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This Eggnog Pound Cake is everything a holiday dessert should be: rich, buttery, and full of that classic eggnog flavor.
Topped with a sweet eggnog glaze and candied pecans, it’s the perfect way to use up leftover eggnog (if that’s ever a thing in your house). This recipe is especially good if you use homemade eggnog to make it!
Reasons You’ll Want to Make This
If you love eggnog, this cake will win you over. It’s dense like a traditional pound cake or my brown sugar pound cake, but still soft and moist with just the right hint of spice. It is similar to my eggnog cupcakes in flavor, but can be served up in neat little slices.
I originally made it for a holiday party when I had a half carton of eggnog sitting in the fridge, and now it’s a yearly tradition.
The glaze is made with—you guessed it—more eggnog, which ties everything together. The consistency is different than my eggnog frosting, but similar in flavor. Between the warm spices, sweet glaze, and crunchy pecans, every bite tastes like the holidays.
What You’ll Need To Make It
The full ingredient list is in the recipe card below, but here’s a quick overview.
You’ll need flour, baking powder, pumpkin pie spice, sugar, butter, eggs, vanilla, and eggnog.
The glaze is simply powdered sugar and a bit more eggnog. The taste of the glaze reminds me of my eggnog fudge. Top it all with candied pecans for crunch and a little extra holiday sparkle.
How to Make Eggnog Pound Cake
Full instructions are in the recipe card below, but here’s the quick version.
Cream together the butter and sugar until light and fluffy, then add the eggs, vanilla, and eggnog. Mix in the dry ingredients until just combined. Pour the batter into a greased loaf pan and bake until golden and set.
Once cooled, whisk together the glaze, pour it over the cake, and sprinkle with crushed candied pecans.
I love this cake with a nice cup of coffee, but if you want to go overboard with the holiday flavor, you can serve it alongside an Eggnog White Russian!
Make Ahead, Storage, and Reheating
To make ahead: This cake actually gets better after a day or two as the flavors deepen. Bake the cake, let it cool completely, then wrap tightly and store at room temperature. Add the glaze just before serving.
To store: Keep the glazed cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5.
To reheat: Pound cake is best served at room temperature, but if you want to warm it slightly, pop a slice in the microwave for 10 seconds or in a 300°F oven for a few minutes.
Learn From Me
This cake has been one of my go-to holiday bakes for years. It’s simple, nostalgic, and always a hit at gatherings.
The key is not to overbake it. Pull it from the oven as soon as a toothpick comes out clean. And if you’re the kind of person who can’t resist licking the glaze spoon, you’re my kind of baker.
Frequently Asked Questions
Here are some of the reader questions I’ve gotten about this recipe with my responses.
Yes! Bake it 1–2 days before serving and store it tightly wrapped at room temperature. Wait to add the glaze until just before you serve for the best texture.
A standard 9×5-inch loaf pan (sometimes labeled as a 1.5-pound loaf pan) works perfectly for this recipe.
Definitely. Wrap the cooled, unglazed cake in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature, then glaze and top with pecans before serving.
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Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1 cup sugar
- 1/2 cup butter room temperature
- 2 large eggs
- 1 teaspoon vanilla
- 3/4 cup Eggnog
glaze:
- 1 cup powdered sugar
- 1-2 tablespoons Eggnog
- candied pecans
Instructions
- Preheat oven to 350°F. Line a loaf pan with parchment and/or butter sides.
- In the bowl of your stand mixer with the paddle attached, combine 1 1/2 cups all purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/2 teaspoon pumpkin pie spice, and 1 cup sugar. Add 1/2 cup butter (softened) and mix on low speed until all of the dry ingredients are coated with the butter – not mixed into a dough, but it holds its shape when pinched together.
- Combine 2 large eggs, 1 teaspoon vanilla, and 3/4 cup Eggnog in a separate container. Add about half of this liquid mixture to the flour mixture and mix on medium high speed for 3-5 minutes until very light and fluffy. Scrape sides. Add remaining liquid mixture and mix on low until well incorporated.
- Spoon batter into prepared loaf pan and bake in preheated oven for 50-55 minutes, until toothpick inserted in center comes out clean. Take care not to overcook, else it will taste dry. Remove from cake pan and allow to cool fully on rack.
- For the glaze, whisk together 1-2 tablespoons Eggnog and 1 cup powdered sugar, adding Eggnog until desired consistency. Spoon over cooled cake. Sprinkle with crushed candied pecans. Let glaze set up for a few hours before serving or storing.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just want to thank you for not using cake mix, or pudding mix. This is a true homemade cake.
Can this recipie be bakes in advance? If so, how many days on advance?
I would just avoid frosting until ready to serve. If kept air tight and refrigerated, it should be good for a couple of days.
good
How much butter?
Sorry about the confusion (my recipes didn’t convert properly). 1/2 cup butter.
What size of loaf pan?
Standard bread loaf pan. I think they call it a 1.5 pound?
How much pumpkin pie spice?? It just says 1/2.
Doh! Whoops! Sorry about that. Should read 1/2 teaspoon. I updated the recipe. Krissy