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

This holiday pound cake captures the rich, creamy essence of eggnog in every moist slice. Southern Living inspired this version, blending traditional pound cake density with warm spices that define the season.

The secret lies in using store-bought eggnog for maximum flavor without the effort. A touch of nutmeg and cinnamon enhances the custard-like base, creating a dessert that tastes like Christmas in cake form.

Baked to a golden finish, this cake stays tender for days. The spices bloom during baking, filling your kitchen with an aroma that announces the holidays have arrived.

Serve it plain, dusted with powdered sugar, or with a drizzle of caramel for an extra-indulgent treat. This recipe delivers holiday warmth in every bite.

Ingredients for Eggnog Pound Cake Recipe Southern Living

Rich eggnog and warm spices transform classic pound cake into a holiday showstopper.

The eggnog is the star here. Southern Living’s test kitchen swears by full-fat store-bought for the creamiest texture—skip the low-fat versions. Look for brands with real cream and egg yolks in the ingredients. The butter needs to be room temperature (soft enough to dent but not melted) for proper creaming. I use Land O’Lakes for consistency, but any premium brand works.

Need to swap eggnog? Homemade custard (heavy cream + eggs + sugar) mimics the richness. No nutmeg? Allspice at half the amount adds warmth. The flour must be all-purpose—cake flour won’t hold up. For extra depth, toast the spices in the oven for 5 minutes before adding. Freshly grated nutmeg beats pre-ground every time.

This cake stays moist for 5 days at room temperature in an airtight container. Freeze slices for up to 3 months—thaw overnight before serving. Dust with powdered sugar just before serving so it stays crisp.

Step-by-Step Instructions for Eggnog Pound Cake

Here’s the method. Straightforward, tested, works every time.

Step 1: Cream Butter and Sugars Until Light

In a large mixing bowl, beat the 1 cup Unsalted Butter with the 2 cups Granulated Sugar on medium speed until the mixture becomes light and fluffy. This should take about 3-4 minutes—you’ll notice the color lighten and the volume increase significantly.

This step is crucial for incorporating air, which gives the cake its tender crumb. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed. The butter should be fully softened but not melted for the best texture.

Step 2: Incorporate Eggs and Eggnog

Add the 4 whole Large Eggs, one at a time, mixing well after each addition. Once the eggs are fully incorporated, pour in the 1.5 cups Store-Bought Eggnog and the 2 tsp Vanilla Extract. Blend until the mixture is smooth and creamy.

The eggnog adds richness and a subtle holiday spice, so use full-fat for the best results. The batter will look slightly thin at this stage, but it will thicken once the dry ingredients are added.

Step 3: Combine Dry Ingredients with Wet

In a separate bowl, whisk together the 3 cups All-Purpose Flour, 1 tsp Baking Powder, 0.5 tsp Ground Nutmeg, 1 tsp Ground Cinnamon, and 0.5 tsp Salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined.

Be careful not to overmix—stop as soon as the last streaks of flour disappear. Overmixing can make the cake dense instead of light and fluffy. The batter will be thick but still pourable.

Step 4: Bake Until Golden and Fragrant

Pour the batter into a greased and floured 10-12 cup bundt pan or tube pan. Smooth the top with a spatula for even baking. Place in a preheated 325°F oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Check for doneness around the 60-minute mark. The cake is done when the top is golden brown and springs back lightly when touched. If the top browns too quickly, tent loosely with aluminum foil.

Step 5: Cool and Dust with Powdered Sugar

Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely. This prevents the cake from sticking and ensures it keeps its shape. Let it cool for at least 1 hour before serving.

Once cooled, dust with the 0.25 cup Powdered Sugar for a festive touch if desired. The cake tastes even better the next day as the flavors meld. Serve at room temperature for the best texture.

Wine and Beer Pairings for This Dish

Dessert Wine Pairings

A glass of Moscato d’Asti is my top pick—its light bubbles and honeyed stone fruit notes complement the eggnog’s creaminess. The 5% alcohol keeps it from overpowering the cake. Serve chilled at 45°F for best results.

Sweet Fortified Wines

For a richer pairing, try Pedro Ximénez sherry from Spain. Its raisin and caramel flavors echo the cake’s spices. A 2-ounce pour is perfect after dinner. I also love tawny port with its nutty complexity.

Coffee and Tea

A cup of strong coffee cuts through the richness beautifully. I recommend a dark roast like Peet’s Major Dickason’s Blend. For tea lovers, chai with extra cinnamon enhances the cake’s warm spices.

Earl Grey works surprisingly well too—the bergamot adds a citrus lift. 🍷

Beer Options

Belgians excel at dessert beers. Try St. Bernardus Abt 12—its dark fruit and caramel notes mirror the cake. A 12-ounce bottle is ideal for sharing. Avoid hoppy IPAs that clash with the sweetness.

Non-Alcoholic Choices

For a booze-free pairing, serve with spiced apple cider warmed with a cinnamon stick. The 1 cup serving size keeps it light. I also love vanilla chai latte for a cozy match. 💫

Frequently Asked Questions