I have a confession to make……I don’t like to make Christmas cookies…..not even a little bit.  Please don’t hate me for that, but I really get no pleasure out of that kind baking.  Don’t get me wrong, I love Christmas and the planning and preparation, but Christmas cookies are just not where I want to put my efforts.

Having said that, I do enjoy baking at Christmas time, but cakes would be more up my alley, especially pound cake.  Pound cake is so delicious, it’s rich and moist and there are so many things that you can do to change up the flavor to make it fit the season.  Which is why I added eggnog and nutmeg to make this pound cake perfect for the Christmas season!

I divided the batter into two loaf pans so that I could have one cake now and freeze the other for later.  You could make one large cake in a bundt pan if you wanted, just add 15 minutes to the baking time.  Or, you could make several in mini loaf pans to give as gifts, just decrease the baking time by about 10 minutes.

Any way you decide to bake this cake, it will turn out delicious and your family and friends will love it!

Eggnog Pound Cake

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 3 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup eggnog
  • 2 tsp vanilla
  • 1/2 tsp ground nutmeg

Cream butter and sugar together until fluffy.

Add the eggs one at a time, beating each one in well.

Sift flour, baking powder and salt together.
Add flour mixture and eggnog alternately to butter mixture making sure to start and finish with the flour.
Mix in vanilla and nutmeg.
Divide batter between two loaf pans that have been greased and floured.
Place pans in a cold oven and set temperature to 325 degrees.
Bake for one hour without opening the door.
Remove from oven and cool in the pans for 15 minutes.  Remove cakes from pan and finish cooling on a rack.
 Remove cakes from pan and finish cooling on a rack.
Slice and serve!
ENJOY!
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The Country Cook
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