Eggnog Pound Cake

Eggnog Poundcake. Yup, you read that correctly. A marriage between two of our holiday faves: eggnog and poundcake. It’s like the two of them got together and created a match made in heaven. Just in time for the holidays too! This delicious eggnog poundcake has an eggnog glaze and is topped with a coconut cookie crumble. Step inside, your holiday dessert awaits.

What are the best ingredients for an eggnog poundcake?

For the best possible eggnog poundcake, I suggest using the best ingredients. That means real, quality butter (I suggest Land o’ Lakes or Kerrygold) cake flour (Swan’s Down or White Lily), pure vanilla extract (McCormick makes great extracts), and your favorite brand of alcohol free eggnog. I used Tuscan eggnog for this recipe, but Turkey Hill and Southern Comfort both make great eggnogs as well.

What makes a poundcake fall apart?

Overmixing will make your poundcake fall apart once it’s cooled. Try your best to stop mixing as soon as each ingredient is combined. Mixing creates excess air pockets in the batter. This will make your poundcake rise too quickly and then collapse. Using the incorrect temperature will also make your poundcake break apart.

What’s the secret to a good poundcake?

Here are 5 tips for making a great poundcake:

• Bring all ingredients to room temperature
• Don’t overmix the batter
• Grease your bundt pan well to ensure an easy release
• Use fresh, quality ingredients
• Bake at a low temperature

What is the best glaze for an eggnog pound cake?

The best glaze for a delicious eggnog poundcake is a combination of powdered sugar and eggnog. 2 cups of powdered sugar and 5 tbsp of eggnog produces best results.

Eggnog Poundcake Recipe

Ingredients:

• 3 cups of cake flour
• 5 eggs (room temperature)
• 2 1/2 cups granulated sugar
• 3 sticks of salted butter (room temperature)
• 2 tsp Vanilla Extract
• 1 tsp Almond Extract
• 1 cup of eggnog

Eggnog Glaze:

• 2 cups powdered sugar
• 5 tbsp eggnog
• 1 tsp vanilla extract (optional)
• Topping: 5 coconut cookies crushed (optional)

Directions:

Preheat your oven to 315 degrees Fahrenheit. Begin creaming the butter for approximately 2 minutes, until the butter is fluffy. Use a spatula to scrape down the sides of the bowl if necessary. Next, add your sugar. Cream the butter and sugar for approximately 30 seconds and slowly add each egg, one by one and continue to mix. Add vanilla and almond extract. Next, add your flour and continue to mix. Careful not to overmix the batter. Stop mixing as soon as ingredients are incorporated. Now add your eggnog. I used a spatula to slowly incorporate the eggnog and folded it into the batter. This way I avoid overmixing. Spray your bundt pan with baking spray and add the batter. Bake for 1 hour 15 minutes. Make the eggnog glaze by adding 5 tbsp of eggnog to 2 cups of powdered sugar and whisk quickly until it forms a glaze. Cool your poundcake for 15-20 minutes and then pour the glaze. If making the cookie crumble, add 5 coconut cookies to small ziploc, seal it, and pound (I used a rolling pin) until it’s fully crushed. Sprinkle on top the glaze and enjoy!