Eggnog Pound Cake

16 ingredients
11 steps

Ingredients

  • 3 cups all-purpose flour
  • 3 cups sugar
  • 1 12 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 34 teaspoon ground nutmeg
  • 6 large eggs, at room temperature
  • 1 cup unsalted butter, softened
  • 1 cup eggnog
  • 2 tablespoons dark rum or 2 tablespoons brandy
  • 2 teaspoons vanilla extract
  • 2 12 cups powdered sugar
  • 2 tablespoons eggnog (not low fat)
  • 2 tablespoons unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 18 teaspoon ground nutmeg

Directions

  1. 1
    Preheat oven to 325; spray a 10-inch tube pan with nonstick baking spray with flour.
  2. 2
    In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, salt, and nutmeg.
  3. 3
    Add eggs, butter, eggnog, rum, and vanilla to flour mixture.
  4. 4
    Using an electric mixer on medium speed, beat for 1 minute, until blended.
  5. 5
    Scrape sides and bottom of bowl with a spatula.
  6. 6
    Beat on high speed for 2 minutes.
  7. 7
    Spread batter evenly in prepared pan.
  8. 8
    Bake for about 1 1/2 hours or until pick comes out clean.
  9. 9
    Let cool in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely.
  10. 10
    When cake is cooled, make icing-in a bowl, whisk together the icing ingredients until blended and smooth; use immediately.
  11. 11
    Drizzle icing over top of cooled cake.

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