Eggnog Pound Cake


What to do with leftover eggnog? Bake an eggnog pound cake with a bourbon glaze, of course! This holiday season, I bought some “light” eggnog that tasted pretty subpar to me, so I wondered what I should do with it instead of dumping it out. After searching my favorites on Pinterest, I found a great recipe from Mavis Butterfield. The original recipe can be found at: I added a few extras, like some cinnamon and a pinch of allspice to the cake, and I used bourbon instead of rum for the glaze. This was a big hit at the Christmas party that I brought it to.

Eggnog Pound Cake with Bourbon Glaze

  • Servings: 12+
  • Difficulty: easy
  • Print

– 2 cups AP flour
– 1 cup whole wheat flour
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 teaspoon nutmeg
– 1/4 teaspoon allspice
– 1/2 teaspoon cinnamon
– 8 ounces unsalted butter, softened at room temp
– 2 cups organic cane sugar or regular granulated sugar
– 3 eggs
– 1 cup eggnog (you can also use a soy-nog substitute)
– 1 teaspoon vanilla extract
– 2 tablespoons bourbon (I use Jack Daniel’s)

– 3/4 cup powdered sugar
– 2 tablespoons bourbon
– 2 tablespoons water


  1. Preheat oven to 350 degrees F. Heavily grease and flour a Bundt pan or two loaf pans.
  2. In a medium bowl, mix together the flours, baking powder, salt, nutmeg, allspice, and cinnamon.
  3. In a large bowl, whisk together the butter, sugar, eggs, eggnog, bourbon and vanilla until thoroughly mixed. One cup at a time, slowly add the flour mixture to the wet ingredients until everything is incorporated. The batter will be somewhat thick.
  4. Pour into greased pan(s) and bake for 45-60 minutes.
  5. While cake is baking, stir together sugar, bourbon and water; adding water one tablespoon at a time. The glaze should be thin enough to drizzle over cake, but not too runny. Adjust the glaze with more sugar or water as needed.
  6. Make sure cake is completely cooled before removing from pan. This will help with any sticking. Drizzle glaze over cake and let set for 15 minutes before serving.
King Arthur Unbleached All-Purpose Flour


%d bloggers like this: