Egg Nog Pound Cake

Alana

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.

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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.

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

Egg Nog Pound Cake

Original recipe from Chocolate, Chocolate and More

Ingredients

  • 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

Instructions

  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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