This high altitude eggnog pound cake is rich and buttery, spiced with nutmeg and cardamom, and dusted with sugar. This simple holiday cake makes a lovely dessert to serve for Christmas, whether served plain, frosted with buttercream, or drizzled with icing.
You might also like these recipe for chocolate eggnog sandwich cookies, cardamom eggnog layer cake, and eggnog coffee cake.
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Why You’ll Love This Recipe
Easy and Versatile. You can bake this eggnog bundt cake in a variety of bundt pans, serve it plain, with sugar, or with buttercream or icing.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Unsalted Butter.
- Light Brown Sugar and Granulated Sugar.
- Eggs.
- Vanilla Extract or Vanilla Bean Paste.
- All Purpose Flour.
- Spices. Salt, baking powder, nutmeg, cardamom.
- Eggnog.
- Sour Cream.
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Thoroughly spray a 12-cup bundt pan with non-stick baking spray.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, brown sugar and granulated sugar on medium speed for 10 minutes, scraping the bowl occasionally.
- Beat in the eggs, one at a time, beating each for 10 seconds before adding the next. Scrape the bowl down, add the vanilla, and beat for 10 more seconds.
- In a separate bowl, sift together the flour, salt, baking powder, nutmeg and cardamom.
- With the mixer on low, add the flour mixture in three additions, alternating with the eggnog and sour cream, starting and ending with the flour. Use a spatula to scrape the bowl well and incorporate any stray bits of flour.
- Spread the batter into the prepared pan, and bake for about 55-60 minutes, until golden brown, and a toothpick or cake tester inserted into the cake comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert the cake onto a cooling rack.
- Cool for at least one hour before cutting and serving. Dust with granulated sugar or powdered sugar for a simple finish.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Leftover cake should be stored in an airtight container for up to 3 days, or frozen for up to 3-6 months.
My personal favorite eggnog is currently Sprouts Organic Eggnog, for the best combination of flavor, texture and high quality ingredients.
You Might Also Like
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High Altitude Eggnog Pound Cake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Paddle Attachment
Ingredients
- 1 cup unsalted butter, softened to room temperature
- ½ cup light brown sugar, lightly packed
- 1 ¼ cups granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla bean paste, or vanilla extract
- 3 cups all-purpose flour, fluffed, spooned and leveled
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 ¾ tsp baking powder
- 1 tsp freshly grated nutmeg
- ½ tsp ground cardamom
- 1 â…“ cups eggnog, room temperature
- â…” cup full-fat sour cream
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Thoroughly spray a 12-cup bundt pan with non-stick baking spray.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, brown sugar and granulated sugar on medium speed for 10 minutes, scraping the bowl occasionally.
- Beat in the eggs, one at a time, beating each for 10 seconds before adding the next. Scrape the bowl down, add the vanilla, and beat for 10 more seconds.
- In a separate bowl, sift together the flour, salt, baking powder, nutmeg and cardamom.
- With the mixer on low, add the flour mixture in three additions, alternating with the eggnog and sour cream, starting and ending with the flour. Use a spatula to scrape the bowl well and incorporate any stray bits of flour.
- Spread the batter into the prepared pan, and bake for about 55-60 minutes, until golden brown, and a toothpick or cake tester inserted into the cake comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert the cake onto a cooling rack.
- Cool for at least one hour before cutting and serving. Dust with granulated sugar or powdered sugar for a simple finish.
Notes
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