Spiced Eggnog Pound Cake with Eggnog Glaze: A Festive Holiday Showstopper

Eggnog isn’t just for sipping by the fire — it makes an incredible baking ingredient, too. This spiced eggnog pound cake takes everything you love about the creamy holiday drink — its warmth, sweetness, and hint of spice — and transforms it into a dense, velvety cake that’s perfect for celebrating the season. A rich eggnog glaze drizzled over the top adds just the right amount of festive flair, making this cake as beautiful as it is delicious.

Why You’ll Love This Eggnog Pound Cake

This cake delivers everything you crave in a holiday dessert. It has a moist, buttery crumb infused with cinnamon, vanilla, and the luxurious creaminess of eggnog. A splash of brandy or spiced rum deepens the flavor, giving it that classic holiday warmth.

The glaze is sweet, silky, and lightly spiced — the perfect finishing touch for this decadent loaf. Best of all, it tastes even better the next day as the flavors mingle and settle into the cake.

A Brief History of Eggnog in Baking

Eggnog originated in medieval Europe as a warm milk- and egg-based drink called “posset,” which was often spiked with brandy or rum.

By the 18th century, it made its way to America, where it became a holiday staple thanks to the abundance of eggs, dairy, and spirits. It didn’t take long for bakers to start experimenting, incorporating eggnog into custards, puddings, and cakes.

Today, eggnog desserts are beloved for their ability to capture holiday spirit in every bite — and this pound cake is one of the best examples.

Ingredient Breakdown and Flavor Roles

• Flour, baking soda, and salt: Provide the foundation and keep the crumb balanced.

• Butter: Adds richness and that signature pound cake texture.

• Sugar: Sweetens and helps create a golden crust.

• Eggs: Bind and add structure to the batter while keeping it moist.

• Vanilla extract: Deepens the warm holiday flavor.

• Cinnamon: Adds spice and complements the eggnog beautifully.

• Eggnog: The star ingredient, creating creaminess and subtle nutmeg-spiced sweetness.

• Brandy or spiced rum: Adds warmth and complexity.

• Glaze (powdered sugar, butter, cinnamon, eggnog): A sweet, drizzly topping that highlights the eggnog flavor even more.

Substitution and Variation Tips

• Replace brandy or rum with bourbon for a bolder flavor, or omit for a kid-friendly version.

• Swap cinnamon for pumpkin pie spice if you want a more complex spice profile.

• Dust with powdered sugar instead of glazing if you prefer a lighter finish.

• Stir in ½ cup chopped pecans or walnuts for added crunch.

• For extra decadence, drizzle with both eggnog glaze and melted white chocolate.

Time and Money-Saving Tips

• Buy store-brand eggnog — it works just as well as premium brands in baking.

• Make the glaze a day in advance, cover, and refrigerate; re-whisk before drizzling.

• Freeze the cake unfrosted, then glaze just before serving for holiday prep that saves time.

Storage and Make-Ahead Instructions

This pound cake stays fresh covered at room temperature for 3 days, or in the fridge for up to 6 days. For longer storage, wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight in the fridge and bring to room temperature before glazing.

Equipment You’ll Need

• 10-inch bundt pan

• Stand mixer or hand mixer

• Mixing bowls and whisk

• Rubber spatula

• Cooling rack

Serving and Pairing Suggestions

Serve slices of this cake with hot coffee, chai tea, or a glass of chilled eggnog for the ultimate holiday pairing. It also makes a beautiful centerpiece on a dessert table, especially when topped with sugared cranberries, candied pecans, or a dusting of cinnamon.