Description
A festive eggnog pound cake perfect for the holiday season.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup eggnog
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each.
- Stir in the eggnog, vanilla extract, and almond extract.
- In another bowl, whisk together the flour, baking powder, salt, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared bundt pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- Store in an airtight container for up to a week.
- This cake can be frozen for up to three months.
- Serve with whipped cream or a dusting of powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: Eggnog Pound Cake, Christmas Dessert, Holiday Baking