Eggnog Pound Cake

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Eggnog Pound Cake - Andrea Meyers

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I couldn’t decide what I wanted for my birthday cake this year, at least not until I saw the leftover eggnog in the frig. That set me off on a search for a cake recipe that calls for eggnog. There is no lack of recipes available, but so many of them began with the first ingredient “1 box yellow cake mix.” Not exactly what I had in mind. But I persisted and found some eggnog pound cake recipes that were scratch cakes, and there were a number of variations. I picked three and came up with my own based on those. Honestly, one of the source recipes was found on at least a dozen sites, so who knows where the recipes originally came from.

I have an older KitchenAid stand mixer with the 4-1/2 quart bowl, and the batter was nearly to the top of the bowl by the time all the ingredients were in. This makes a large cake that rises pretty tall, so you’ll need at least a 12-cup Bundt pan or tube pan or two large loaf pans. You can even use two 10 cup bundt pans for slightly smaller cakes. I haven’t tried it in mini Bundt or mini loaf pans yet, but I’m sure it would work in those as well if you adjust for a shorter baking time. And the recipe halves pretty easily if you just want one smaller cake.

Eggnog Pound Cake in the pan - Andrea Meyers

[Updated November 29, 2009.]

EGGNOG POUND CAKE

Makes 1 (12-cup) Bundt cake, serves 16.

Equipment

stand mixer with paddle attachment (or hand mixer and large bowl)
12-cup Bundt pan or tube pan or two large loaf pans, greased and floured
cookie sheet (for catching any potential drips)
wire cooking rack

Ingredients

1 cup (2 sticks/226 g) unsalted butter
1/2 cup (193 g) butter flavored shortening
3 cups (525 g) granulated sugar
6 eggs
3 cups (339 g) cake flour
1/2 teaspoon ground nutmeg
1 cup (240 ml) eggnog
1 cup (74 g) sweetened flake coconut or frozen coconut, thawed and drained
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 teaspoon golden rum or rum extract

Preparation

1. Preheat oven to 325° F/165° C.

2. Cut butter and shortening into chunks and cream them together. 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 coconut, and then the vanilla, rum, and coconut flavoring.

5. Pour into prepared pan(s) and place on the cookie sheet in the preheated oven. Bake for 90 minutes.

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.

[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]

[Disclosure: This blog earns a few cents on items purchased through the Amazon.com links in posts.]

Comments

  1. Ryan Alice says

    HELLO I LOVE YOU! Seriously though. If i can find an excuse to eat, drink or plain devour eggnog in any form that I can this time of year I will gladly do it. I make eggnog french toast ever year for Christmas breakfast because my family shares the same love that i do. This recipe is perfect. Infact its especially delicious toast in a pan on the stove and topped with a scoop of ice cream.

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