Eggnog Pound Cake
Easy eggnog pound cake piled high with a thick layer of sweet, rich, eggnog frosting is the perfect holiday breakfast or dessert treat.
Servings: 16 servings
Ingredients
- 2 cups butter softened
- 3 cups granulated sugar
- 6 large eggs
- 4 cups all-purpose flour
- ⅔ cup eggnog
- 1 ½ teaspoons vanilla
- ½ teaspoon ground nutmeg
Frosting
- 4 tablespoons butter softened
- 4 cups powdered sugar
- 6-8 tablespoons eggnog more as needed
- ¼ teaspoon ground nutmeg
Instructions
- Preheat oven to 350 degrees. Generously grease two 9x5 inch loaf pans and sprinkle with four. (or line with parchment paper)
- In a large bowl cream together butter and sugar until very light and fluffy (2-3 minutes with an electric mixer). Add eggs, one at a time, mixing after each until incorporated. Mix in vanilla and nutmeg.
- Alternate mixing in flour and milk until both are incorporated (do not overmix).
- Spread batter evenly in prepared pans. Bake for 55-70 minutes until a toothpick inserted in the center comes out mostly clean (a few crumbs are okay but no wet batter).
- Allow to cool completely before frosting the cake.
- To prepare the frosting, cream butter for 2-3 minutes until very light and fluffy. Mix in powdered sugar. Add eggnog 1 tablespoon at a time until frosting is smooth and spreadable (but not runny). Stir in nutmeg.
- Spread frosting on cooled pound cakes. Cut into slices and serve or store in airtight container up to 3 days.
Notes
Makes two loaves, about 8 slices each.
Nutrition
Calories: 439kcal | Carbohydrates: 94g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 72mg | Potassium: 134mg | Fiber: 1g | Sugar: 70g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg
