Eggnog Pound Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich pound cake made with eggnog, rum, and warm spices like nutmeg, studded with currants. Dense and moist with festive holiday flavors, it's perfect for breakfast or as a simple dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- Scant 1/2 cup dried currants (I used raisins)
- 2 tablespoons dark rum or water
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg (preferably freshly grated)
- 8 ounces unsalted butter (at room temperature)
- 2 cups granulated sugar
- 3 large eggs (lightly beaten)
- 1 cup store-bought refrigerated (rather than canned eggnog)
- 1 teaspoon pure vanilla extract
- 3/4 cup granulated sugar
- 2 tablespoons dark rum
- 2 tablespoons water
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 61mg
- Total sugar
- 36g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 161mg
- Calcium
- 40mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 61MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.