eggnog pound cake
Eggnog Pound Cake is a holiday-inspired dessert that wonderfully encapsulates the festive spirit of the season. This rich and moist cake combines the classic flavors of eggnog with a buttery pound cake base, creating a delightful treat that is perfect for gatherings and celebrations.
For the best results, watch Tammy make this delicious recipe.
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RECIPE
Ingredients
- EXTRA-LARGE 12 CUP BUNDT OR TUBE PAN REQUIRED
- 1 CUP SHORTENING
- 3/4 CUP SALTED BUTTER (ROOM TEMPERATURE)
- 3 CUPS GRANULATED SUGAR
- 9 RAW EGGS
- 1 CUP EGGNOG
- 2 TSP. BAKING POWDER
- 1 TSP. SALT
- 3 CUPS ALL-PURPOSE FLOUR OR CAKE FLOUR
- 2 TSP. VANILLA FLAVORING
- 1 TSP. ALMOND EXTRACT
- Preheat the oven to 350 degrees. Using an electric mixer and mixing bowl, blend the shortening and butter for 3 minutes. Next, add the sugar and mix until fluffy. Add the eggs one at a time, mixing well between each addition. Then, add the baking powder and salt, followed by 1 cup of flour and flavorings.
- Stir in the eggnog and then add the remaining flour. Mix at a medium-low speed for 2 minutes. Pour the batter into a well-greased and floured fluted Bundt pan. Bake at 350 degrees Fahrenheit for 40 minutes, then reduce the oven temperature to 325 degrees Fahrenheit and bake for an additional 30 minutes.
Important Tip: Fill the baking pan 3/4 full. Do not overfill. If you have extra batter cook it in a different baking pan.
OPTIONAL: When greasing the tube pan, grease the bottom well and sprinkle it with slivered almonds. When inverted out of the baking pan, this will make a pretty cake.
