• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Andrea Meyers logo

  • About
  • Photography
  • The Farm Project
  • Cooking with Kids
  • Grow Your Own
  • Nav Social Menu

    • Flickr
    • Instagram
    • Pinterest
menu icon
go to homepage
  • About
  • Photography
  • The Farm Project
  • Cooking with Kids
  • Grow Your Own
    • Flickr
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About
    • Photography
    • The Farm Project
    • Cooking with Kids
    • Grow Your Own
    • Flickr
    • Instagram
    • Pinterest
  • ×

    Home » Cakes

    Eggnog Pound Cake

    Jan 15, 2006 · Modified: Dec 26, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads · 6 Comments

    Jump to Recipe Print Recipe

    Eggnog Pound Cake - Andrea Meyers

    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 4-½ 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 - Andrea Meyers

    [Updated November 29, 2009.]

    Eggnog Pound Cake - Andrea Meyers
    Print Pin

    Eggnog Pound Cake

    Prep Time15 mins
    Cook Time1 hr 30 mins
    Total Time1 hr 45 mins
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Keyword: Christmas, coconut, eggnog, pound cake
    Servings: 16 servings
    Calories: 463kcal
    Author: Andrea Meyers

    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 unsalted butter
    • ½ cup butter flavored shortening
    • 3 cups granulated sugar
    • 6 eggs
    • 3 cups cake flour
    • ½ teaspoon ground nutmeg
    • 1 cup eggnog
    • 1 cup sweetened flake coconut (or frozen coconut, thawed and drained)
    • 1 teaspoon vanilla extract
    • ½ teaspoon coconut extract
    • 1 teaspoon golden rum (or rum extract)
    US Customary - Metric

    Preparation

    • Preheat oven to 325° F/165° C.
    • Cut butter and shortening into chunks and cream them together. Gradually add sugar. Add eggs one at a time.
    • Stir together flour and nutmeg. Alternate flour and eggnog: one cup flour, ½ 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.
    • Stir in the coconut, and then the vanilla, rum, and coconut flavoring.
    • Pour into prepared pan(s) and place on the cookie sheet in the preheated oven. Bake for 90 minutes.
    • Allow to cool 10 minutes in the pan, then turn out onto a wire rack to finish cooling.
    • Sprinkle with powdered sugar and serve. Also good with a scoop of ice cream on the side.

    Nutrition

    Calories: 463kcal | Carbohydrates: 57g | Protein: 6g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 101mg | Sodium: 37mg | Potassium: 105mg | Fiber: 1g | Sugar: 39g | Vitamin A: 476IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
    Tried this recipe?Share in the comments!

    More Christmas Cakes

    Cranberry Orange Upside Down Cake - Andrea Meyers
    Cranberry Orange Upside Down Cake
    Eggnog Cheesecake with Dark Rum and Biscoff Cookie Crust - Andrea Meyers
    Eggnog Cheesecake with Dark Rum and Biscoff Cookie Crust
    Spiced Applesauce Cake with Black Walnut, Rum Raisins, and Dates - Andrea Meyers
    Spiced Applesauce Cake with Black Walnuts and Rum Raisins
    « Creamed Spinach
    Get Well Chicken Noodle Soup »

    Reader Interactions

    Comments

    1. Sheila says

      December 18, 2006 at 9:06 am

      I made this cake to take to work and everyone really liked it. It is delicious and easy to make.

      Reply
    2. Ryan Alice says

      December 26, 2010 at 3:47 pm

      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.

      Reply
    3. Paula Dunklin says

      December 16, 2017 at 11:25 pm

      No baking powder or baking soda required? Just want to be sure before making it.

      Reply
      • Andrea says

        December 18, 2017 at 8:34 pm

        Hi Paula. That is correct. This is a more traditional pound cake with no added leavening. Just have a good mixer ready to whip in the air which helps it to rise.

        Reply
        • Paula Dunklin says

          December 19, 2017 at 12:29 am

          Thanks for clearing that up for me. Look forward to making this cake; sounds delicious..

          Reply

    Trackbacks

    1. Stumbling Over Chaos :: Linkity rings out the old year says:
      December 30, 2011 at 3:03 am

      [...] Eggnog pound cake. (via Bron’s Pinterest) [...]

      Reply

    Thanks for visiting! Let me know what you think! Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Andrea Meyers photo

    Hi, I'm Andrea Meyers: educator, photographer, tea drinker, avid cook, and gardener. I love helping people learn how to do great things.

    More about me →

    Seasonal Favorites

    • Slow Cooker Cuban-Style Black Beans with Rice
    • Baked Boston Brown Bread
    • Slow Cooker Boston Baked Beans (Kids Cook Monday)
    • Slow-Cooker Chicken Korma
    • Roasted Bacon-Wrapped Pork Tenderloin
    • Country Captain Chicken

    Trending

    • Southern Buttermilk Cornbread
    • Dry Beans and Legumes Cooking Chart (From the Pantry)
    • Colombian Hot Chocolate
    • Cincinnati Chili
    web hosting

    Footer

    Return to the top


    About

    • About Andrea
    • Contact
    • Advocacy
    • FAQs
    • As seen in
    • Work with me

    Policies

    • Privacy Policy
    • Nutrition Disclaimer
    • Comment Policy
    • Accessibility
    • Copyright Policy

    As an Amazon Associate, I earn commissions from qualifying purchases.

    ALL PHOTOS AND ORIGINAL TEXT COPYRIGHT © 2005-2022 ANDREA MEYERS PRODUCTIONS LLC
    YOU MAY NOT USE ANY PHOTOS OR ORIGINAL TEXT WITHOUT EXPRESS PERMISSION.