Eggnog Pound Cake Loaf Recipe
Eggnog pound cake loaf is delicious. Even for the nahysayers who are adamant that they do not like eggnog. What? Not like eggnog? I never knew such people existed. This loaf cake will change their minds. It is moist and has a terrific tang of eggnog with a hint of fresh nutmeg. So yummy. Perfect for the holidays.
Forgive me for posting this after the holidays but I decided you have to try this. To prepare for next year. There is still eggnog on the grocery store refrigerated aisle. Try it for New Years. Go ahead. It will get rave reviews.
Loaf Pans Are A Good Size For Cakes
My favorite type of cakes to bake are either a bundt cake or a loaf cake. Both take a minimal amount of time to prepare. Both can use either a dusting of powder sugar or a glaze. No cake layers to frost. Or whole cake to make sure it is perfectly covered in buttercream. Now, for a birthday cake I will go all out with the layers and frosting. But for everyday cakes, hands down it is a loaf cake.
All loaf cakes are smaller than a traditional layer cake. Or for that matter a bundt cake. This ensures that it will be eaten quickly. Which for my small family is a plus. Well, maybe not for them. They like cake.
Being a collector of cake pans made by Nordic Ware I. Love. Nordic Ware. Cake. Pans. The one I used for my southern eggnog cake is a Santa’s sleigh with a reindeer.
Use a hand mixer, stand mixer or simply mix by hand, this cake is very simple. It is easy to put together but oh so delicious. The most time consuming part of the process is waiting for it to bake. Or as my family thinks is the wait time for the eggnog cake to cool and be glazed.
Speaking of glaze, this loaf cake uses eggnog instead of milk in the powdered sugar glaze. Giving this eggnog loaf cake an extra layer of flavor.
If you use a regular loaf pan, you could also decorate the top with sprinkles, fresh nutmeg, chopped nuts. Lots of options to really dress up a loaf cake. Not that it really needs it. A plain glaze is very pretty.
This is my go to cake for the holidays. I hope it becomes one of yours as well.
Southern Eggnog Loaf Cake Recipe
Equipment
- 9 x 5 inch loaf pan
Ingredients
Cake:
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon freshly ground nutmeg
- ½ cup butter (room temperature)
- 1 cup sugar
- 2 whole large eggs (room temperature)
- 1 teaspoon real vanilla extract
- 1 cup eggnog
Glaze:
- ½ cup powdered sugar
- 2 – 3 tablespoons eggnog
Instructions
Cake
- Preheat oven to 350° F.
- Grease and flour a 9 inch x 5 inch standard size loaf pan. Shake out loose flour.
- Sift together the all purpose flour, baking powder, salt and freshly ground nutmeg in a medium size bowl. Set aside.
- In a separate large bowl or the bowl of a stand mixer with the paddle attachment, cream the softened butter and sugar together till fluffy. Beat in the eggs, one at a time. Add in the vanilla extract and eggnog. Mix till well combined.
- Add the dry ingredients. Blend till just combined. Do not over mix. This will result in a tough cake.
- Pour the batter into the prepared loaf pan.
- Bake at 350° F for 50 minutes. Check cake for doneness by inserting a toothpick. Cake is ready when toothpick comes out with a few crumbs. If necessary, continue baking in 5 minutes increments till done.
- Allow the cake to cool in the pan for ten minutes. Then turn out onto a wire rack to cool completely.
Glaze
- In a small bowl, mix powdered sugar and eggnog. Stir till there are no lumps. Spoon the glaze over the completely cooled cake. Allow the glaze to dry before cutting the cake.
