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.
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
- Grease your tube pan and set your over to 325F.
- In a stand mixer, cream your butter and sugar together until fluffy. I usually leave it running for about 5 minutes.
- While the butter and sugar are creaming, measure out your dry ingredients into a bowl.
- Turn your mixer on low and add your eggs and mix until incorporated.
- Add your dry ingredients and mix carefully and slowly pour in the eggnog. Mix until everything is incorporated.
- 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.
- Remove from oven and allow to cool completely on a wire rack.
- 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!
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