Mommy's Kitchen - Recipes From my Texas Kitchen: Festive Eggnog Pound Cake

Wednesday, December 18, 2013

Festive Eggnog Pound Cake

Are you a eggnog lover? I have come to realize when it comes to eggnog you either love it or hate it. My husband and I both love it!  I usually have to purchase extra for baking, because my husband will drink all of it. Most times I have to fight for my share if I want any at all.  

If you too are a eggnog lover than you're going to love this easy and festive Eggnog Pound Cake. I have a recipe for eggnog bread, but I've always loved the texture of a good old fashioned pound cake.  I didn't have a recipe for eggnog pound cake, so I created one instead.

I have a wonderful recipe for vanilla pound cake and I have had great results in the past adapting it into a few different flavors. This time was no different and the pound cake turned out fabulous! 

If you have a carton of eggnog in your refrigerator that needs to be used I highly recommend making this pound cake. If you pressed for time no worries, because did you know that you can freeze eggnog? Well you can and it's really easy. I freeze my eggnog in the same manner that I freeze buttermilk. 

I love having eggnog stashed away in my freezer, so I can enjoy all my favorite eggnog flavored desserts, cookies, pies and breads all year long.  I normally keep buttermilk or eggnog in the freezer no long than 6 months.

If you need a festive dessert or cake I hope you'll give this pound cake a try, because it is totally worth it!

Festive Eggnog Pound Cake

1 - cup butter, softened
2 1/2 - cups granulated sugar
1/4 - teaspoon grated nutmeg
6 - large eggs, room temp
3 - cups cake flour, sifted (a must here)
1 - cup store-bought refrigerated eggnog 
1 - teaspoons vanilla extract
1/2 - teaspoon rum extract or rum

Eggnog Glaze:
1 1/2- cup powdered sugar
eggnog (enough to make a glaze to drizzle over bread)

Beat butter until creamy, gradually add sugar and nutmeg. Add eggs one at a time, beating well. Add flour and eggnog alternately, beginning and ending with flour. Add the vanilla and rum extract last.

Pour into a greased and floured Bundt pan or tube pan and bake at 325 for 1 hour and 15 minutes. Let cool in pan about 5 minutes then remove and cool completely on a cooling rack. Drizzle with eggnog glaze and let cake sit until glaze dries or lightly dust cake with powdered sugar.

Cook's Note: I strongly recommend using cake flour for this recipe. It really gives the cake a pound cake texture. I have not used a substitute for cake flour in this recipe, so I cannot guarantee the results if you substitute. Also if you don't want to glaze the pound cake you can always just dust the top lightly with powered sugar.

Looking for more recipe ideas? Check out the Recipe Index by Mommy's Kitchen.

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