Eggnog Pound Cake

One of the many things I enjoy about Christmas time: eggnog! I remember loving it as a kid and drinking so much one time I had the worst stomach ache! Nowadays, I love eggnog in my morning coffee…mmm, a little bit of Christmas in a mug! And we’ve been able to enjoy it early this year as it hit the shelves back in October for Thanksgiving.

There’s still times where we don’t get through the carton of eggnog. I had some eggnog left and was debating what to do with it when my sister texted me about making an eggnog pound cake to test out. Perfect timing! Funny thing is, she doesn’t like eggnog. She wanted me to bake the cake and try it out to see if it would make a good gift for someone. Well, I’m not one to say no to testing out a cake!

This recipe comes from Self Proclaimed Foodie and I definitely approve! She puts candied pecans on top of hers but I’m a bit too busy chasing around my 9 month old so good ol’regular pecans it is for me! I dusted the top with some cinnamon too and enjoyed a slice with my eggnog coffee this morning…is that too much eggnog? No…

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Eggnog Pound Cake 


Ingredients:

Cake:
1 + 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp pumpkin pie spice
1 cup granulated sugar
1/2 cup unsalted butter, room temperature
2 large eggs
1 tsp vanilla
3/4 cup eggnog

Glaze:
1 cup powdered sugar
2 tbsp eggnog

Directions:

  1. Pre-heat oven to 350 degrees F. and line a loaf pan with parchment paper. Set aside.
  2. In an electric stand mixer bowl, fitted with a paddle attachment, combine flour, baking powder, salt, pumpkin pie spice, and sugar. On low, add softened butter until dry ingredients are coated with butter [not mixed into a dough, but holds its shape when pinched together].
  3. In a small bowl, whisk together eggs, vanilla, and eggnog. Add half to flour mixture and beat on medium speed until very light and fluffy (3-5 minutes). Scrap sides of bowl and add remaining liquid on low and beat until well combined. Pour batter into prepared pan.
  4. Bake for 50-55 minutes or until toothpick in centre comes out clean. Try not to over bake! Allow to completely cool before removing from pan.
  5. To make glaze: Whisk together powdered sugar and eggnog. Spoon over cooled cake. Optional: Sprinkle with pecans and dust with cinnamon. Enjoy!

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Recipe Source: Self Proclaimed Foodie

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