The holiday season is upon us, and what better way to celebrate than with a delicious slice of eggnog pound cake? This festive treat is the perfect addition to any holiday gathering or a cozy night in. With its rich, creamy flavor and moist texture, this cake is sure to be a crowd-pleaser. So, let’s get baking!
Ingredients:
- 3 cups all-purpose flour
- 1 ½ cups sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup eggnog
- 1 tsp baking powder
- 1 tsp ground nutmeg
- ½ tsp salt
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, nutmeg, and salt.
- Add the dry ingredients to the wet mixture, alternating with the eggnog, and mix until just combined.
- Stir in the vanilla extract.
- Pour the batter into a greased and floured 9-inch loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool for 10 minutes before removing from the pan and transferring to a wire rack to cool completely.
- Serve with a dusting of powdered sugar or a dollop of whipped cream, if desired.
Nutritional Information:
Servings: 12 | Calories: 350 | Total Fat: 17g | Saturated Fat: 10g | Cholesterol: 105mg | Sodium: 170mg | Carbohydrates: 43g | Fiber: 1g | Sugar: 23g | Protein: 5g
Cooking Time:
Total Time: 1 hour and 15 minutes
Equipment:
- 9-inch loaf pan
- Mixing bowls
- Whisk
- Electric mixer
- Cooking spray
- Wire rack
Serving Suggestions:
This eggnog pound cake is perfect on its own, but you can also dress it up with a dollop of whipped cream or a dusting of powdered sugar. Serve it with a cup of hot cocoa or your favorite holiday beverage for the ultimate festive treat.
Variations:
For a fun twist on this classic recipe, try adding a teaspoon of rum extract or a splash of real rum to the batter. You can also add in some chopped nuts or dried fruit for extra flavor and texture.
Substitutions:
If you don’t have eggnog on hand, you can substitute it with an equal amount of whole milk or heavy cream. You can also use margarine instead of butter if you’re looking for a dairy-free option.
Storage:
Store leftover eggnog pound cake in an airtight container at room temperature for up to three days. You can also freeze the cake for up to three months, tightly wrapped in plastic wrap and aluminum foil.
Tips:
- Make sure your butter is at room temperature before you start mixing your ingredients. This will help create a smooth and creamy batter.
- Be careful not to overmix your batter. Overmixing can lead to a tough and dry cake.
- Let your cake cool completely before slicing it. This will help prevent it from falling apart or becoming too crumbly.
Notes:
This recipe can easily be doubled or tripled if you need to feed a crowd. Just make sure you have enough mixing bowls and loaf pans on hand!
Frequently Asked Questions:
Can I use store-bought eggnog for this recipe?
Yes, you can use store-bought eggnog for this recipe. Just make sure it’s the same consistency and flavor as homemade eggnog.
Can I freeze eggnog pound cake?
Yes, you can freeze eggnog pound cake for up to three months. Just make sure it’s tightly wrapped in plastic wrap and aluminum foil to prevent freezer burn.
Can I use a different type of flour for this recipe?
You can use a different type of flour, but keep in mind that it may affect the texture and flavor of the cake. All-purpose flour is the best choice for this recipe.
Personal Thoughts:
This eggnog pound cake is a must-try during the holiday season. The creamy, rich flavor of the eggnog pairs perfectly with the moist and tender cake. It’s a festive treat that will make your taste buds dance! Give it a try and let me know what you think.