Eggnog pound cake deserves a spot on your holiday baking list! It has the old fashioned, from scratch flavor that tastes like it came from grandma’s kitchen. It comes together with about 15 minutes of prep time. No fancy techniques, no special equipment beyond a loaf pan and a mixer. With a soft crumb, a hint of rum and real eggnog baked right in. If you buy eggnog and then wonder what to do with the leftovers, this cake is your answer!
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I have been baking cakes for decades and this one checks all the boxes. It’s simple to make. It’s moist, warmly spiced with nutmeg, and topped with a soft rum eggnog icing that sets up beautifully.
I polled my instagram community about what pan a pound cake should be baked in. The answer was overwhelmingly a loaf pan. So that is exactly what we are doing here. The loaf shape gives you those thick slices that feel nostalgic and special.
If you love citrus forward holiday bakes, my orange cranberry cake is another crowd favorite this time of year. But if eggnog has your heart right now, this cake is about to become part of your new December tradition. And you should make my eggnog sugar cookies too!
♥️ why make this Christmas loaf cake?
The holidays call for something special, and this cake delivers without asking too much of you. Here's why it works so well:
- Moist and tender crumb from sour cream and real eggnog.
- Old fashioned, from scratch flavor with warm nutmeg and rum.
- Simple loaf pan cake; no bundt, no layers, no fuss.
- The rum eggnog icing is simple to make and adds flavor.
- Slices beautifully for gifting, holiday gathering or a random Tuesday night.
🍰 ingredient notes
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
Eggnog ~ use your favorite store bought or homemade eggnog. It goes into both the cake batter and the icing, so make sure you have enough on hand. Room temperature eggnog mixes in more smoothly, so pull it out of the fridge when you set out your butter and eggs. For the best results, I recommend a full fat version.
Sour cream ~ this is what keeps the crumb so soft and moist. Use full fat sour cream for the best results and bring it to room temperature before baking.
Rum extract ~ this is what gives the cake a holiday flavor without using actual rum in the cake batter. For the icing, you can use real rum or rum extract, both work great. I've noted the substitution amounts in the recipe card.
Canola oil ~ just two tablespoons, but they make a real difference in moisture. Vegetable oil works just as well if that's what you have.
Nutmeg ~ a little goes a long way! Half a teaspoon gives you that classic eggnog spice without being overpowering. Fresh grated nutmeg will have the most flavor, but ground also works perfectly here.
If you love an easy loaf cake, my chocolate chip loaf cake uses a similar method and is just as satisfying to slice into.
🥣 how to make in photos
Preheat the oven to 350°F and line a 9x5 inch loaf pan with parchment paper and set aside.
In a stand mixer with the paddle attachment or with a handheld mixer, beat together the butter, and kosher salt. Then add the granulated sugar and beat until creamy.
With the mixer on low, slowly drizzle in the oil. Once combined increase the speed to medium high and beat until light and fluffy.
Add the eggs one at a time, mixing until incorporated. The mixture may look a little curdled at this point, but don't let it bother you.
Then add the sour cream, vanilla, and rum extract, and mix until fully combined.
Sprinkle the baking powder and nutmeg over the wet ingredients, then add the flour and mix on the lowest setting. As the flour incorporates, slowly pour in the eggnog mixing on low until just combined. Use a spatula to finish mixing.
Spread the batter in the prepared loaf pan. Lightly drop the pan on the counter a time or two to remove any air bubbles.
Place in the preheated oven and bake. Allow the cake to cool in the pan on a wire rack for 1 hour. Then use the parchment paper to remove the cake from the pan and add the eggnog rum icing.
Combine the confectioners' sugar with the melted butter, vanilla extract, rum, and eggnog in a medium bowl with a spoon.
Stir until it reaches a thick, smooth icing glaze. If the icing is too thick to spread, add another splash of eggnog or rum.
Spread the icing glaze over the top of the cake and allow to set.
💬 frequently asked questions
can I bake this in a bundt pan?
I did not test this recipe in a bundt pan, but I suspect you could double the recipe and bake it in a standard 12-cup bundt. You would need to increase the baking time and keep a close eye on it. Let me know if you try it!
can I leave out the rum or rum extract?
Yes! If you'd prefer no rum flavor, simply leave it out of both the cake and the icing. The cake will still be delicious with just the vanilla, eggnog, and nutmeg carrying the flavor.
what if my batter looks curdled?
Don't panic! This is really common when you're adding eggs to a butter based batter. Keep mixing, and once the flour and eggnog go in, everything will come together smoothly.
how do I know when the cake is done?
A cake tester or toothpick inserted in the center should come out with just a few moist crumbs, not wet batter, but not totally dry either. Start checking at the 40 minute mark since your oven runs differently from mine. I use an oven thermometer to make sure my temperature is accurate.
👩🏻🍳 tips for the best pound cake
Room temperature ingredients matter. The butter, eggs, sour cream, and eggnog should all be at room temperature before you start. Cold ingredients can cause the batter to be lumpy and may affect the texture of the finished cake. I usually set everything out 1-2 hours before baking.
Don't skip the oil. It's only two tablespoons, but it works with the butter to create a really moist crumb. You'll notice it!
Measure your flour correctly. If you're not using a kitchen scale, fluff the flour in the container, spoon it into your measuring cup, and level it off with a knife. Packed flour = dense cake.
Use parchment paper. Lining the pan with parchment makes lifting the cake out clean and easy. It's worth the extra 30 seconds. I have a YouTube tutorial that shows you three ways to line pans with parchment paper.
Let it cool in the pan. I know it's tempting to rush, but letting the cake cool for a full hour in the pan before removing it helps the crumb set up properly. Then you can add your icing and it will spread beautifully.
Don't over bake. A few moist crumbs on the tester is the goal. Over baked pound cake loses that soft, moist texture that makes it so good.
Looking for more cake recipes to add to your Christmas rotation? There are so many to love, including an eggnog cupcake recipe.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Eggnog Pound Cake with Rum Icing. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Eggnog Pound Cake with Rum Icing
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Ingredients
eggnog pound cake
- ¾ cup unsalted butter room temperature 170g
- ½ teaspoon kosher salt
- ¾ cup granulated sugar 150g
- 2 tablespoons canola oil* 30mL/28g
- 2 large eggs room temperature
- ¼ cup sour cream room temperature 60g
- 1 teaspoon pure vanilla bean paste or extract
- 1 teaspoon rum extract
- 1 ½ teaspoons baking powder 6g
- ½ teaspoon nutmeg
- 1 ¾ cups all-purpose flour 219g
- ½ cup eggnog room temperature 120mL
rum eggnog icing glaze
- 2 cups confectioners' sugar 240g
- 4 tablespoons unsalted butter melted 56g
- ½ teaspoon pure vanilla extract
- 1 tablespoon rum or ½ teaspoon rum extract
- 2 tablespoons eggnog 30mL
Instructions
for the eggnog pound cake
- Preheat the oven to 350°F and line a 9x5 inch loaf pan with parchment paper and set aside.
- In a stand mixer with the paddle attachment or with a handheld mixer, beat together the butter (¾ cup/170g) and kosher salt (½ teaspoon) for 30-60 seconds (speed 6 on KitchenAid). Then add the granulated sugar (¾ cup/150g) and start on low, gradually increasing to medium-high (speed 6 on KitchenAid mixer) once the butter and sugar combine. Beat until creamy, about 2-3 minutes. Scrape up and down the bowl.
- With the mixer on low (stir or speed 2), slowly drizzle in the oil (2 tablespoons/30mL/28g). Once combined increase the speed to medium high and beat until light and fluffy, about 1 minute. Then scrape up and down the bowl.
- Add the eggs (2 large) one at a time, mixing on medium (speed 4) until incorporated, about 15-30 seconds per egg. The mixture may look a little curdled at this point, but don't let it bother you. Stop and scrape the bowl.
- Then add the sour cream (¼ cup/60g), vanilla (1 teaspoon) and rum extract (1 teaspoon), and mix on medium until fully combined, about 30 seconds. Scrape the bowl.
- Sprinkle the baking powder (1 ½ teaspoons) and nutmeg (½ teaspoon) over the wet ingredients, then add the flour (1 ¾ cups/219g) and mix on the lowest setting. As the flour incorporates, slowly pour in the eggnog (½ cup/120mL) mixing on low until just combined. Use a spatula to finish mixing.
- Spread the batter in the prepared loaf pan. Lightly drop the pan on the counter a time or two to remove any air bubbles.
- Place in the preheated oven and bake for 40-50 minutes or until a cake tester comes out with just a few moist crumbs. Allow the cake to cool in the pan on a wire rack for 1 hour. Then use the parchment paper to remove the cake from the pan and add the eggnog icing.
for the rum eggnog icing
- Combine the confectioners' sugar (2 cups/240g) with the melted butter (4 tablespoons/56g), vanilla extract (½ teaspoon), rum (1 tablespoon/or rum extract ½ teaspoon) and eggnog (2 tablespoons) in a medium bowl with a spoon. Stir until it reaches a thick, smooth icing glaze. If the icing is too thick to spread, add another splash of eggnog or rum.
- Spread the icing over the top of the cake and allow to set.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
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