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- 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon ground nutmeg - 1 teaspoon ground cinnamon - 1/2 teaspoon salt - 1 cup unsalted butter, softened - 2 cups granulated sugar - 4 large eggs - 1 cup eggnog (store-bought or homemade) - 1 teaspoon vanilla extract - 1 tablespoon lemon zest - 1 cup powdered sugar - 3-4 tablespoons eggnog - A sprinkle of ground nutmeg for garnish These ingredients create a rich and moist cake full of holiday cheer. The blend of spices gives it a warm, festive flavor. The eggnog adds creaminess, making each bite a delight. You can use store-bought eggnog or make your own for a personal touch. It’s simple and fun to prepare. For the glaze, powdered sugar and eggnog combine to create a sweet, creamy topping. Adjust the eggnog amount to get the right thickness. The sprinkle of nutmeg on top adds a beautiful finish. This cake is perfect for gatherings or cozy nights at home. You can find the full recipe at the end of this article for all the details you need. - Preheat your oven to 350°F (175°C) and prepare a 10-inch bundt pan by greasing and flouring it. - In a large bowl, cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar until light and fluffy. This step adds air to the batter, making the cake soft. - Add 4 large eggs, one at a time, mixing well after each addition. This ensures the eggs blend fully into the mixture. - In a separate bowl, mix 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of ground nutmeg, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt. This mix gives the cake its flavor and structure. - Gradually add the dry mix to the butter mixture. Alternate with 1 cup of eggnog. Start and end with the flour mixture. Mix until just combined to avoid overmixing. - Pour the batter into the prepared bundt pan, smoothing the top with a spatula for an even bake. - Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. This shows the cake is done. - Allow the cake to cool in the pan for 15 minutes. Then, carefully transfer it to a wire rack to cool completely. This cooling step helps keep the cake moist and prevents it from breaking. For the full recipe, check the detailed instructions above. To cream butter and sugar properly, start with soft butter. Use a mixer and beat until it looks light and fluffy. This step adds air, giving your cake a great rise. Room temperature ingredients are key. Cold eggs or butter can make the batter lumpy. Let your eggs sit out for about 30 minutes before using. This simple tip helps blend everything smoothly. Look for signs that the cake is fully baked. The edges should pull away from the pan. The top will be golden brown and spring back when lightly touched. The toothpick test is a great way to check. Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, your cake is ready. If it has wet batter, bake it a bit longer. For a smooth glaze application, drizzle it over the cooled cake slowly. You can use a spoon or a squeeze bottle for more control. Start in the center and let it flow to the edges. Adjusting glaze consistency is important. If it is too thick, add more eggnog a little at a time. If too thin, mix in more powdered sugar. Aim for a drizzle-like texture that coats nicely without running off. For the full recipe, check the detailed steps above to create your Eggnog Pound Cake Delight. {{image_2}} You can make your eggnog pound cake even better. Try adding chocolate chips or nuts for a nice crunch. Chocolate pairs well with the sweet eggnog flavor. Walnuts or pecans add a lovely texture and taste. You can also swap out the spices. Use ginger or allspice for a different kick. Each spice brings a new twist to your cake. If you want a healthier cake, consider using whole wheat flour. This flour adds fiber and nutrients. You can also cut down on sugar. Replace some granulated sugar with a natural sweetener like honey or maple syrup. This change keeps the cake sweet while being a bit better for you. Make your cake festive with fun decorations. Dust the top with powdered sugar or ground nutmeg. You can also drizzle extra eggnog glaze over the cake. Serve slices with whipped cream for a creamy touch. Fresh fruits like berries or citrus slices add color and flavor. These simple ideas make your eggnog pound cake a showstopper! For more details, check out the Full Recipe. To keep your eggnog pound cake fresh, store it at room temperature. Use an airtight container to lock in moisture and flavor. Wrap it tightly in plastic wrap if you don’t have a container. This method helps the cake stay soft and tasty. If you want your cake to last longer, freezing is a great option. First, let the cake cool completely. Then, wrap it in plastic wrap and foil. This way, it will keep its flavor and moisture. When you’re ready to eat it, thaw the cake in the fridge. Allow it to sit overnight for the best results. Once you make the eggnog glaze, it lasts about one week in the fridge. Store it in a sealed container to keep it fresh. If you have leftovers, you can use it for other treats. Just remember to give it a good stir before using again. Yes, you can use many types of eggnog. You might try dairy-free eggnog made from almond or coconut milk. You can also use flavored eggnog, like spiced or vanilla eggnog. Each option gives a unique taste to your cake. Just ensure that the eggnog you pick has a similar texture to traditional eggnog. To check if your cake is done, look for a few signs. The edges should pull away from the pan slightly. The top should be golden brown and firm to touch. An easy test is to insert a toothpick into the center. If it comes out clean, your cake is ready! Eggnog pound cake pairs well with many treats. You can serve it with whipped cream for a light touch. A scoop of vanilla ice cream also works great. For drinks, try pairing it with spiced cider or hot chocolate. These choices make your dessert even more enjoyable. Yes, you can freeze eggnog pound cake! Wrap it tightly in plastic wrap and then in foil. It can stay fresh in the freezer for up to three months. When you're ready to eat, let it thaw in the fridge overnight. This method keeps the cake moist and tasty. You can find the full recipe for Eggnog Pound Cake with Eggnog Glaze in the article. It includes all the steps you need to make this festive treat. Enjoy baking! This blog post covered how to make a delicious Eggnog Pound Cake. You learned about the ingredients, steps to prepare the batter, and tips for getting the right texture. We also explored useful variations and storage tips. Try out this easy recipe for your next gathering. You can impress friends and family with your baking skills. Enjoy the rich flavors and festive spirit this cake brings. Happy baking!

Eggnog Pound Cake with Eggnog Glaze

Indulge in the festive flavors of Eggnog Pound Cake Delight! This scrumptious recipe combines creamy eggnog, warm spices, and a rich glaze for the perfect holiday dessert. With easy-to-follow steps, you'll create a moist and delicious cake that's sure to impress your guests. Ready to add a sweet touch to your celebrations? Click through to explore the full recipe and make this holiday season extra special with a slice of joy!
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Ingredients
  

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup eggnog (store-bought or homemade)

1 teaspoon vanilla extract

1 tablespoon lemon zest

For the Eggnog Glaze:

1 cup powdered sugar

3-4 tablespoons eggnog

A sprinkle of ground nutmeg for garnish

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.

    In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

      Add the eggs one at a time, mixing well after each addition to ensure they're fully incorporated.

        In a separate bowl, whisk together the flour, baking powder, nutmeg, cinnamon, and salt.

          Gradually add the dry ingredients to the butter mixture, alternating with the eggnog, starting and ending with the flour mixture. Mix until just combined.

            Stir in the vanilla extract and lemon zest. Pour the batter into the prepared bundt pan, smoothing out the top with a spatula.

              Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.

                Once baked, let the cake cool in the pan for 15 minutes before carefully removing it and transferring it to a wire rack to cool completely.

                  To make the eggnog glaze, combine the powdered sugar with enough eggnog to reach a drizzle-like consistency. Adjust with more sugar or eggnog as needed.

                    Once the cake is cool, drizzle the glaze over the top and sprinkle with a dash of ground nutmeg.

                      Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 12

                        - Presentation Tips: Serve slices of the cake on festive plates, and add a dollop of whipped cream on the side for an extra treat!