Eggnog Pound Cake Recipe Southern Living: Holiday Spice in Every Slice

This eggnog pound cake captures the warmth and nostalgia of the holidays in every slice. The rich, spiced flavor of eggnog transforms a classic Southern dessert into something truly special.

I’ve refined this recipe to deliver a moist, tender crumb with a golden crust that crackles slightly with each bite. The secret lies in using real eggnog and a touch of nutmeg to enhance its festive character.

The cake bakes up beautifully in a bundt pan, making it as impressive as it is delicious. Perfect for holiday gatherings, it pairs wonderfully with a dusting of powdered sugar or a drizzle of glaze.

Let this cake become a new tradition at your table.

Ingredients for Eggnog Pound Cake Recipe Southern Living

Rich eggnog and warm spices make this Southern classic unforgettable in every bite.

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The eggnog is non-negotiable here—Southern Comfort brand has that perfect holiday spice blend, but any full-fat dairy version works. I grab mine from Publix or Kroger when it’s in season (they stock it starting November). The butter needs to be truly soft, not melted—leave it out overnight. For the flour, King Arthur or Gold Medal are my go-tos, but any all-purpose works.

No eggnog? Heavy cream plus a splash of rum extract gets you close (not the same, but still good). Substitute cake flour for all-purpose at 1:1 ratio for a finer crumb. The nutmeg can be swapped with ground cinnamon or allspice if that’s what’s in your pantry. For the glaze, vanilla or rum extract in the powdered sugar takes it up a notch.

This keeps beautifully—tastes even better the next day. Wrap it tight in plastic wrap and it’ll stay fresh for 5 days at room temperature. Freezes like a dream for 3 months (slice before freezing for easy serving).

Step-by-Step Instructions for Eggnog Pound Cake

This method ensures a moist, spiced cake with that signature holiday flavor everyone loves.

Step 1: Cream Butter and Sugar to Perfection

In a large bowl, beat the 1.5 cups Unsalted Butter with the 2.5 cups Granulated Sugar on medium speed for 4-5 minutes. You want the mixture to turn pale yellow and fluffy—this is when it’s properly aerated.

I always scrape the bowl halfway through to make sure every bit of butter gets incorporated. This creaming step is what gives your cake that tender crumb. If your butter isn’t soft enough, it won’t cream properly, so make sure it’s at room temperature before starting.

Step 2: Add Eggs and Flavorings Gradually

Add the 6 whole Large Eggs one at a time, mixing on low speed for 30 seconds after each addition. Then stir in the 2 tsp Vanilla Extract and 1 cup Eggnog. The eggnog adds richness and that festive flavor we’re after.

Here’s the thing—if you add all the eggs at once, the mixture might curdle. Taking it slow ensures a smooth, emulsified batter. The batter will look slightly thick at this stage, which is exactly what we want.

Step 3: Combine Dry Ingredients and Alternate with Wet

In a separate bowl, whisk together the 3 cups All-Purpose Flour, 1 tsp Baking Powder, 1 tsp Ground Nutmeg, and 0.5 tsp Salt. I like to sift the flour first for an extra-light texture, but whisking works too if you’re short on time.

Add the dry ingredients to the butter mixture in three additions, alternating with the eggnog mixture (you already added the eggnog, so just focus on the dry ingredients now). Begin and end with the flour mixture, mixing just until combined after each addition. Overmixing develops gluten, which makes cakes tough.

Step 4: Bake Until Golden and Fragrant

Pour the batter into a greased and floured 10-12 cup Bundt pan and smooth the top with a spatula. Bake at 325°F for 1 hour 15 minutes to 1 hour 30 minutes, or until a wooden pick inserted near the center comes out clean.

You’ll know it’s ready when the top is deep golden brown and the cake starts to pull away from the sides of the pan. If the top browns too quickly, tent it loosely with foil. Every oven is different, so start checking at the 1 hour 15 minute mark.

Step 5: Cool and Dust with Powdered Sugar

Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. This resting time helps the cake set so it doesn’t break apart when you remove it from the pan.

Once cooled, dust the top generously with the 0.5 cup Powdered Sugar. The nutmeg in the cake pairs beautifully with the sweetness of the powdered sugar, giving you that perfect holiday bite in every slice. Serve at room temperature for the best texture.

Essential Equipment for This Recipe

Bundt Pan Essentials

A quality 10-12 cup Bundt pan is non-negotiable for this recipe. I swear by Nordic Ware—their non-stick coating releases cakes effortlessly every time. Avoid cheaper pans with thin walls that can cause uneven baking.

Mixing Tools

Use a stand mixer with paddle attachment for the creaming step. My KitchenAid handles the thick batter without straining. A sturdy rubber spatula helps scrape the bowl clean between additions.

Measuring Accuracy

Precision matters in pound cakes. I use OXO Good Grips measuring cups for dry ingredients and a glass Pyrex for liquids. The King Arthur sift-and-measure method ensures consistent flour volume.

Cooling Rack

A wire cooling rack allows air to circulate completely around the cake, preventing soggy bottoms. I like the Wilton Excelle model—it’s sturdy and has a non-slip base. Never skip cooling before dusting with sugar.

Optional Glaze Tools

For a glaze instead of dusting, use a whisk and small pouring pitcher. A fine-mesh sieve works for powdered sugar if you prefer the traditional look. 💫

Oven Thermometer

Oven temperatures can be inaccurate. A Taylor Precision oven thermometer ensures your 325°F bake is spot-on. I check mine every few months for consistency.

Frequently Asked Questions