The holiday is here!
For me, it started last Friday. It was our last day of work at the school until after the first of the year, and we had a kitchen staff party. We had a present exchange and some goodies to eat. I brought Chocolate Pecan Bars as requested, and I brought this beautiful Eggnog Spiced Pound Cake.
I’m assure you, this cake was a hit. I returned home with an empty cake plate. Those are my kind of reviews!
I baked it in a Kugelhoff pan but you could make it in a regular bundt pan or even a couple of loaf pans.
Next time, I’d like to make some mini loafs to give as gifts. Or put them in a gift basket with some homemade Cranberry Tangerine Chutney and some homemade Vanilla.
Add a pretty tea towel or a Christmas ornament and you have a great gift.
This post is linked to the AllThrough The Year Cheer
Spiced Eggnog Pound Cake
Found in Southern Living’s Book Book Of Christmas
1 cup butter, softened
3 cups granulated sugar
6 large eggs
3 cups sifted cake flour
½ teaspoon salt
¾ teaspoon baking powder
1 cup refrigerated or canned eggnog
2 teaspoons vanilla extract
2 tablespoons brandy (optional)
1 teaspoon ground cinnamon
¾ teaspoon freshly grated nutmeg
½ teaspoon ground allspice
¼ teaspoon ground cloves
Powdered sugar
1 cup sifted powdered sugar
2 tablespoons plus 1 teaspoon whipping cream
Generously grease and flour a 12-cup Bundt pan; set aside.
Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add granulated sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.
Combine flour, baking powder, and salt. Add to butter mixture alternately with 1 cup eggnog, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla and, if desired, brandy.
Pour half of batter into prepared pan. Stir cinnamon and next 3 ingredients into remaining batter. Spoon spice batter over plain batter. Swirl batters together, using a knife.
Bake at 350° for 50 to 55 minutes (check at 45 minutes) or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan; cool on wire rack.
Place cake on a cake plate; dust with powdered sugar.
Combine 1 cup powdered sugar and whipping cream, stirring until smooth. Drizzle glaze over cake.
♥Enjoy!♥♥
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This is so pretty and just looks delicious!
Yes I’m on holiday break too! Your cake looks wonderful! I love tha pan. Wish I caould take a bite!
What a wonderful combination! This cake would make a prefect holiday desseret. It looks heavenly.
Have a great week a head.
oh wowie – such a beautiful presentation and since eggnog is one of those treats i allow myself at the holidays, this ranks right up there!!
I just made my Puerto Rican eggnog and I wonder what this beauty will taste with the three rums I used….
You are so talented, my dear….
Beautiful! I love anything eggnog! Stumbled.
Gorgeous!
Elle stole what I was going to say! Awesome!
Oh yum! I hope I am on your gift giving list next time around!
This looks fabulous! I love egg nogg in baked treats!
This cake could not be any more gorgeous! Happy holidays!
Gorgeous! Merry Christmas!
Oh damn good….the information in your blog is breath taking…..thanks for sharing…
I tried making an eggnog pound cake with bourbon a while back, and all I could taste was the bourbon, which I think I went a bit overboard on. Your looks WAY yummier, prettier, and all-round better than mine. I’m definitely making your recipe for New Year’s Day.
i have never had eggnog pound cake before but it sounds very very delicious!
Oh wow! If this is as yummy as it is gorgeous I am in trouble!!
Num nummy num! I need to ry this. It looks so pretty in the fancy pan! I am still looking for a dessert for Christmas Eve — I’ll let you know if I try it. Thanks for linking to “It’s Your Wonderful Life” party. Joni
What a gorgeous cake. I’m not surprised it was gobbled up. How nice that you get so much time off for the holidays. Merry Christmas my sweet friend!
I made the cake and I can’t understand where I went wrong. I kept checking for it to be done and the little stick was wet. It finally came out right and I pulled the cake. I let it cool as advised and it still stuck to the pan. I greased the heck out of my pan and floured it too. I think the cake tastes a little too sweet. But maybe I just dried mine out. Very sad. I won’t make it again, but the error is surely mine.
Looks so pretty and sounds so yummy! Merry Christmas to you and your family Megan!
I definitely did NOT do enough baking with eggnog this year and it’s such a shame! I may need to snatch up a few cartons at the super market to make this…it sounds delicious! All of the perfect Christmas spices in one cake.
Beautiful cake! Happy New Year to you!
Marsha, I’m so sorry your cake didn’t turn out. I greased and floured my pan and it came out beautifully. I didn’t have any complaints about it being to sweet either but then again, around here, we all have a big sweet tooth.
Wow, this is beautiful and great pic! I love the cute bundt pan shape. I’m a sucker for a good bundt. This one has to go on my list of “must make”! And with the Cranberry Tangerine Chutney?!?! Muah!
All month long I had intentions of baking something eggnog-y. I’m going to ring in the New Year with this cake. It looks wonderful and I bet tastes even better.
~ingrid