Christmas is just around the corner and I’m getting all my favorite holiday recipes out of hibernation, I’m making my grocery list and checking it twice! It wouldn’t be as delicious without our traditional eggnog pound cake to spice up our Christmas morning family brunch. This cake is simple but elegant, with all the amazing spices that we come to love this time of year. It makes the kitchen smell just like the holiday season should smell! I love having this pound cake on hand to share with a friend over a cup of coffee or snack on while wrapping Christmas gifts. You can make it in advance and freeze it. Consider adding this to your holiday menu this year, you will not be disappointed!
1 1/4 C butter, softened
3 C sugar
6 Large eggs
3 C Cake flour
3/4 tsp Baking powder
1/2 tsp Salt
1 C Eggnog (I may add a bit more)
2 tsp. Vanilla extract
1 tsp. Ground cinnamon
3/4 tsp. nutmeg
1/2 tsp. Allspice
1/2 tsp. Ground cloves
Icing: 1 C powdered sugar and 3 tablespoons whipping cream and 1 tsp vanilla extract
Grease and flour a 12-cup bundt pan.
Beat butter at medium speed about 2 minutes or until creamy, gradually add sugar while beating 5 to 7 more minutes. Add eggs one at a time to creamy mixture.
Combine flour, baking powder, and salt. Add to butter mixture alternately with 1/2 C of eggnog. Beat at low speed and stir in vanilla. Add spices to mixture.
Pour batter into prepared pan. Bake at 350 degrees for 50 – 55 minutes or until wooden spoon appears clean. Cool on wire rack.
Place cake on a cake plate and dust with powdered sugar and drizzle with icing.