Eggnog pound cake. Just the name evokes feelings of warmth, comfort, and holiday cheer. This rich and flavorful cake is a delightful treat that perfectly captures the essence of the festive season. Whether you’re an experienced baker or just starting out, this step-by-step guide will help you create a moist and delicious eggnog pound cake that will impress your family and friends. So, tie on your apron, and let’s get baking!
What Makes This Eggnog Pound Cake So Special?
This is not your average pound cake. The addition of eggnog infuses the cake with a unique richness and depth of flavor. The nutmeg and cinnamon in the eggnog shine through, adding those warm, comforting spices we associate with the holidays.
But here’s the secret: We’re also adding a touch of rum extract to amplify those flavors and give the cake a little extra something special. Trust me, this small addition makes all the difference!
Ingredients You’ll Need:
To create this festive masterpiece, gather the following ingredients:
For the Cake:
- 2 1/4 cups (281g) all-purpose flour, sifted
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 1/4 cups (450g) granulated sugar
- 5 large eggs, at room temperature
- 1 cup (240ml) eggnog, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum extract
For the Glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons eggnog
- 1/4 teaspoon rum extract
Tools You’ll Need:
- 10-inch Bundt pan
- Parchment paper or cooking spray
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
- Wire rack
Eggnog Pound Cake Ingredients
Let’s Bake! Step-by-Step Instructions:
1. Preparing the Pan and Oven:
- Preheat your oven to 325°F (163°C).
- Grease and flour a 10-inch Bundt pan. For extra insurance against sticking, line the bottom of the pan with a circle of parchment paper.
2. Combining Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Creaming Butter and Sugar:
- In a large bowl, cream together the softened butter and sugar using an electric mixer on medium speed until light and fluffy (about 3-5 minutes).
4. Incorporating Eggs:
- Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
5. Adding Eggnog and Extracts:
- In a separate bowl, whisk together the eggnog, vanilla extract, and rum extract.
- Gradually add the eggnog mixture to the batter, alternating with the dry ingredients, and beginning and ending with the dry ingredients. Mix on low speed until just combined. Don’t overmix!
6. Baking the Cake:
- Pour the batter into the prepared Bundt pan and spread evenly.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cooling the Cake:
- Once baked, allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Bundt Cake Cooling
8. Making the Glaze:
- While the cake is cooling, prepare the glaze by whisking together the powdered sugar, eggnog, and rum extract in a small bowl until smooth.
9. Glazing the Cake:
- Once the cake is completely cool, drizzle the glaze evenly over the top, allowing it to drip down the sides.
Tips and Tricks for the Perfect Eggnog Pound Cake:
- Room Temperature Ingredients: Using room temperature ingredients, especially the butter and eggs, is crucial for creating a smooth and well-emulsified batter.
- Don’t Overmix: Overmixing the batter can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
- Test for Doneness: To check if the cake is fully baked, insert a wooden skewer into the center. If it comes out clean or with a few moist crumbs attached, it’s done.
- Cooling Completely: Allowing the cake to cool completely before adding the glaze will prevent it from melting and sliding off.
FAQs:
Can I Use Store-Bought Eggnog?
Absolutely! Store-bought eggnog works perfectly in this recipe. Just be sure to check the expiration date.
Can I Make This Cake Ahead of Time?
Yes! This cake keeps well and can be made 1-2 days in advance. Store it tightly wrapped at room temperature.
Can I Freeze Eggnog Pound Cake?
Yes, you can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then again in aluminum foil before freezing.
Enjoy Your Holiday Treat!
There you have it! Your own homemade eggnog pound cake, bursting with festive flavor. It’s the perfect treat to enjoy with a cup of coffee on a cozy winter morning or to share with loved ones during the holiday season.
We’d love to hear about your eggnog pound cake adventures! Share your photos and experiences in the comments below!
