Photo: Jennifer Davick; Styling: Caroline Murphey Photo by: Photo: Jennifer Davick; Styling: Caroline Murphey

Eggnog Pound Cake

Make an easy holiday pound cake by starting with a box of pound cake mix and adding eggnog and ground nutmeg. Not only is it perfect for holiday entertaining, you can also  toast a few slices and top with jam or preserves for breakfast.

This recipe goes with Eggnog Cupcakes

Southern Living DECEMBER 2009

  • Yield: Makes 12 servings
  • Hands-on:15 Minutes
  • Total:2 Hours, 25 Minutes


  • 1 (16-oz.) package pound cake mix
  • 1 1/4 cups eggnog
  • 2 large eggs
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon vanilla extract


1. Preheat oven to 350°. Beat all ingredients together at low speed with an electric mixer until blended. Increase speed to medium, and beat 2 minutes. Pour into a lightly greased 9- x 5-inch loaf pan.

2. Bake at 350° for 1 hour to 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).


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Eggnog Pound Cake recipe