Celebrate the Christmas holiday with Eggnog Pound Cake Flavored with rich eggnog and warm cinnamon and nutmeg, there’s just something special about homemade pound cake. And this one is an outstanding addition to any holiday celebration!
Ingredients
- 2 sticks Unsalted Butter (room temperature)
- 1/3 cup Vegetable Shortening (solid form)
- 5 Large Eggs (room temperature)
- 3 cups Sugar
- 3 cups Flour (sifted)
- 1 cup Eggnog
- 1/4 teaspoon Nutmeg
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla
- 2 cups Confectioners Sugar
- 4 tablespoons Eggnog
Directions
- Heat oven to 325 degrees. Prepare a tube pan by coating with cooking spray and dusting with flour.
- Using a stand or hand mixer, cream butter and shortening together. Mix in sugar and whip until light and fluffy. Add in eggs, one at a time, blending thoroughly. Continue to mix while adding in nutmeg, cinnamon and vanilla. With the beater running, add flour and eggnog, alternating into sugar mixture, starting and stopping with flour.
- Scrape down the sides of the bowl, then pour the batter into the prepared pan and bake for approximately 1 hour and 15 minutes. Test for doneness by inserting a toothpick that should come out clean when cooked completely.
- Place the cake on a wire rack to cool for 20 minutes, then remove from pan.
- While the cake is cooling, make the glaze. In a small bowl, whisk together confectioners sugar and eggnog until smooth.
- Drizzle over cooled cake.
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