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A golden eggnog pound cake in a Bundt shape drizzled with white eggnog glaze and dusted with freshly grated nutmeg on a cake stand

Eggnog Pound Cake with Nutmeg Glaze

A buttery, fine-crumbed Bundt pound cake flavored with eggnog and fresh nutmeg, finished with a creamy eggnog glaze.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling and glaze setting 2 hours 20 minutes
Total Time 3 hours 50 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

Cake
  • 3 cups all-purpose flour spooned and leveled (375 g)
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine salt
  • 1 1/4 teaspoons freshly grated nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 1/4 cups unsalted butter softened (284 g)
  • 2 1/2 cups granulated sugar (500 g)
  • 5 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon rum extract optional
  • 1 cup full-fat eggnog pasteurized or cooked homemade, room temperature (240 ml)
Eggnog glaze
  • 1 1/2 cups powdered sugar (180 g)
  • 3 tablespoons eggnog plus more as needed
  • 1 pinch freshly grated nutmeg plus more for garnish

Method
 

Cake
  1. Heat the oven to 325°F (165°C). Thoroughly grease and flour a 12-cup Bundt pan.
  2. Whisk the flour, baking powder, salt, nutmeg and cinnamon.
  3. Beat the butter for 1 minute, add the sugar and beat for 5 minutes until pale and fluffy.
  4. Beat in the eggs one at a time on medium-low, then the vanilla and rum extract.
  5. On low, add the flour mixture in three parts alternating with the eggnog in two parts, beginning and ending with flour. Mix just until smooth.
  6. Spread in the pan, tap to release air and bake 65 to 75 minutes, until a skewer comes out clean and the center reads 205 to 210°F (96 to 99°C). Tent with foil if browning quickly.
  7. Cool in the pan for 15 minutes, invert onto a rack and cool completely, about 2 hours.
Glaze
  1. Whisk the powdered sugar, eggnog and nutmeg until thick but pourable. Spoon over the cooled cake, dust with nutmeg and let set for 20 minutes.

Notes

Eggnog: Use pasteurized store-bought eggnog or a cooked homemade eggnog heated to 160°F (71°C).
Storage: Glazed cake keeps 1 day covered at room temperature, then up to 5 days refrigerated. Freeze unglazed up to 3 months.
Nutrition is an estimate per slice.