So I know we talked about baking with eggnog, and you may or may not have believed me then but trust me when I say when you bake with eggnog it takes on a whole new flavor profile. If you like eggnog like me, at the end of the holiday season you probably have some extra hanging around the refrigerator and this is a great way to use it up. The flavor of the eggnog is light, and is nicely complimented by the vanilla bean. The only downside, man is this cake addictive! It’s dense and rich with a crisp sweet crust, everything you want a good pound cake to be. You could frost it if you would like, but I prefer it how it is. Enjoy!


Eggnog Vanilla Bean Pound Cake   (Print Me)

3 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 sticks (16 tbsp) unsalted butter, room temperature
2 cups granulated sugar
1 vanilla bean pod, split and seeded
3 large eggs, room temperature
1 cup eggnog
1 tsp vanilla extract (plus 1 tsp rum extract, optional)

Preheat your oven to 350°.  Butter and flour a 10-inch Bundt pan and set aside. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg then set aside.

In a large bowl with an electric mixer, or in the bowl of sa tand mixer fitted with the paddle attachment, beat butter, sugar, and vanilla bean seeds at medium speed until the mixture is light and fluffy (about 2-3 minutes).  Beat in the eggs one at a time, scraping down the bowl after each addition.

In a small bowl or a glass measuring cup, stir together the eggnog and vanilla extract (and rum extract, if using). Mixing at low speed, alternate adding the dry ingredients and eggnog mixture to the butter, beginning and ending with the dry ingredients.  Mix in each until they are just incorporated (about 10 seconds each) do not over mix.

Spoon the batter into the prepared Bundt pan, tap it on the counter a few times to get rid of any air bubbles, then level off the top with a spatula.  Bake for 45-50 minutes, or until a toothpick or sharp knife shows only a few crumbs when testing for doneness.  Cool for 10 minutes in the pan on a wire rack before inverting the cake onto the rack to cool completely before serving.  Well-wrapped, the cake will last for 3-4 days at room temperature.

Source: Smells Like Home

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