Egg Nog Mini Pound Cakes

4 servings
55 min

I love pound cake. Mostly because it is so versatile, pound cake makes a great breakfast, brunch, or dessert. You can cook pound cakes in loaf tins, bundt, or cake pans. This eggnog pound cake is the perfect holiday flavor, mostly because eggnog is only available around Christmas time! The eggnog flavor comes through but isn’t overpowering so even non-eggnog lovers could be pleased with this cake! I like to leave these egg nog pound cakes naked because I prefer to have them for breakfast, but if you wanted to ice this one, it would be great with a vanilla or cinnamon glaze.


I like to line my pans with parchment paper and spray with a little avocado oil so my cakes come out nice and easy.

These mini loafs also make great Holiday gifts! Make a few to bring over for Christmas morning or for dropping by a neighbors porch. They look really cute wrapped up in parchment or you can bake in tiny paper tins.

The inside of these cakes are so nice and soft. You can see the dense crumb like a pound cake should have, but these ones aren’t too heavy.

Recipe details
  • 4  servings
  • Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min
Show Nutrition Info
Hide Nutrition Info
Ingredients

  • 2½ sticks butter, softened
  • 2 c sugar
  • 3 eggs
  • 2¾ c flour
  • ¼ c cornstarch
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ tsp nutmeg
  • 1 c eggnog
  • 2 Tbs bourbon or rum
Instructions

Preheat oven to 350 degrees. Grease loaf pans and line with parchment paper.
Combine flour, cornstarch, baking powder, and salt in a mixing bowl. Set aside.
Cream butter and sugar in a mixing bowl until light and fluffy.
Add eggs to butter and sugar and mix for 2-3 more minutes.
Add ⅓ of the dry ingredients and then follow with ⅓ of the egg nog and all of the bourbon(if using). Then alternate the dry ingredients and then egg nog for two more additions. Mix until no flour remains.
Fill the loaf pans about ⅔ full and bake for 35-45 minutes until a toothpick comes out clean.
Let cool in tins for about 10 minutes and then transfer to a cooling rack.
Emily @ Don't Feta 'Bout It
Want more details about this and other recipes? Check out more here!
Go
Comments
Next