Egg Nog Pound Cake


In the past week, I have done a ridiculous amount of baking. I’m attending three family Christmas events, and have volunteered (query volun-told) to bring dessert dishes for all of them. I carefully selected three recipes for my festive baking marathon, the first being egg nog pound cake.


This recipe turned out very well, and I don’t think I actually have very much to say about my baking process. The only think I would change in the future is to add more spices, specifically the nutmeg. I don’t think you really get a strong egg nog flavour with this recipe in it’s current state. I would also consider adding in some cinnamon.


The only step left it to put it to the family taste test!

Egg Nog Pound Cake

Original recipe from Chocolate, Chocolate and More


  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ teaspoon nutmeg
  • 1 cup butter, room temperature
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 ¼ cup egg nog
  • 1 cup powdered sugar
  • 1-2 tablespoons egg nog


  1. Prepare either a bundt cake pan or two nine inch loaf pans with flour, butter/shortening, and parchment paper. Whatever works for your pan 🙂 Also preheat the oven to 350 degrees F.
  2. In a medium-large bowl add the flour, baking powder, salt, and nutmeg. Whisk together well.
  3. In the bowl of a stand mixer, cream butter. When smooth, slowly add in sugar until all combined. Continue to beat the mixture until light and fluffy.
  4. Add in eggs, one at a time, beating well after each addition. Mix in the vanilla.
  5. Add 1/3 of the flour mixture to the butter, and mix until combined. Do the same with the egg nog, continuing in this pattern.
  6. Pour batter into your pan(s) and bake 50-55 minutes, until a toothpick comes out of the centre clean. Let cake rest in pan for 20 minutes, then turn it out onto a cooling rack.
  7. For the glaze, whisk together egg nog and powdered sugar, adding egg nog until desired consistency (I used about 1 tbsp + 1 tsp). Spoon over cooled cake. Allow the glaze set up for a few hours before serving or storing.

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