Eggnog Infused Pound Cake

A mellow eggnog infused pound cake. This recipe makes a savoury and festive dessert for the holidays !

  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ tsp nutmeg
  • 1 cup Natrel Butter, room temperature
  • 2 cups sugar
  • 4 eggs
  • 1 tsp vanilla
  • 1 ¼ cup Farmers Eggnog
  • For the glaze
  • 1 cup powdered sugar
  • 1-2 Tbsp Farmers Eggnog
  1. Sift together flour, baking powder, salt and nutmeg, set aside.
  2. In a mixer, cream Natrel Butter until smooth, slowly add in sugar until all combined. Beat mixture on medium speed until light and creamy, and the colour pales.
  3. Add in eggs, one at a time, beating well after each addition. Add in vanilla.
  4. Alternating the flour mixture and Farmers Eggnog, starting and ending with the flour, add in both. Mix until smooth.
  5. Spoon batter into two greased and floured 9 inch (23 cm) loaf pans or a bundt pan. Bake in a preheated 350°F (175°C) oven for 50-55 minutes, until toothpick inserted in centre comes out clean. Let cake rest in pan for 20 minutes before turning out onto rack to cool completely.
  6. For the glaze, whisk together Farmers Eggnog and powdered sugar, adding more Eggnog until desired consistency. Spoon over cooled cake. Let glaze set up for a few hours before serving or storing.