Dessert

Creamy Eggnog Pound Cake

Turn the traditional holiday Eggnog beverage into a Creamy Eggnog Pound Cake. This dessert is drizzled with smooth eggnog icing. Mixed with eggnog, vanilla ice cream, sour cream and more, this pound cake is sure to spread some holiday cheer!

How to Make

INGREDIENTS

CAKE:

NON-STICK COOKING SPRAY

¾ CUP UNSALTED BUTTER, AT ROOM TEMPERATURE

3 CUPS GRANULATED SUGAR

6 LARGE EGGS, AT ROOM TEMPERATURE

3 CUPS ALL-PURPOSE FLOUR

¼ TSP BAKING SODA

¼ TSP SALT

¼ TSP GROUND NUTMEG

½ CUP SMITH’S FULL-FAT EGGNOG

½ CUP SMITH’S VANILLA ICE CREAM, MELTED

¼ CUP SMITH’S ALL-NATURAL SOUR CREAM

1 TSP VANILLA

DRIZZLE:

1 CUP POWDERED SUGAR

3 TBSP SMITH’S FULL-FAT EGGNOG

¼ TSP VANILLA EXTRACT

DIRECTIONS

HEAT OVEN TO 325 DEGREES.
SPRAY A FLUTED TUBE PAN OR LOAF PAN WITH COOKING SPRAY.
SET ASIDE.
IN A LARGE MIXING BOWL, BEAT BUTTER AND SUGAR ON MEDIUM SPEED UNTIL LIGHT AND FLUFFY.
BEAT IN EGGS ONE AT A TIME, BEATING WELL AFTER EACH ADDITION.
IN A MEDIUM BOWL, STIR TOGETHER FLOUR, SODA, SALT, AND NUTMEG.
IN A SEPARATE MEDIUM BOWL, WHISK TOGETHER EGGNOG, MELTED ICE CREAM, SOUR CREAM, AND VANILLA EXTRACT UNTIL EVENLY COMBINED.
WITH MIXER ON LOW, BEAT IN FLOUR MIXTURE ALTERNATELY WITH EGGNOG MIXTURE.
BEAT ON MEDIUM SPEED FOR ONE MINUTE, SCRAPING DOWN SIDE OF BOWL AS NEEDED.
POUR BATTER INTO THE PREPARED PAN.
BAKE FOR 70-80 MINUTES OR UNTIL A TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN.
COOL FOR 20 MINUTES.
INVERT ONTO A CAKE PLATE AND COOL COMPLETELY.
FOR DRIZZLE, IN A SMALL MIXING BOWL, BEAT POWDERED SUGAR, EGGNOG AND VANILLA EXTRACT ON LOW SPEED UNTIL SMOOTH.
DRIZZLE OVER COOLED CAKE.
TO SERVE, CUT INTO SLICES AS DESIRED. SERVES 12-16. (MAY ALSO BE BAKED IN TWO 9-INCH LOAF PANS. ADJUST BAKING TIME ACCORDINGLY.)

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