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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.
Welcome to Day 11 of my 12 Days of Holiday Treats series! Can you believe we’re almost done?
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.
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!
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 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.
Can you imagine enjoying a slice of this right now with a hot cup of coffee? YUM!
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!
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Pin ItEggnog Pound Cake
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 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
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