Eggnog Pound Cake

5 from 1 vote

Glazed Eggnog Pound Cake is an easy to make tender and soft pound cake. It gets drizzled with a luscious glaze and is perfect for the holidays!

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert, Snack

Cuisine: American

Keyword: Eggnog Pound Cake, Pound Cake, Pound Cake Recipe

Servings: slices

Author: Alyssa Rivers

Ingredients

Dry Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon nutmeg
½ cup room temperature butter
1 cup granulated sugar
2 large eggs
½ teaspoon McCormick Pure Vanilla Extract
½ teaspoon McCormick Rum Imitation Extract
½ cup + 2 tablespoons FULL FAT eggnog

Glaze

1 cup powdered sugar
¼ teaspoon McCormick Imitation Rum Extract
2-3 tablespoons full-fat eggnog

Instructions

Preheat the oven to 350 degrees Fahrenheit and spray a 9-inch loaf pan with non-stick cooking spray.
In a large bowl, sift together the 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt, ¼ teaspoon cinnamon, and ¼ teaspoon nutmeg. Set aside.
In the bowl of a stand mixer, whisk the ½ cup room temperature butter until smooth. Add the 1 cup granulated sugar and whisk on medium speed until light and creamy, about 3-4 minutes.
Add in the 2 large eggs, one at a time, whisking well after each addition. Add in ½ teaspoon McCormick Pure Vanilla Extract and ½ teaspoon McCormick Rum Imitation Extract.
Alternating between the flour mixture and ½ cup + 2 tablespoons FULL FAT eggnog to the butter mixture, alternating between the flour mixture and eggnog. Mix until smooth being careful to not over-beat the mixture (will result in a dense cake).
Spoon the batter into the prepared loaf pan. Bake for 50-55 minutes, until a toothpick inserted in the center comes out clean.
Let the cake rest in the pan for 15 minutes before turning out onto a cooling rack and cooling completely.

Glaze

Whisk together the 1 cup powdered sugarand ¼ teaspoon McCormick Imitation Rum Extract, adding 2-3 tablespoons full-fat eggnog until the desired consistency has been reached.
Spoon the glaze over the cooled cake. Let the glaze set up for a few minutes before cutting into the cake.
Cake best enjoyed within 2-3 days. Store the cake in an airtight container in the fridge.

Nutrition

QR code

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