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Eggnog Pound Cake
Eggnog Pound Cake
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
90 minutes
Indulgent eggnog pound cake with festive flavors like cranberries, brandy, nutmeg, and orange zest is perfect for any holiday gathering.
Ingredients:
  • For the cake:
  • 3/4 cup sweetened dried cranberries, chopped
  • 1 Tbsp orange zest
  • 4 Tbsp brandy (can sub orange juice or water)
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1 cup (2 sticks) unsalted butter
  • 2 cups white granulated sugar
  • 5 large eggs, room temperature
  • 1 cup eggnog
  • 1 teaspoon vanilla extract
  • 2 to 4 Tbsp brandy for drizzling on the cake (optional)
  • For the glaze:
  • 1 to 2 Tbsp orange juice
  • 1 Tbsp brandy or dark rum
  • 1 cup powdered sugar
Instructions:
  • Infuse the cranberries: Combine dried chopped cranberries and orange zest in brandy in a small bowl and let them soak for 15 minutes.
  • Position oven rack in lower third. Preheat oven to 325°F. Thoroughly butter a 9 to 10 inch bundt pan.
  • Combine the flour, baking powder, salt, nutmeg, cinnamon, and allspice in a bowl, whisking them together to create the dry mixture.
  • In a mixing bowl, beat butter with an electric mixer until creamy, for about 30-45 seconds. Add sugar and beat until light and fluffy, around 5 minutes. Remember to scrape the bowl occasionally with a rubber spatula. Gradually add eggs one at a time, beating for 1 minute after each addition. Finally, mix in the vanilla extract.
  • Combine the dry ingredients and eggnog in batches: Remove the mixing bowl from the mixer and gently fold in the dry ingredients and eggnog in 4 parts, starting and finishing with dry ingredients. Carefully mix in orange zest, dried cranberries, and any remaining brandy.
  • Pour the batter into the greased bundt pan, ensuring it is spread evenly. Bake at 325°F for 55-60 minutes, until the cake springs back when gently touched in the center and pulls away from the pan's sides. Alternatively, insert a bamboo skewer into the thickest part of the cake; if it comes out clean, the cake is done.
  • Take the cake out of the oven and let it cool in the pan on a rack for 10 minutes. Then, flip the cake onto a rack while it's still warm and allow it to cool completely.
  • To make the glaze, whisk together powdered sugar, orange juice, and brandy once the cake has cooled completely. Adjust the consistency by adding more orange juice or water for a thinner glaze or keep it thick for a pronounced drizzle.
  • To glaze the cake, elegantly transfer it to a beautiful platter. Optionally infuse with a touch of brandy. Gracefully pour the glaze over the cake in a mesmerizing zigzag pattern for a stunning finish. Alternatively, delicately brush on the glaze for a subtle touch.

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