Eggnog Pound Cake


Crowd-pleasing holiday eggnog pound cake with eggnog, dried cranberries, brandy, nutmeg and orange zest.

Photography Credit: Elise Bauer

Have extra eggnog? (Is that even possible? It takes every ounce of self control I possess to not drink the entire quart if there is one in the fridge.)

If you do have some eggnog, here is a wonderful pound cake to make with it, a cake that celebrates all things eggnoggy (new word, just made it up). Like eggnog, it is well spiced with nutmeg, cinnamon, and allspice. It has flecks of sweetened dried cranberries and orange zest.

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Like eggnog, it can be made virgin (not alcohol), or spiked, with brandy or rum.

Eggnog Pound Cake

Recipe updated, first posted 2007

Eggnog Pound Cake Recipe

  • Prep time: 25 minutes
  • Cook time: 55 minutes
  • Glazing time: 10 minutes
  • Yield: Serves 16 to 20

Eggnog can be frozen if you don't have time to bake the cake and the eggnog is in danger of going sour.

To make the cake in a standard loaf pan, cut the ingredients in half (use 3 eggs), use a 5x9 or 4x8 loaf pan, and bake for about 50 minutes. It helps to line the loaf pan with buttered parchment paper. You'll only need about 1/3 of the glaze ingredients.



  • 3/4 cup sweetened dried cranberries, chopped
  • 1 Tbsp orange zest
  • 4 Tbsp brandy (can sub orange juice or water)
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1 cup (2 sticks) unsalted butter
  • 2 cups white granulated sugar
  • 5 large eggs, room temperature
  • 1 cup eggnog
  • 1 teaspoon vanilla extract
  • 2 to 4 Tbsp brandy for drizzling on the cake (optional)


  • 1 to 2 Tbsp orange juice
  • 1 Tbsp brandy or dark rum
  • 1 cup powdered sugar


1 Soak the cranberries. Soak dried chopped cranberries and orange zest in brandy in a small bowl for 15 minutes.

2 Preheat oven. Adjust rack to lower third of oven. Preheat the oven to 325°F. Generously butter the inside of a 9 to 10 inch bundt pan.

3 Mix dry ingredients. In a bowl, whisk together flour, baking powder, salt, nutmeg, cinnamon, and allspice.

4 Cream the butter and sugar. Using an electric mixer on medium speed, beat butter until creamy, 30-45 seconds. Add sugar and beat until light and fluffy, about 5 minutes. Scrape bowl with a rubber spatula occasionally as needed. Add eggs one at a time, beating 1 minute after each addition. Add the vanilla extract.

5 Add dry ingredients and eggnog to butter sugar mixture. Remove the mixing bowl from the mixer and use a rubber spatula to gently add the dry ingredients in 4 additions, alternating with eggnog (begin and end with dry ingredients). Gently fold in orange zest, dried cranberries and any remaining brandy.

6 Bake. Spoon the batter into the prepared bundt pan and spread evenly. Bake at 325°F 55-60 minutes, or until cake springs back when touched lightly in the center and pulls away from the sides of the pan. You can also use a bamboo skewer and insert into the thickest part of the cake. If it comes out clean, it's done.

7 Cool. Remove from oven and cool upright in the pan on a rack for 10 minutes. Invert cake onto a rack while the cake is still warm. Let cool completely.

8 Prepare glaze. Once the cake has completely cooled, prepare glaze by whisking together powdered sugar, orange juice, and brandy. (You can sub the brandy with more orange juice or water if you want.)

Make the glaze thick if you would like a thick, pronounced drizzle, or make it more thin if you want a glaze that is somewhat translucent.

9 Glaze cake. Place cake on serving platter. Poke a few holes in the top and drizzle with brandy if you want. Use a spoon to stream the glaze onto the cake in back and forth motions to create a striped pattern. Or, if the glaze is thin enough, you can use a pastry brush to brush on the glaze.

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Recipe inspired by one by Flo Braker.

Eggnog Pound Cake

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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21 Comments / Reviews

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Did you make it? Rate it!

  1. Melissa

    Can I use fresh cranberries

    Show Replies (1)
  2. Carol

    Made exactly as written, using two 9 x 5 loaf pans. Brushed cooled cakes with brandy and glazed. Looked beautiful and tasted great. Perfect size for gifting this holiday. I am not easy to please and these got my unqualified seal of approval.


  3. Amira

    Hi there,

    Thank you for the recipe which looks delish. I wonder if I thers is a homemade recipe for the eggnog as it is really hard to find it in the country I live in.

    Show Replies (1)
  4. Betty Hornsby

    This was a wonderful cake especially for the holidays. It was moist and had a haunting flavor. I did not have any brandy so I mascerated the cranberries in Grand Marnier. I also used some eggnog in the glaze. Everyone loved the cake and it kept well. Thanks for a great recipe that I will use again.


  5. Miguel

    I made this for Christmas dinner and it was a big success. I used Pennsylvania Dutch egg nog which is high in alcohol, and it worked out perfect. I did not make ANY changes. The recipe is flawless. Next time I would add more cranberries (like a full cup instead of 3/4) and perhaps doubling the glaze which is delicious. Thanks Elise (again and again….). Merry Christmas and Happy New Year to y’all


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