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Eggnog Pound Cake

Servings: 24

This eggnog pound cake is both dense and moist. The eggnog blends into this cake seamlessly and the glaze made from eggnog and dark rum adds the perfect sticky-sweet finish.


For the pound cake

  • 8 oz. cake flour
  • 1 tsp. freshly grated nutmeg
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. sea salt
  • 6 oz. unsalted butter, at room temperature
  • 8 oz. granulated sugar
  • 2 Safest Choice™ pasteurized eggs, at room temperature
  • 1/2 tsp. pure vanilla extract
  • 1/2 cup Classic Eggnog, at room temperature

For the glaze

  • 1 Tbs. dark rum
  • 1 Tbs. Classic Eggnog
  • 1/2 cup confectioners’ sugar


Make the pound cake

  • Heat the oven to 325°F and place an oven rack in the center position. Grease a 9×5-inch loaf pan and line the bottom with parchment paper.
  • Whisk the flour, nutmeg, cinnamon, and salt together and set aside.
  • In a stand mixer fitted with the paddle attachment, cream the butter and sugar together on high speed until light and fluffy, approximately 5 minutes. Scrape down the sides of the bowl and mix on high speed for another 30 seconds. Turn the mixer speed down to medium-low and add the eggs, one at a time, allowing the first to incorporate completely before adding the next. Scrape down the sides of the bowl, add the vanilla and eggnog, and then mix again until everything is just combined.
  • On low speed, add the dry ingredients in 3 batches and mix until the batter is just combined.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake for 70-75 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 5 minutes in the pan and then gently flip onto a cooling rack. Allow the cake to cool to room temperature.
  • While the cake is cooling, prepare the glaze.

Make the glaze

  • Whisk together the dark rum, eggnog, and confectioners’ sugar until smooth.
  • Before serving, drizzle the glaze over the cake.


Rate or Review

Reviews (3 reviews)

  • User avater
    Bowl_of_Plenty | 01/14/2020

    OK, I had the cake, and yeah, it is dry and heavy. Probably needs more butter to make it less dry. Some pound cake recipes call for baking powder for additional leavening, so maybe this one needs it too. This recipe is sponcon, though, so it's possible that no one at Fine Cooking actually tested it.

  • User avater
    Bowl_of_Plenty | 01/13/2020

    airdrie, you're confusing liquid/volume measures, where 1 cup is 8 fluid ounces, with weights, which are just ounces. King Arthur Flour lists cake flour at 4.25 oz. per cup. So for this recipe, 8 oz. flour in weight works out to be 1.882 cups in volume. As it happens, your addition of 7/8 cup to the original 1 cup of your interpretation, for a total of 1.875 cups of flour, actually works out to be pretty much exactly what the recipe calls for.

    I just made this cake and haven't cut into it yet (just out of the oven; still cooling), but the batter seemed to be about the right consistency when I poured it into the pan.

  • airdrie | 12/29/2019

    Fine cooking you need to edit this recipe - 1 cup (8oz) of flour makes no sense for this size of loaf pan - would be pudding .
    I added another 7/8 cup and another egg and got a decent size cake but a bit dry and heavy - the recipe needs an edit

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