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Eggnog Pound Cake Recipe

This eggnog pound cake recipe is both dense and moist. The eggnog blends into this cake seamlessly and the glaze made from eggnog and dark rum adds the perfect sticky sweet finish.

Recipe courtesy Jennifer Farley of Savory Simple.

Servings: 24

Active time: 25 minutes

Total time:



  • 8 oz cake flour
  • 1 tsp fresh grated nutmeg
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 6 oz unsalted butter, room temperature
  • 8 oz granulated sugar
  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 1/2 tsp pure vanilla extract
  • 1/2 c classic eggnog, room temperature


  1. Preheat the oven to 325°F and place an oven rack in the center position. Grease a 9x5-inch loaf pan and line the bottom with parchment paper.
  2. Whisk the flour, nutmeg, cinnamon, and salt together and set aside.
  3. In a stand mixer with the paddle attachment, cream the butter and sugar together on high speed until light and fluffy, approximately 5 minutes. Scrape down the sides of the bowl and mix on high speed for another 30 seconds. Turn the mixer speed down to medium-low and add the room temperature eggs, one at a time, allowing them to incorporate completely before adding the next. Scrape down the sides of the bowl, add the vanilla and eggnog and then mix again until everything is just combined.
  4. On low speed, add the dry ingredients in 3 batches and mix until the batter is just combined.
  5. Pour the batter into the reserved loaf pan and smooth the top with a spatula.
  6. Bake for 70-75 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 5 minutes in the pan and then gently flip onto a cooling rack. Allow the cake to cool to room temperature.
  7. While the cake is cooling, prepare the glaze.


  1. Whisk together dark rum, eggnog, and confectioners’ sugar until smooth.
  2. Before serving, drizzle the glaze over the cake.

Nutrition Facts

Serving Size (1/24 of recipe)
Total Servings 24

Amount Per Serving:

Nutrition Category Amount
Calories 150
Calories from Fat 60
Total Fat 7g (11% DV)
Saturated Fat 4.5g (23% DV)
Trans Fat 0g
Cholesterol 40mg (13% DV)
Sodium 40mg (2% DV)
20g (7% DV)
Dietary Fiber 0g (0% DV)
Sugars 13g
Protein 2g
Vitamin A 4%
Vitamin C 0%
Calcium 0%
Iron 4%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.