Name: Eggnog Pound Cake Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoons baking powder; 1/4 teaspoon salt; 1/4 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/2 cup butter (room temperature); 1 cup white sugar; 2 large eggs; 1/2 teaspoon McCormick Pure Vanilla Extract; 1/2 teaspoon McCormick Rum Imitation Extract; 1/2 2 cup 1/2 + 2 tablespoons FULL FAT eggnog; 1 cup powdered sugar; 1/4 teaspoon McCormick Imitation Rum Extract; tablespoons 2-3 FULL FAT eggnog

How To Make Eggnog Pound Cake

Let the flavors of the holidays take this pound cake to the next level. It is tender, soft, and made even sweeter with a rum-flavored glaze.

Preparation: 15 minutes

Cooking: 1 hour

Total: 1 hour 15 minutes

Serves:

Ingredients

For Dry Ingredients:

1½cupsall purpose flour
1tspbaking powder
¼tspsalt
¼tspcinnamon
¼tspnutmeg

For Wet Ingredients:

½cupbutter,room temperature
1cupwhite sugar
2large eggs
½tspMcCormick Pure Vanilla Extract
½tspMcCormick Rum Imitation Extract
½cupfull fat eggnog,plus 2 tbsp

For Glaze:

1cuppowdered sugar
¼tspMcCormick Imitation Rum Extract
2tbspfull fat eggnog

Instructions

Preheat the oven to 350 degrees F.
In a large bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
In the bowl of a stand mixer, cream the room temperature butter until smooth. Add the sugar. Beat on medium speed until light and creamy.
Add in eggs, one at a time, beating well after each addition. Add in vanilla and rum extracts.
Alternating between the flour mixture and eggnog (starting and ending with the flour) add in both. Mix until smooth being careful to not over-beat the mixture (will result in a dense cake).
Spoon batter into a well greased and lightly floured 9-inch loaf pan.
Bake for 50 to 55 minutes, until a toothpick inserted in center, comes out clean
Let cake rest in pan for 15 minutes before turning out onto a cooling rack and then cool it completely.
For the glaze, whisk together the powdered sugar and rum extract, adding eggnog until desired consistency has been reached.
Spoon over cooled cake. Let glaze set up for a few minutes before cutting into the cake.
Serve and enjoy!