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.
Servings: 8
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.
Video
Notes
Yields 1 loaf
Nutrition
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
