Eggnog Cake

Eggnog Cake


"An eggnog flavored pound cake, wonderful for holiday gatherings."

Ingredients 1 h 25 m {{adjustedServings}} servings 281 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 388 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4 inch loaf pan. Sift together the flour, baking powder, salt, nutmeg, and ginger; set aside.
  2. In a large bowl, cream together sugar, butter, and shortening until light and fluffy. Blend in the eggs one at a time, then stir in the rum extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
  3. Bake in the preheated oven for 65 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Reviews 18

  1. 21 Ratings


3 Stars for potential. I concur with other reviewers who state that this is a DRY cake. If you are expecting a true pound cake this is NOT the recipe for you. Some enhancements I made that you might consider: using all butter instead of part shortening, part butter; using a good commercial egg nog to replace the milk (I used Old New England brand egg nog that has booze added; find at wine shops and liquor stores). Also NOTE--the recipe time is definitely wrong for a loaf pan of this size. At most you're looking at 50 min. baking time. All in all a recipe that could be spectacular with some tinkering........


After reading other reviewers' comments, I followed some advice and made the following alterations: I substituted eggnog (and I used 1 cup versus 3/4 cup), and vanilla extract. I added a cup of rum-soaked dried berries (blueberry, cherry, cranberry). I baked in a bundt pan rather than a loaf pan, and watched cooking times very carefully. The results were delicious -- this was a hit at the day-after-christmas-breakfast with my family. Thanks!


Like other reviewers suggested I used egg nog instead of milk and vanilla extract instead of rum. I also carefully watching the baking time and at around 50 minutes the tooth pick came out clean all over the cake so I took it out of the oven. However after the cake cooled it practically crumbled when I cut it, and yet there were still mini lumps of flour mixture inside the cake despite mixing thoroughly. I also didn't think it tasted much like egg nog even though I used it! Sorry, too bland and time consuming for a not-so-great result.