Delicious Decadence :: Eggnog Pound Cake

Photo propterty of Jessica Gordon Ryan and The Entertaining House

Your mouth will thank me... your lips will sing... your tastebuds will do the tango
This is THE best pound cake I have ever had. HANDS DOWN.
I wasn't going to post two recipes back to back but I've several requests for this recipe and it really is too good not to share.

This is a crowd pleasure.
Want a raise? Make this for your boss.
Want to get married? Make this for your boyfriend.
This makes a lovely hostess gift, teacher gift, and it absolutely, unequivocally, without a shadow of a doubt must be served on your holiday dessert table. 
There is nothing like it.


I promise you...
Leave this for Santa... You'll be sure to get some extra presents!
It's like magic... pure magic...
And, if you don't believe, this will make a believer out of you!


Stand mixer with paddle attachment (or hand mixer and large bowl)
12-cup Bundt pan or tube pan or two large loaf pans, 6 small loaf pans greased and floured

2 sticks unsalted butter
3 cups (525 g) granulated sugar
6 eggs
3 cups (339 g) cake flour
1/2 teaspoon ground nutmeg
1 cup (240 ml) eggnog (I always use light eggnog)
1 teaspoon vanilla extract
2 teaspoon golden rum or rum extract (But you could add more!!)

1. Preheat oven to 325° F/165° C.
2. Cut butter into chunks and cream. Gradually add sugar. Add eggs one at a time.
3. Stir together flour and nutmeg. Alternate flour and eggnog: one cup flour, 1/2 cup eggnog, one cup flour, the rest of the eggnog, and then the rest of the flour. Keep the mixer going slowly, scraping down the edges as necessary.
4. Stir in the vanilla and the rum, 
5. Pour into prepared pan(s) and place on the cookie sheet in the preheated oven. Bake for 90 minutes (in bundt pan, 50-60 minutes, loaf pan, 30 minutes cake pan.)
6. Allow to cool 10 minutes in the pan, then turn out onto a wire rack to finish cooling.
7. Sprinkle with powdered sugar and serve. Also good with a scoop of ice cream on the side.

If using mini loaf pans check for doneness after 30 minutes, and then every 5 minutes or so, depending on how high you have filled them and whether you have used them (as I did) in conjunction with a regular sized loaf pan.

You can thank me for this later!