Introduction: Holiday Pound Cake

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Yummy, when you don't know what to do with eggnog before it goes bad, make a dessert. I’ve made this eggnog bread every Christmas! Turns out moist and tastes delicious

Step 1: Ingredients:

1 (16-oz.) package Betty Crocker Pound Cake Mix

1 1/4 cups eggnog

¼ cup Disaronno amaretto (opt), (I add amaretto to the measuring cup of eggnog, tasted it, and added till tasted just right for my taste buds)

2 large eggs

1 teaspoon freshly grated nutmeg

1/2 teaspoon vanilla extract

Step 2:

Preheat oven to 350°.

Step 3:

Lightly grease and flour 9 Inch x 5 inch Loaf Pan or 2 medium Loaf Pans, 8 1/2 x 4 1/2 x 2 1/2 inches. For recipe, for this recipe I used Williams Sonoma Goldtouch® Nonstick Loaf Pan, 1 Lb.(pictured).

Step 4:

Combine all of the ingredients into a large mixer mixing bowl.

Step 5:

With electricmixer on LOW blend ingredients, just to incorporate the evenly. Scrape bowl.

Step 6:

Then increase mixer speed to MEDIUM speed, and beat 2 minutes

Step 7:

Pour batter into the prepared loaf pan(s). With an offset leveler, smooth the top of the batter evenly.

Step 8:

Bake at 350° for 1 hour to 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean.

Step 9:

Cool bread(s) 10 minutes in the pan(s), then bread(s) turn out onto a wire cooling rack and cool completely.

Step 10: Glaze (optional)


2 tbsps. butter, very soft

1 ¼ cup confectioners’ sugar, sifted

2 tbsps. Eggnog, more as needed

½ tsp. vanilla

1/8 tsp. grated nutmeg

Step 11:

Add butter to a medium mixing bowl. If butter’s hard, placer in microwave to soften. Add powdered sugar, eggnog, vanilla, and nutmeg.

Step 12:

Mix ingredients fully until no lumps.

Allow to cool for 8-10 minutes so the glaze can thicken.

Step 13:

Spread or pour over cooled pound cake(s).

Step 14:

Allow the glaze to harden completely before cutting the breads.