When it comes to holiday baking, few desserts capture the essence of the season as beautifully as an eggnog pound cake. The rich, buttery cake infused with warm notes of nutmeg, vanilla, and creamy eggnog is the perfect centerpiece for your holiday table. Topped with a sweet eggnog glaze that sets into a delicate drizzle, this cake is as visually stunning as it is delicious. Not only does it evoke the flavors of the holidays, but the warm aroma that fills your kitchen as it bakes will instantly put you in the festive spirit.
What makes this recipe even more magical is the nutcracker loaf pan design. This intricate, festive pan transforms a simple pound cake into a stunning work of art, featuring the iconic nutcracker figure—a timeless holiday symbol of joy and tradition. When you bake with a nutcracker mold, you don’t just serve a dessert; you serve a conversation piece. The design adds a touch of whimsy and elegance, making it perfect for gift-giving or as a show-stopping centerpiece for your holiday gatherings. Once the cake is baked and cooled, the mold reveals beautiful details that are accentuated by the eggnog glaze, which pools slightly in the grooves to highlight the nutcracker design.
Pairing the warm flavors of eggnog with the nostalgic charm of a nutcracker pan is a surefire way to bring holiday cheer to any gathering. Whether you’re enjoying a cozy family evening or hosting a festive party, this eggnog pound cake will quickly become a favorite. Plus, it’s easy to make, so you can whip it up in no time and still have plenty of moments to savor with loved ones. The combination of seasonal flavors and a decorative mold makes this cake a delightful blend of culinary and visual artistry, perfect for celebrating the most wonderful time of the year!
If you give this recipe a try, rate it down below and tag @colbytroy on Instagram so I can see your beautiful creations!
Ingredients
Glazed Eggnog Pound Cake
- 1 1/2 cups all-purpose flour
- 1 tsp salt
- 1/4 tsp ground nutmeg
- 1/2 cup butter softened
- 1 cup granulated sugar
- 2 large eggs
- 3/4 cups eggnog
- 1 tsp vanilla extract
Glaze
- 1 cup powdered sugar sifted
- 1/3 cup eggnog
Step By Step Instructions
Follow these step-by-step instructions, then scroll down to the recipe card for a full ingredients list and method
How to make Glazed Eggnog Pound Cake
Preheat your oven to 350℉ and prepare your loaf pan by spraying with a nonstick baking spray.
In a medium-sized bowl, combine the dry ingredients by whisking together 1 ½ cups of all-purpose flour, 1 teaspoon of salt, and ¼ teaspoon of ground nutmeg.
Using an electric hand mixer and a large bowl, cream together ½ cup of softened butter and 1 cup of granulated sugar on medium speed until the mixture becomes light and fluffy. Beat in 2 large eggs, one at a time, until fully incorporated.
Gradually add the dry ingredients to the wet mixture, blending until just combined. Then, mix in ¾ cup of eggnog and 1 teaspoon of vanilla extract to complete the batter. Pour the batter into the loaf pan, spreading it evenly.
Bake the cake for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few crumbs, not wet batter.
Once baked, take the cake out of the oven and let it cool in the pan on a wire rack for 5 to 10 minutes. Then carefully remove it from the pan and allow it to cool completely.
While the cake is cooling, prepare the eggnog glaze. In a small bowl, use an electric mixer to combine 2 cups of powdered sugar with 1/3 cup of eggnog until smooth.
Drizzle the glaze evenly over the cooled cake and use a silicone brush to get the glaze into all corners of the nutcrackers. Let it set for 10 minutes or until the glaze is no longer shiny and wet.
How to store your Glazed Eggnog Pound Cake
Room Temperature (Short-Term Storage):
If you plan to eat the cake within 2–3 days, you can store it at room temperature.
Place the cake in an airtight container or wrap it tightly with plastic wrap to prevent it from drying out.
Ensure the glaze has fully set before wrapping to avoid smearing or sticking.
Refrigerator (Extended Storage):
For longer storage (up to 5–7 days), refrigerate the cake.
Wrap it in plastic wrap or foil and place it in an airtight container to keep it from absorbing fridge odors.
Let the cake come to room temperature before serving to bring back its soft texture.
Freezer (For Long-Term Storage):
To freeze, skip glazing the cake or freeze it with the glaze fully set.
Wrap the cake tightly in plastic wrap, then in aluminum foil for extra protection.
Store it in the freezer for up to 3 months.
When ready to serve, thaw the cake in the refrigerator overnight, then let it come to room temperature. If not glazed before freezing, you can add the glaze after thawing.
Proper storage will ensure your eggnog pound cake stays moist and flavorful!
Tools & Supplies for making Glazed Eggnog Pound Cake
More Desserts to try:
Glazed Eggnog Pound Cake
Ingredients
Eggnog Pound Cake
- 1 1/2 cups all-purpose flour
- 1 tsp salt
- 1/4 tsp ground nutmeg
- 1/2 cup butter softened
- 1 cup granulated sugar
- 2 large eggs
- 3/4 cups eggnog
- 1 tsp vanilla extract
Eggnog Glaze
- 1 cup powdered sugar sifted
- 1/3 cup eggnog
Instructions
- Preheat your oven to 350℉ and prepare your loaf pan by spraying with a nonstick baking spray.
- In a medium-sized bowl, combine the dry ingredients by whisking together 1 ½ cups of all-purpose flour, 1 teaspoon of salt, and ¼ teaspoon of ground nutmeg.
- Using an electric hand mixer and a large bowl, cream together ½ cup of softened butter and 1 cup of granulated sugar on medium speed until the mixture becomes light and fluffy. Beat in 2 large eggs, one at a time, until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, blending until just combined. Then, mix in ¾ cup of eggnog and 1 teaspoon of vanilla extract to complete the batter. Pour the batter into the loaf pan, spreading it evenly.
- Bake the cake for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few crumbs, not wet batter.
- Once baked, take the cake out of the oven and let it cool in the pan on a wire rack for 5 to 10 minutes. Then carefully remove it from the pan and allow it to cool completely.
- While the cake is cooling, prepare the eggnog glaze. In a small bowl, use an electric mixer to combine 2 cups of powdered sugar with 1/3 cup of eggnog until smooth.
- Drizzle the glaze evenly over the cooled cake and use a silicone brush to get the glaze into all corners of the nutcrackers. Let it set for 10 minutes or until the glaze is no longer shiny and wet.
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