Eggnog Pound Cake

Be the first to review
READY IN: 2hrs
Recipe by ratherbeswimmin

Camilla Saulsbury

Ingredients Nutrition

Directions

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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a