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A close-up of a sliced eggnog pound cake with a golden-brown crust and moist, light interior, topped with a drizzle of white icing, served on a wooden board.

Eggnog Pound Cake

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If you're looking for the ultimate holiday dessert, this Eggnog Pound Cake with a rum eggnog glaze is it! Rich, buttery, and infused with cozy notes of nutmeg, this festive cake gets its flavor from eggnog baked right into the batter. Whether you serve it at a holiday party or slice it up with your morning coffee, this easy dessert is the perfect way to celebrate the season!
Course Dessert
Cuisine American
Keyword eggnog pound cake
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 10 slices
Author Gayle

Equipment

Ingredients

  • 3 cups all-purpose flour, plus 2 tablespoons for dusting pan
  • 2 teaspoons ground nutmeg
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter (softened to room temperature)
  • 2 cups granulated sugar
  • 3 large eggs (at room temperature)
  • ½ cup sour cream (at room temperature)
  • 2 teaspoons vanilla bean paste (or vanilla extract)
  • 1 cup eggnog

Eggnog Rum Glaze:

  • ¾ cup powdered sugar
  • 2 tablespoons eggnog
  • 1 teaspoon rum extract
  • Pinch of salt
  • Ground cinnamon

Instructions

  • Preheat oven to 350℉. Grease a 12-cup bundt cake pan with butter or shortening and then dust with flour. Set aside.
  • In a medium bowl, whisk flour, nutmeg, baking powder, baking soda, and salt until combined. Set aside.
  • In a large bowl, cream butter and sugar with an electric hand mixer or stand mixer with fitted paddle attachment until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, until they are fully incorporated. Mix in the sour cream and vanilla.
  • Alternate mixing in the dry ingredients and eggnog until just combined. The batter will be thick!
  • Pour the batter into the prepared pan and bake for 55-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let the cake rest in the pan for 15 minutes before inverting it onto a cake stand or plate to cool completely.

To make the eggnog rum glaze:

  • In a small bowl, add the powdered sugar, eggnog, rum extract, and salt. Stir until the glaze is smooth and thick.
  • Pour the glaze evenly over the cooled cake and dust with cinnamon, if desired. Cut into slices and serve.

Notes

  • The pound cake, without the glaze, will last in an airtight container or covered with plastic wrap at room temperature for up to 3 days.
  • After the glaze is added, the cake will need to be refrigerated and will last for up to 5 days.
  • To freeze: I recommend freezing before adding the glaze, for best results. Wrap the cake in plastic wrap and aluminum foil and store for up to 3 months in the freezer. To serve, thaw overnight in the refrigerator before adding the glaze.
  • See my tips and tricks for making this Eggnog Pound Cake above the recipe box.