I first posted this recipe nearly a decade ago and every year around this time the recipe circulates around social media. It really is worthy of sharing and baking. This eggnog pound cake is rich, decadent and like no other. And it really is so easy to make.
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
3 cups (339 g) cake flour
1/2 teaspoon ground nutmeg
1 cup (240 ml) 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).
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 or freshly made whipped cream.
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.
I slice the bottom off so that the cake lies flat after I remove it from the pan.
Below, a little powdered sugar dresses up the cake to give it a festive flair.