ISO: Egg nog cake recipe (from scratch)

I have some egg nog that I need to use up and am looking for a good egg nog cake/pound cake recipe from SCRATCH. The only recipes that I’ve been able to find all use a yellow cake mix; want to make it from scratch. So if you have one, can you please share! :wink:

Merci buckets! :smiley:

Eggnog Pound Cake

* 1/4 cup dried blueberries
* 1/4 cup chopped dried cherries
* 1/4 cup dried cranberries
* 2 tablespoons brandy
* 3 cups all-purpose flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/8 teaspoon freshly grated nutmeg
* 1 cup unsalted butter, softened
* 2 cups white sugar
* 3 eggs
* 1 teaspoon vanilla extract
* 1 cup eggnog
* 2 tablespoons brandy
* 2 tablespoons water
* 3/4 cup white sugar


  1. In a small bowl, combine dried blueberries, dried cherries, dried cranberries, and 2 tablespoons brandy. Soak for 15 minutes.
  2. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan or Bundt pan. Sift together the flour, baking powder, salt, and nutmeg; set aside.
  3. In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the eggnog, mixing just until incorporated. Fold in soaked fruit mixture. Spread batter into prepared pan.
  4. Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack.
  5. In a small bowl, mix together brandy, water, and 3/4 cup sugar. With pastry brush, brush entire surface of cake with glaze. Cool completely before serving.

Eggnog Pound Cake

*  cup granulated sugar
* 1/2 cup butter, softened
* 2 tablespoons rum
* 1 teaspoon rum extract
* 1 teaspoon vanilla
* 5 egg yolks
* 1 3/4 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon ground nutmeg
* 3/4 cup milk

Combine sugar, butter, rum, rum extract, vanilla and egg yolks in large mixing bowl; beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 4 to 5 minutes, scraping bowl occasionally.

With mixer on low speed, gradually beat in flour, baking powder, salt and nutmeg, alternating with milk. Pour batter into a greased and floured loaf pan. Bake at 350° for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove to wire rack to cool completely. May be stored, covered, for up to 2 days at room temperature, or freeze slices and thaw as needed.

***I have made this and omittred the rum and rum extract and increased the vanilla to 1 1/2 t.

Holiday Eggnog Cake

* 2 cups sifted cake flour
* 2 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1 teaspoon ground nutmeg
* 1 1/3 cups brown sugar, firmly packed
* 1/2 cup shortening
* 2 eggs plus milk to make 3/4 cup
* 2/3 cup milk
* 1 teaspoon vanilla

In a bowl, combine flour, baking powder, salt, nutmeg, and brown sugar. Put eggs in a measuring cup with enough milk to make 3/4 cup; beat into dry ingredients with the shortening until smooth. Beat in remaining 2/3 cup milk and vanilla.

Pour batter into 3 greased and floured 8-inch baking pans. Bake in preheated 350° oven for about 20 to 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for about 5 minutes; remove to racks to cool completely. Frost with your favorite frosting with rum or vanilla flavoring, and decorate top with candied red and green cherries, if desired.

Eggnog Pound Cake

1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 eggs
3 cups flour
1 cup dairy eggnog
1 cup flaked coconut
1 teaspoon lemon extract
1 teaspoon vanilla extract
1/2 teaspoon coconut extract

Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. : Add flour to creamed mixture alternately with eggnog, beginning and ending with flour. Mix just until blended after each addition. Stir in coconut and flavorings.

Pour batter into a greased and floured 10-inch tube pan. Bake at 325ºF for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely on a wire rack.

*** I have made this pound cake and totally omitted the coconut extract and it was very good.