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Eggnog Pound Cake

food
5
food
200 mins
cake/sweets
dessert
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by Natasha
Published on 09 December 2022
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Eggnog is a famous drink consumed during the holidays at gatherings and parties. But since eggnog is a bit heavy for most people, I thought to bring all the taste of eggnog in cake form and what better way than to make a pound cake?

POUND CAKE

The pound cake was made as early as the 1700s. The reason for the name pound cake refers to the amount of ingredients used to make the cake, is well, a pound of flour, sugar, eggs and butter.

Nowadays, to adjust the shapes and flavours to everyone’s liking, it doesn’t necessarily have to be exactly a pound each as long as it looks like a pound cake.

EGGNOG POUND CAKE

ready to serve sliced eggnog pound cake for christmas Eggnog is the traditional Christmas beverage that people drink during this time of year. It's a good cake for Christmas because it’s eggnog flavoured. Eggnog is rarely ever served outside of the holiday season. It is like one of the staple flavours of christmas, like gingerbread.

The flavour of eggnog is mostly associated with nutmeg. And regular eggnog is also accustomed to being filled with alcohol like rum, brandy, whisky or bourbon. But I wanted to make a version where everyone can enjoy it, so I excluded the alcohol and made this non-alcoholic version of eggnog pound cake.

The eggnog cake is soft and dense but not overly sweet. It’s packed full of flavour of a great eggnog. It also has a drizzle of vanilla icing and fresh grated nutmeg on top. Just the best cake to have on Christmas day!

HOW TO SERVE EGGNOG POUND CAKE

This cake is baked in a 20.5x13.5 loaf pan, and you can slice them before serving. You also have the option to add other toppings like whipped cream or vanilla ice cream.

This eggnog pound cake is very versatile, you can serve it as a side for your coffee in the morning or as a dessert after dinner!

So let’s get to baking shall we?

Some tips that might be useful:

  • In step 5 of ‘Making the cake batter’, when combining the egg mixture to the butter mixture, you want to be extremely slow and patient. This incorporates more air into the batter and prevents the eggs and butter from splitting. Creating a lighter textured cake.
  • Resting the cake helps the flavours develop more in the cake.

Eggnog Pound Cake

by Natasha
servings
6 people
prep time
150 mins
dish type
Cake/Sweets
cook time
50 mins
course
Dessert
total time
200 mins

ingredients

  • for the eggnog cake

    • 125 gramunsalted butter
    • 105 gramcastor sugar
    • 0.25 tspsalt
    • 145 grambeaten eggs
    • 0.25 tspvanilla extract
    • 0.13 tspground cinnamon
    • 0.25 tspground nutmeg
    • 0.13 tspground cloves
    • 125 gramcake flour
    • 2.5 grambaking powder
    • 33 mlmilk

  • for the vanilla icing

    • 100 grampowdered sugar
    • 15 gramegg whites
    • 5 mlwater(as needed)
    • 0.13 tspvanilla extract

  • for extras

    • 10 gramunsalted butter(as needed, for greasing, in room temperature)
    • 1 pc(s)nutmeg(as needed, for topping)
    • 10 gramunsalted butter(as needed, for topping, in room temperature)

instructions

Making the cake batter

  1. Take your loaf pan and brush with some unsalted butter (for greasing).
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  2. Preheat the oven to 165 C.
  3. Cream the unsalted butter (for eggnog cake), castor sugar and salt until fluffy and doubled in size with an electric mixer. (Might take about 10 mins. depending on the speed movement of your mixer)
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  4. In a separate bowl, combine your beaten eggs and vanilla extract. Mix until fully incorporated.
  5. In this step, pour a little of your egg mixture into the butter mixture and mix until fully combine at each pour. Keep doing this until all your egg mixture is fully incorporated with the butter mixture.
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  6. In another bowl, combine cake flour, ground cinnamon, ground nutmeg, ground cloves and baking powder. Mix well with a whisk. These will be your dry ingredients.
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  7. Sift all the dry ingredients into another bowl.
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  8. Now gradually fold in the dry ingredients to the batter until there are no more dry ingredients seen.
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  9. Pour the milk and fold once again, until the batter is completely smooth.
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  10. Pour the batter into the loaf pan and spread it out with your spatula.
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  11. Tap the bottom of the loaf pan to release any air bubbles.
  12. Level the top of the batter by using a spatula and pull the batter up evenly to both ends of the pan.
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  13. Pipe out a small line of unsalted butter (for topping) in the middle of the cake.
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  14. Bake the cake for about 50 mins. or until golden brown on top and a toothpick comes out clean when inserted.
  15. Take the cake out of the loaf pan and let it cool at room temperature completely.
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  16. Wrap the cake with cling wrap and let it rest in the fridge for 2-3 hours.
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Make the vanilla icing

  1. In a bowl, combine powdered sugar and egg whites until fully incorporated.
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  2. Now add water and vanilla extract until desired consistency.
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  3. Drizzle the top of the cake with the vanilla icing and add some fresh grated nutmeg.
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  4. Now slice a piece and enjoy!
cake/sweets
dessert
eggnog
pound cake
sweet
christmas
user_default.png
Natasha
Bake it till you make it!

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