It’s hard to go wrong with a pound cake! This version takes the traditional recipe of the pound cake and infuses it with the flavor of eggnog to give it the perfect taste of the season. If you don’t have time to bake the pound cake, get a store bought one and make the glaze in the recipe for a shortcut to homemade. Perfect for when you get invited to a last minute party and have no time to make something from scratch.
Eggnog Pound Cake with Eggnog Glaze
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1 cup butter, room temperature
• 2 cups sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/4 cup eggnog
• 1 cup powdered sugar
• 1-2 tablespoons eggnog
• 1/2 teaspoon pure vanilla extract
•1/4 teaspoon ground nutmeg
• 1/2 teaspoon rum (optional)
Sift together flour, baking powder, salt, cinnamon and nutmeg; set aside.
In the bowl of a mixer, cream butter until smooth, slowly add in sugar until all combined.
Beat butter on medium speed until light and creamy.
Add in eggs, one at a time, beating well after each addition.
Add in vanilla.
Alternating the flour mixture and eggnog, starting and ending with the flour, add in both; mix until smooth.
Spoon batter into two greased and floured 9-inch loaf pans or a bundt pan.
Bake in a preheated 350-degree oven for 50-55 minutes, until toothpick inserted in center comes out clean.
Let cake rest in pan for 20 minutes before turning out onto rack to cool completely.
Whisk together eggnog, vanilla, nutmeg, powdered sugar and rum, adding eggnog until reaching the desired consistency.
Spoon over cooled cake.
Let glaze set up for a few hours before serving or storing.