Mile High Eggnog Pound Cake

Where are my Eggnog lovers? This Mile High Eggnog Pound Cake is made with alcohol-infused Eggnog added right into the batter and glaze for this recipe.

Full disclaimer: This is not a virgin eggnog recipe, we are using boozy eggnog baby! Now of course you don't have to use boozy eggnog, but let me tell you it's so good. We're using it in the cake batter and in the glaze for this recipe.

This cake is of course perfect for the holiday season! You might also enjoy it throughout the winter season along with a cup of eggnog. Drinking eggnog is not for me, but I love it in cake form!

More Pound Cake recipes ---> Mile High Red Velvet Pound Cake, Mile High Sweet Potato Pound Cake with a Bourbon Caramel Glaze, Christmas Pound Cakes, Mile High Sweet Potato Pound Cake, Mile High Caramel Pound Cake, Mile High Buttermilk Pound Cake, Mile High 7 Up Pound Cake, Mile High Cream Cheese Pound Cake, Mile High Sour Cream Pound Cake

 Ingredients needed for the Pound Cake:

• All-purpose flour
• Granulated sugar
• Unsalted butter - room temperature
• Eggs - room temperature
• Eggnog - room temperature (Spiked eggnog is used for this recipe)
• Baking powder
• Salt
• Vanilla
• Nutmeg 

Ingredients needed for the Eggnog glaze: 

• Powdered sugar
• Eggnog - room temperature

Steps to make the Pound Cake:

Preheat your oven to 325 degrees.  In a large bowl, cream the butter and sugar together until light and fluffy (approximately 5 minutes). Mix in the vanilla. Add the eggs one at a time mixing well after each addition.

Combine the flour, salt, nutmeg, and baking powder. Add the flour mixture to the bowl, alternating with the eggnog, beginning and ending with the flour mixture.

Spray your 18-cup bundt pan and pour the batter into the bundt pan and smooth the top of the cake. Bake for 1 hour and 30 minutes or longer if needed. (Insert a wooden toothpick into the center of the cake. The cake is done when the toothpick comes out clean.)

Allow the cake to cool for 20 minutes before removing it from the pan to complete the cooling process.

Steps to make the Eggnog Glaze: 

In a large bowl, add the powdered sugar. Blend together while slowly adding the eggnog to the bowl until your desired consistency is reached.

Pour the glaze on your cooled cake as desired. Once the glaze has set, serve and enjoy!

Helpful Guides for Beginners:

If you're new to baking I got you covered! Here are some helpful guides to help you along the way!

• How to make a moist Pound Cake
• Pound Cake Essential Tools
• Mistakes to avoid when baking a pound cake
• How to prepare Pound Cake ingredients
• How to Make a Pound Cake for Beginners
• Holiday baking and planning guide

Helpful Baking Tools

• Mile High Bundt Pan
• Stand Mixer
• Hand Mixer
• Basting Brush
• Sifter
• Silicone Spatula
• Oven Thermometer
• Stainless Steel Mixing Bowl
• Baker's Joy
• Cake Keeper
• Measuring Cups
• Measuring Spoons

Pound Cake Tips + Tricks

Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!

⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be at room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be at room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature. 

⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly. 

⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for at least two to three minutes.

⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.

⇢  Don’t overmix your batter–  Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon. 

⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.

Frequently Asked Questions: