Egg Nog Pound Cake!

I have had several requests for a good recipe for this "Egg Nog Pound Cake"!  Even if you are not a huge lover of egg nog, you will still enjoy this cake, because it doesn't taste exactly like the drink that is so common during the holidays.  

We have always been more of the boiled custard drinkers in my family during holidays, instead of egg nog, but egg nog really is good to bake with for cakes and cookies. 

 Feel free to use your own homemade nog in this recipe or buy a good brand at the grocery.  They usually stock it during the holidays in the refrigerator section.  

I used one made by Southern Comfort in vanilla spice flavor and I must say it was one of the best store bought egg nogs I have ever tasted. 

 Here is what you will need for this cake:

1 cup butter, softened
1/2 cup oil (vegetable or canola)
3 cups sugar
6 large eggs
3 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1  1/2 cups cold egg nog
1 tsp. lemon extract
1 tsp. vanilla extract
2 Tbs. of good Kentucky bourbon (optional, if you do not use it, add an extra teaspoon of vanilla)
2 cups coarsely chopped pecans, divided

Egg Nog Glaze
2 cups powdered sugar
5 Tbs. egg nog
1 tsp. vanilla
1/2 tsp. nutmeg

***You can substitute 1 tablespoon of bourbon for 2 tablespoons of the egg nog in the glaze, if you like the flavor it gives and you are not serving children. 

Preheat oven to 350 degrees.

In a large mixing bowl, beat the butter and oil for about 2 minutes.  Gradually add in sugar and beat for about 5 more minutes.  Add the eggs, one at a time and beat after each one just until the yellow disappears.

In another bowl, sift together the flour, baking powder, baking soda, salt, nutmeg and cinnamon.  Gradually add flour mixture to butter mixture, alternating with egg nog and ending with the flour.  Mix on low speed just enough to blend all ingredients.  Stir in flavorings and bourbon (if using) and 1 cup of the pecans). 

Generously grease a Bundt pan or a 10-inch tube pan. Several of you have mentioned my use of Temptations bakeware lately and I must admit I am hooked. I used my Temptations Bundt pan for this and I love it!  I still spray it with the nonstick spray though even though they say with Temptations you don't have to.  With a cake like this, you do need to.  The nonstick baking spray with flour, like Baker's Joy, works great for this. 

 Pour the batter in the pan and be sure to spread evenly.  Place in the oven and bake for 1 hour and 10 to 15 minutes.   After 45 minutes, you may need to loosely lay a piece of foil over the top to prevent from browning too much.   Test with a pick inserted in the center and when it comes out clean, the cake is done.  This is a dense cake and may appear to be done, but still need baking a bit more in the center, so it's best to test with the pick.

Remove from oven and allow to cool on the counter in the pan for at least an hour before turning out onto a cake plate.  It's best to take a sharp knife and run just around the edges to loosen first.

Cool completely before adding the glaze.

To make the glaze, mix the powdered sugar and egg nog in a bowl until smooth. Stir in the vanilla and nutmeg. 

Drizzle over the cake and sprinkle the other cup of chopped pecans over the top.


1 comment:

  1. Funny thing about Egg Nog, Kathy. I'm not too fond of it on its own but as an ingredient, I think it's fabulous! Thank you so much for sharing this Pound Cake recipe. Just perfect for National Egg Nog Month!



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