Gluten-Free Easy Eggnog Pound Cake
A festive pound cake infused with rich eggnog and warm nutmeg, topped with a sweet eggnog glaze. This simple recipe transforms a basic pound cake mix into a holiday-worthy dessert that captures all the creamy, spiced flavors of traditional eggnog. The tender crumb and glossy glaze make it perfect for holiday gatherings, winter celebrations, or anytime you want to bring seasonal cheer to your table. The recipe works equally well as mini loaves for gifting or a single large loaf for family sharing.
Ingredients
- 1 16 oz package pound cake mixhomemade pound cake batter1:1baking
use 2 cups flour, 1 cup butter, 1 cup sugar, 4 eggs as base
- 1 ¼ cups eggnogheavy cream + rum extract + nutmeg1:1flavoreggs-freeadds dairy
mix 1/4 tsp rum extract and pinch nutmeg per cup cream
Full guide → - 2 eggs
- ½ teaspoon nutmeg
- 1 teaspoon vanilla
- 2 cups powdered sugar
- ¼ teaspoon nutmeg, for glaze
- ¼ cup eggnog, for glazeheavy cream + rum extract + nutmeg1:1flavoreggs-freeadds dairy
mix 1/4 tsp rum extract and pinch nutmeg per cup cream
Full guide →
Instructions
- 1
Preheat oven to 350 degrees and grease and flour mini loaf pans or large loaf pan
- 2
Combine pound cake mix, eggnog, eggs, nutmeg, and vanilla in medium bowl
- 3
Beat with electric mixer until well blended
- 4
Pour batter into prepared pans
- 5
Bake for 40-50 minutes for mini loaves or about 1 hour for single loaf until wooden pick inserted near center comes out clean
- 6
Cool in pan on wire rack for 10 minutes
- 7
Turn out onto wire rack to cool completely
- 8
Combine powdered sugar and nutmeg in small bowl for glaze
- 9
Gradually add eggnog until glaze reaches desired consistency
- 10
Spread glaze over cooled loaves allowing it to run down sides
- 11
Let glaze set before slicing and serving
Tips
Use store-bought eggnog for convenience, or substitute with heavy cream mixed with rum extract and nutmeg for similar flavor.
Check doneness with a toothpick - it should come out clean or with just a few moist crumbs for perfect texture.
Allow glaze to set completely before wrapping for gifting to prevent smudging.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1-2 days ahead without glaze. Add glaze just before serving.
Serve at room temperature. Cut with serrated knife for clean slices.
Common Mistakes
Don't overbake or cake will be dry - check doneness with toothpick.
Let cake cool completely before glazing to prevent glaze from melting off.
Substitutions
mix 1/4 tsp rum extract and pinch nutmeg per cup cream
Full guide →use 2 cups flour, 1 cup butter, 1 cup sugar, 4 eggs as base
FAQ
Can I use fresh eggnog instead of store-bought?
Yes, fresh eggnog works perfectly. Just ensure it's thick enough - if too thin, reduce other liquids slightly.
How long will the glazed cake keep?
The glazed cake stays fresh for 3 days at room temperature or up to 1 week refrigerated in covered container.
Can I freeze this pound cake?
Yes, freeze unglazed cake wrapped tightly for up to 3 months. Thaw completely and add fresh glaze before serving.