Nothing tastes more like the holidays than eggnog!

I altered my family's pound cake recipe to use eggnog instead of buttermilk.  The results are DELISH!

I used a beautiful vintage Nordic Warepan in the shape of a Christmas tree, but my recipe calls for a regular bundt or tube pan.  I baked my tree cake and a couple small bundts at 325 until a toothpick cake out clean when poked into the center, about 30 min for the mini-bundts and 45 min for the tree.

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12 Servings

2 1/2 cups sugar

1 cup butter, room temp.

4 eggs (room temp. preferred)

3 cups flour

1 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/4 teaspoon baking soda

1 cup best quality eggnog

1 teaspoon vanilla

Confectioners sugar for dusting

  1. Grease your tube pan and set your over to 325F.
  2. In a stand mixer, cream your butter and sugar together until fluffy. I usually leave it running for about 5 minutes.
  3. While the butter and sugar are creaming, measure out your dry ingredients into a bowl.
  4. Turn your mixer on low and add your eggs and mix until incorporated.
  5. Add your dry ingredients and mix carefully and slowly pour in the eggnog. Mix until everything is incorporated.
  6. Pour your batter into your prepared tube or bundt pan and bake for 50-65 minutes or until a toothpick inserted into the center comes out clean.
  7. Remove from oven and allow to cool completely on a wire rack.
  8. Put your cake on a plate and dust with confectioners sugar.


For a recipe like this where butter is a STAR, I always try to use best quality.  My go-to butters are fromVermont Creamery.

Just like eggnog that you drink... adding some RUM to this recipe would be divine!

Nothing tastes more like the holidays than eggnog! This is a wonderful holiday pound cake!
Photography by Goor Studio

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