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: onehundreddollarsamonth.com. 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
– 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)
Glaze
– 3/4 cup powdered sugar
– 2 tablespoons bourbon
– 2 tablespoons water
Directions
- Preheat oven to 350 degrees F. Heavily grease and flour a Bundt pan or two loaf pans.
- In a medium bowl, mix together the flours, baking powder, salt, nutmeg, allspice, and cinnamon.
- 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.
- Pour into greased pan(s) and bake for 45-60 minutes.
- 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.
- 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.
