Classic Eggnog Pound Cake with Spiced Glaze

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Rebecca’s Recipe Review

Taste: A softly spiced, mildly eggnog-flavored cake topped with sweet eggnog icing and a hint of nutmeg.

Texture: Dense and moist with a smooth, pourable glaze.

Ease: Moderate — mostly hands-off once batter is mixed.

Pros: Uses pantry staples and comes together quickly. A festive favorite that travels well.

Cons: Not ideal if you dislike eggnog flavors; consider a different seasonal bundt if that’s the case.

Would I Make This Again? Yes.

Ingredients For Eggnog Pound Cake

You likely already have most of the ingredients; the only special item to buy is eggnog. The cake batter calls for all-purpose flour, salted butter, granulated sugar, eggs, eggnog, and vanilla or rum extract. A touch of ground nutmeg in the batter is optional but recommended for extra seasonal flavor.

The cake is baked in a greased and floured bundt pan. Once cooled, it’s dressed with a simple glaze made from powdered sugar and eggnog, then finished with a dusting of nutmeg.

“I made this ahead, froze it, and glazed it at the Christmas event. It was delicious!”

– Cathy

How To Make Eggnog Bundt Cake

1. Prepare a 12-cup bundt pan by greasing it well with shortening, then dusting with flour. Tap out excess flour.
2. In a large bowl or stand mixer fitted with a paddle attachment, cream the softened butter and sugar until pale and fluffy, about 3 minutes.
3. Scrape the bowl and beat in the eggs one at a time, mixing after each just until combined.
4. On low speed, add the remaining flour one cup at a time, alternating with the eggnog. Begin and end with flour. Stir in the vanilla or rum extract until the batter is smooth.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake in a cold oven set to 325°F (do not preheat) for 75 to 90 minutes, or until a toothpick inserted into a thick section comes out clean.
7. Let the cake cool in the pan for 30 minutes, then invert onto a wire rack or plate and allow it to cool completely before glazing.
8. Whisk powdered sugar and eggnog in a medium bowl until smooth to make the glaze.
9. Pour or spread the glaze over the cooled cake and dust lightly with ground nutmeg. Serve at room temperature.

Rebecca’s Tips

• Do not preheat the oven. Starting this bundt cake in a cold oven helps produce a more even bake and reduces the chance of an overly dark crust while the center finishes.
• If you don’t have a bundt pan, divide the batter between two loaf pans. Baking time should be roughly 50 minutes; check doneness with a toothpick in the center.
• This recipe was developed with store-bought eggnog, but you can also use homemade eggnog if you prefer.

How To Store This Eggnog Cake

Store the cake covered with aluminum foil or plastic wrap at room temperature, or slice and place pieces in an airtight container. The cake keeps well for up to three days when stored properly.

Can You Freeze Bundt Cake?

Yes. The cake freezes very well. Let it cool completely, wrap it tightly in plastic wrap, then wrap again in a layer of aluminum foil. Freeze for up to three months. Thaw at room temperature, then prepare the glaze and ice the cake before serving.

Other Recipes with Seasonal Eggnog Flavor

• Eggnog Ricotta Pancakes — quick, fluffy pancakes brightened with eggnog for a festive breakfast.
• Creamy Eggnog Hot Chocolate — a rich, warming drink that blends eggnog with hot chocolate for extra indulgence.
• Eggnog Pudding Shots with Rum — a creamy, adult dessert that’s simple to prepare and fun for parties.
• Belgian Eggnog Waffles — crisp on the outside, tender inside, served with whipped cream and spiced syrup.