Eggnog Pound Cake

This soft and moist Eggnog Pound Cake takes your favorite Christmas drink and turns it into a heavenly dessert! Complete with a smooth and creamy eggnog icing, this crave-worthy cake is sure to spread some holiday cheer.

One of the food-related things I look forward to most during the holidays is eggnog. I’m a huge fan of its richness, creaminess, and lightly spiced flavor.

But there’s only so much eggnog one person can drink. So I decided to turn it into a cake – and now I can eat it too!


2 tablespoons softened butter or 2 tablespoons margarine, to grease the pan

1/2 cup sliced almonds

1 (18 1/2 ounce) packages yellow cake mix

1/8 teaspoon ground nutmeg

2 eggs

1 1/2 cups purchased eggnog

4 tablespoons butter or 4 tablespoons margarine, melted

2 tablespoons rum or 1/4 teaspoon rum flavoring


Generously grease a 10-inch tube or bundt pan with the softened butter; press almonds on sides and bottom of pan; set aside.

In a large bowl, combine cake mix, nutmeg, eggs, eggnog, melted butter, and rum.

Using an electric mixer, beat until smooth and creamy (about 4 minutes at medium speed) or beat about 450 strokes with a wooden spoon; pour batter into prepared pan.

Bake in a 350° oven for 45 to 55 minutes or until a wooden pick inserted in the center comes out clean.

Let cool in pan for 10 minutes; then invert cake onto a rack to cool completely.

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