Festive Eggnog Pound Cake

🎅 Get ready to elevate your holiday dessert game with this sumptuous Eggnog Pound Cake! Perfect for Christmas buffets or open houses, this cake boasts a delightful Northwestern flavor that will leave your guests craving for more.

The richness of eggnog, complemented by the sweetness of dried fruits and a hint of brandy. Eggnog adds a luxurious flavor and creaminess to the cake. It’s buttery, soft inside with a crispy outside and top.

This Eggnog Pound Cake is a true holiday delight, combining the warmth of eggnog with the festive flavors of dried blueberries, cherries, and cranberries soaked in brandy. With a fluffy texture and a golden crust, it’s a show-stopping centerpiece for any holiday gathering. 🥂

Cuisine: Northwestern
Servings: 16

Prep Time: 35 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 40 mins

So, let’s get started KMT Show 🌟! Here’s what you’ll need to make this recipe so special :

Ingredients :

• 3 cups granulated sugar
• 1 cup butter at room temperature (no substitution)
• 6 large eggs at room temperature
• 3 cups all-purpose flour sifted, (I use this flour)
• 1 cup plain eggnog no alcohol or spices added
• 1 tablespoon vanilla extract

It’s time to put on your KMT chef’s hat 👩‍🍳 and start create your own version, Kitchies!! Simply follow these easy-peasy steps! 🍽️

How to Make Eggnog Pound Cake :

1. Preheat the oven to 325 degrees F.
2. Grease a 10-inch tube pan (or this bundt pan) with solid vegetable shortening then sprinkle flour or granulated sugar over the shortening.*If you have a 2-part, 10-inch tube pan, wrap aluminum foil around the outside of the bundt pan to prevent any batter from leaking out.
3. In the bowl of your stand mixer, cream butter until smooth. Add sugar and mix until smooth about 2 to 3 minutes on medium speed.
4. Add eggs, one at a time, beating well after each addition.
5. Add flour and eggnog alternately to sugar mixture, beginning and ending with flour.
6. Add vanilla and mix on low to medium until well combined.
7. Pour batter into your prepared tube pan or bundt pan.
8. Bake for 1 hour 15 minutes. Bake for 1 hour 15 minutes.  Test cake for doneness by inserting a wooden pick into the thickest part of the cake. The cake is done when no crumbs or dry crumbs remain on the pick.
9. Cool in the pan for 20 to 25 minutes before inverting onto a serving tray to cool completely.

Master this recipe like a Pro/Expert with these helpful Tips: 🎓💡

KM’Tips:

• For extra richness, you can add a splash of rum extract to the batter.
• Don’t overmix the batter to ensure a tender crumb.
• Experiment with different combinations of dried fruits for a unique flavor profile.
• To make it ahead of time, wrap the cooled cake tightly in plastic wrap and store it in the refrigerator for up to three days.

Substitutions and Variations:

• Substitute rum for brandy for a different flavor profile.
• Swap out dried fruits for nuts or chocolate chips for added texture.
• Use spiced eggnog for an extra kick of holiday flavor.

Wanna Make a Healthier Version:

For those looking for a healthier twist, you can make a few adjustments to this recipe. Here are some suggestions :

• Use whole wheat flour or almond flour for a healthier alternative.
• Reduce the amount of sugar or use a natural sweetener like honey or maple syrup.
• Opt for low-fat eggnog to cut down on calories.

Nutrition Information:

Please note that the following nutrition information is approximate and may vary depending on the specific ingredients, quantities used and serving sizes.

• Calories per Serving: 387
  
• Total Fat: 14g
• Carbohydrates: 60g
• Protein: 5g

There you have it! A festive Eggnog Pound Cake that’s sure to impress your guests this holiday season. Let us know how your baking adventure turns out, and don’t forget to explore more delightful recipes for every occasion! Happy holidays! 🎅🎁

Are you curious about anything else❓🤔 Take a look at the most frequently questions Below we get about this recipe:

FAQs :

• Q: Can I use rum instead of brandy in this recipe?
  • A: Absolutely! Feel free to swap the brandy for rum or your favorite spirit for a unique twist on this classic dessert.
• Q: Can I make this cake ahead of time and freeze it?
  • A: Yes, this Eggnog Pound Cake freezes well. Wrap it tightly in plastic wrap and aluminum foil before freezing for up to 1 month. Thaw overnight in the refrigerator before serving.
• Q: Can I omit the dried fruit from the recipe?
  • A: Of course! While the dried fruit adds a delicious texture and flavor to the cake, you can omit it if preferred or substitute with nuts or chocolate chips.
• Q: Can I use store-bought eggnog for this recipe?
  • A: Yes, store-bought eggnog works perfectly in this recipe. Just be sure to use a high-quality brand for the best flavor.
• Q: Can I use a different size of baking pan?
  • A: Yes, you can use a different size of baking pan, but keep in mind that the baking time may vary. Adjust accordingly and use a toothpick to check for doneness.