Spiced eggnog pound cake Recipe

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Give your Christmas spread a real American feel by making this traditional pound cake. Cinnamon, nutmeg and eggnog give this bake from the States the perfect festive flavour


  • 1 cup butter, softened
  • 3 cups granulated sugar
  • 6 large eggs
  • 3 cups sifted self-raising flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup eggnog (available from larger supermarkets
  • 2 tsp vanilla extract
  • 2 tbsp brandy (optional)
  • 1 tsp ground cinnamon
  • 3/4 tsp freshly grated nutmeg
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cloves
  • Icing sugar to dust
  • For the glaze
  • 1 cup sifted icing sugar
  • 2 tbsp plus 1 tsp whipping cream


  • Generously grease and flour a 12-cup Bundt pan and set aside.

  • Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add granulated sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.

  • Combine flour, baking powder, and salt. Add to butter mixture alternately with 1 cup eggnog, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla and, if desired, brandy.

  • Pour half of batter into prepared pan. Stir cinnamon and next 3 ingredients into remaining batter. Spoon spice batter over plain batter. Swirl batters together, using a knife.

  • Bake at 180°C/350°F/Gas Mark 4 for 50 to 55 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan and cool on wire rack.

  • Place cake on a cake plate and dust with icing sugar.

  • Combine 1 cup icing sugar and whipping cream, stirring until smooth. Drizzle glaze over cake.

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Top Tip

To convert these US measurements into UK ones check out <a href="http://www.goodtoknow.co.uk/recipes/531168/cooking-measurements-converter">this handy guide</a>