While our parents were in town a couple of weeks ago, my fiance and I hosted an early Thanksgiving dinner, complete with traditional holiday drinks. One festive concoction we served was eggnog spiked with Koltiska, a liqueur made in Rob’s homestate of Wyoming. I’m not a huge fan of eggnog, so I used the rest of the carton to bake a seasonal pound cake. Because who doesn’t like cake?
This tasty treat just screams Christmas morning! It’s perfect to serve with a fresh cup of coffee or eggnog latte. Whether it’s for breakfast or dessert, it’s sure to be a hit with your family and friends this holiday season.
Eggnog Pound Cake
For the pound cake:
- 3 cups flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 tsp. nutmeg
- 1 cup butter room temperature
- 2 cups sugar
- 4 large eggs room temperature
- 1 tsp. vanilla extract
- 1 1/4 cups eggnog
For the glaze:
- 1 cup powdered sugar
- 2 Tbsp. eggnog
Preheat oven to 350F. Grease and flour a bundt pan or two 9-inch load pans. Set aside.
In a large bowl, whisk together flour, baking powder, salt and nutmeg. Set aside.
In the bowl of a standing mixer, beat butter on medium speed, until light and creamy. Slowly add sugar and continue mixing, until fully combined.
Add eggs, one at a time, mixing until combined after each addition. Mix in vanilla.
Alternately add flour mixture and eggnog, starting and ending with flour. Mix until smooth, using a rubber spatula to scrape the bowl to make sure it is mixed evenly.
Spoon batter into prepared pan and bake for 45-55 minutes, until inserted toothpick comes out clean. Let cool in pan for 20 minutes, then transfer to wire rack to cool completely.
To create the glaze, whisk together the eggnog and confectioner’s sugar. Continue to add eggnog until desired consistency has been reached. Spoon over cooled cake and let sit for at least an hour before serving.