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    Home » Recipes » Dessert

    Eggnog Pound Cake

    Published: December 9, 2015 · Updated: December 8, 2020 · By: Krissy · 7 Comments
    This post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe Print Recipe

    Use that leftover eggnog to make the perfect holiday treat - a rich and tasty Eggnog Pound Cake complete with an eggnog glaze and crushed candied pecans.

    a loaf of eggnog pound cake

    Welcome to Day 11 of my 12 Days of Holiday Treats series!  Can you believe we're almost done?

    12 Days of Holiday Treats | Self Proclaimed Foodie

    I am a lover of eggnog. As soon as it hits the shelves in early November, you better believe I'm buying it. It starts off as a lovely dessert for me. Then I end up spending way too much money on eggnog lattes. What usually happens next is that I've either had my fill and have satisfied my cravings or my pants start to feel tight in places they shouldn't and the desire to drink a glass of eggnog every day starts to wear off.

    This Eggnog Frosting is a traditional butter frosting with the delicious addition of eggnog, vanilla, and nutmeg. Its perfect for any holiday treat.

    What happens next is that I find myself with leftover eggnog in the frig that I don't want to drink. What do I do instead? Well, I bake of course!

    a loaf of unflavored pound cake

    I've made all sorts of things from eggnog cupcakes with eggnog frosting to baked eggnog donuts. My husband needed a treat for his company holiday party and I just so happened to have leftover eggnog, so I decided to make a rich, delicious, naughty pound cake.

    pound cake with eggnog icing on top

    Pound cake is always excellent on its own, but a thin layer of frosting as well as some crumbled candied pecans for that added crunch always makes it better.

    eggnog glaze on pound cake

    Can you imagine enjoying a slice of this right now with a hot cup of coffee?  YUM!

    a slice of eggnog pound cake

    This recipe has a wonderful tight crumb. The entire thing is super easy to make and you'll love using up the last of your eggnog in a delicious cake!

    a loaf of eggnog pound cake

    Eggnog Pound Cake

    Use that leftover eggnog to make the perfect holiday treat - a rich and tasty Eggnog Pound Cake complete with an eggnog glaze and crushed candied pecans.
    5 from 7 votes
    Print Pin Rate SaveSaved!

    CLICK TO PLAY RECIPE VIDEO

    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour 15 minutes
    Hover to scale: 8
    Chef: Krissy Allori

    Ingredients

    • 1 ½ cups all purpose flour
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • ½ teaspoon pumpkin pie spice
    • 1 cup sugar
    • ½ cup butter (room temperature)
    • 2 large eggs
    • 1 teaspoon vanilla
    • ¾ cup egg nog

    glaze:

    • 1 cup powdered sugar
    • 1-2 tablespoons egg nog
    • candied pecans

    Instructions

    • Preheat oven to 350 degrees F. Line a loaf pan with parchment and/or butter sides.
    • In the bowl of your stand mixer with the paddle attached, combine flour, baking powder, salt, pumpkin pie spice, and sugar. Add softened butter 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 eggs, vanilla, and 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 egg nog and powdered sugar, adding egg nog 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

    Yields 1 loaf

    NUTRITION INFORMATION

    Calories: 382kcal | Carbohydrates: 60g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 86mg | Sodium: 205mg | Potassium: 130mg | Sugar: 41g | Vitamin A: 465IU | Vitamin C: 0.3mg | Calcium: 68mg | Iron: 1.4mg
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    « Mini Pecan Pie Bites
    Christmas Tree Corn Flake Treats »

    Reader Interactions

    Comments

    1. Kellyann De Noble

      June 08, 2021 at 12:37 pm

      5 stars
      good

      Reply
    2. Ren

      December 16, 2019 at 1:34 am

      How much butter?

      Reply
      • Krissy

        December 19, 2019 at 10:45 am

        Sorry about the confusion (my recipes didn't convert properly). 1/2 cup butter.

        Reply
    3. Alicia

      December 06, 2016 at 5:49 am

      What size of loaf pan?

      Reply
      • Krissy

        December 09, 2016 at 9:55 am

        Standard bread loaf pan. I think they call it a 1.5 pound?

        Reply
    4. Kate

      November 04, 2016 at 5:26 pm

      How much pumpkin pie spice?? It just says 1/2.

      Reply
      • Krissy

        November 06, 2016 at 5:37 am

        Doh! Whoops! Sorry about that. Should read 1/2 teaspoon. I updated the recipe. Krissy

        Reply

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