I wasn’t planning to make a post, but I spent all morning working on the most beautiful eggnog cake that I felt I just had to share. You know, just in case you need some last-minute inspiration for dessert on Christmas Day. Or in case you’ve already started menu planning for next year. (Uhhh am I the only one?)
This Spiced Eggnog Pound Cake is dense and complex. And how could it not be? It’s brandy-spiked batter contains actual eggnog and is enhanced by complimenting eggnog-y (this is a word, I swear) spices like nutmeg, cinnamon, and allspice. It’s then drizzled in powdered sugar and frosting, which creates the most beautiful old Christmas-village kind of feel. As if it should be surrounded by frosty white, carrot-nosed snowmen, elegant ice skaters dancing on mirrored ponds, and candy-cane dotted lanes as it sits high above on its cake platter, admiring the scene.
Prep: 25 min; Cook: 55 min; Other: 15 min; Total: 1 hour 40 min.
- 1 cup of butter, softened
- 3 cups of granulated sugar
- 6 large eggs
- 3 cups of cake flour, sifted
- 3/4 teaspoon of baking powder
- 1 teaspoon of salt
- 1 cup of eggnog
- 2 teaspoons of vanilla extract
- 2 tablespoons of brandy (or rum or bourbon)
- 1 teaspoon of ground cinnamon
- 3/4 teaspoon of ground nutmeg
- 1/2 teaspoon of ground allspice
- 1/4 teaspoon of ground cloves
- Extra powdered sugar, about 1/2 cup or enough for dusting the cake
- 2 cups of powdered sugar, sifted
- 5-6 tablespoons of whipping cream
Preheat oven to 350 degrees F. Grease a large bundt pan with butter. Set aside.
In a large bowl, beat butter at medium speed with electric beaters until creamy, about 2-3 minutes. Gradually add granulated sugar, one cup at a time, while continuing to beat. Beat until creamy, about 4-5 minutes. Add eggs one at a time, beating well (about 30-45 seconds) after each addition.
In a separate bowl, mix together the flour, baking powder, and salt. Add the dry flour mixture to the butter along with the eggnog, a little bit (about 1/2 cup each) at a time, continuing to beat the mixture on low as you add to it. Begin and end with the flour mixture. Stir in vanilla, brandy, and spices.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. When done, remove pan from oven and allow cake to cool (in the pan) for 15 minutes. This helps it come out of the pan cleaner.
While the cake is cooling, prepare the icing by mixing together 2 cups of powdered sugar with 6 tablespoons of whipped cream. Set icing aside.
Once cake is cooled, turn the pan upside down (carefully!) onto a cake plate, gently patting the top if it doesn’t immediately come out.
Dust cake with powdered sugar and then drizzle the icing over it. Dust with additional powdered sugar, if desired.
Recipe adapted from the Southern Living Ultimate Christmas Cookbook.