Fact: eggnog and Christmas go hand-in-hand. But what you might not know is that eggnog, which is essentially milk enriched with eggs, sugar and other flavorings, is oh-so-easy to work into your holiday baked goods like bread pudding and pound cake.
Traditionally, pound cakes are made with only flour, butter, sugar and eggs, making them prime for customization (aka, adding eggnog). This recipe couldn’t be easier — or more Christmas-y.
Eggnog Pound Cake
Yield: serves 10
1. Preheat oven to 350 F. Lightly grease and flour a 9″ x 5″ loaf pan or grease the pan and line the bottom with a piece of parchment paper.
2. Sift the cake flour onto a sheet of parchment paper to remove any lumps. Set aside.
3. In a large bowl, cream together the butter and sugar until very fluffy. Beat in the eggs, one at a time, until they have all been incorporated. Beat the sugar mixture on high for about 1 minute, until it’s light and creamy looking. Blend in vanilla extract, nutmeg and salt.
4. Stir half of the flour into the sugar mixture, followed by the eggnog. Stir in the remaining flour and mix until no streaks of flour remain. Pour batter into prepared loaf pan.
5. Bake for 55-60 minutes, until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean. The cake will begin to pull slightly away from the sides of the pan when it is done.
Cool in the pan for 10 minutes, then run a knife around the edge and turn out the cake, transferring it to a wire rack to cool completely before slicing.
Can we make and keep in fridge for a week before eating? Thank you.