Mile High Eggnog Pound Cake recipe
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.
Servings: 20 people
Ingredients
- Pound Cake Ingredients:
- 4 c All-purpose flour
- 4 c Granulated sugar
- 2 c Unsalted butter - room temperature
- 10 Large Eggs - room temperature
- 1 ⅓ c Eggnog - room temperature (Spiked eggnog is used for this recipe)
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- 4 tsps Vanilla
- 1 teaspoon Nutmeg
- Glaze Ingredients:
- 2 c Powdered sugar
- ⅓ - ½ c Eggnog - room temperature
Instructions
- Pound Cake Instructions:
- 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 until combined.
- 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 with baking spray and pour the batter into the 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 10 - 15 minutes before removing it from the pan to complete the cooling process.
- Glaze Instructions:
- 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!