Eggnog Cake

Eggnog Cake

18
WHATCITY 1

"An eggnog flavored pound cake, wonderful for holiday gatherings."
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Ingredients

1 h 25 m servings 281 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 388 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4 inch loaf pan. Sift together the flour, baking powder, salt, nutmeg, and ginger; set aside.
  2. In a large bowl, cream together sugar, butter, and shortening until light and fluffy. Blend in the eggs one at a time, then stir in the rum extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
  3. Bake in the preheated oven for 65 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Reviews

18
  1. 21 Ratings

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Most helpful positive review

After reading other reviewers' comments, I followed some advice and made the following alterations: I substituted eggnog (and I used 1 cup versus 3/4 cup), and vanilla extract. I added a cup of...

Most helpful critical review

3 Stars for potential. I concur with other reviewers who state that this is a DRY cake. If you are expecting a true pound cake this is NOT the recipe for you. Some enhancements I made that yo...

3 Stars for potential. I concur with other reviewers who state that this is a DRY cake. If you are expecting a true pound cake this is NOT the recipe for you. Some enhancements I made that yo...

After reading other reviewers' comments, I followed some advice and made the following alterations: I substituted eggnog (and I used 1 cup versus 3/4 cup), and vanilla extract. I added a cup of...

Like other reviewers suggested I used egg nog instead of milk and vanilla extract instead of rum. I also carefully watching the baking time and at around 50 minutes the tooth pick came out clean...

People that don't like eggnog love this cake. I took it to a cookout last night and it disappeared in minutes!!!

Just tried this recipe for Thanksgiving and it is super. I made it in mini-loaf pans and baked for 40 minutes to give to neighbors. Fantastic butter-rum flavor.

Good cake to go with tea.

A new holiday tradition for me! Yummy!

Good flavor, but not a true pound cake texture. My family thought it was to dry.

The flavor was excellent, but I was expecting true "pound cake". I should have known from the amount of butter that this has the texture of regular cake, not pound cake. It's good sliced and th...