Eggnog Pound Cake

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.

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



  • 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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  • 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.


  • 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.

  • 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.


  • 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


    • Elise Bauer

      Hi Miguel, I’m so glad you liked the cake, Merry Christmas and Happy New Year to you too!

  • Dianne

    This is the most amazing cake. I made it for a family Christmas and everyone loved it. I took some of the cake to a card group and there were many requests for the recipe. This is definitely a keeper.

  • Tammy

    Made this delicious cake today. The glaze is so yummy on its own. This recipe will definitely be added to my cookbook that my husband promises to save if there’s a fire.

  • Phyllis K Wendelboe

    Made this today and it was light with wonderful flavors. Made 4 mini-loafs so we could try it and give it along with our cookies to the neighbors. We will serve the standard loaf on Christmas Eve dinner with our holiday cookies and Danish rice pudding. When we serve the pudding, who ever finds the whole almond gets a gift and has to bring an ‘almond gift’ the following year.

    This recipe is a keeper. Thanks.

    • Elise Bauer

      Hi Phyllis, I’m so glad you liked it! Love the almond idea. Less likely to break a tooth than if using a porcelain charm that can be typical with epiphany cakes.

      • Phyllis K Wendelboe

        When we celebrate St. Basil’s (Jan 1) with Vasilopita we have to be careful with the coinage in the cake! Oh so many opportunities to break teeth!

  • Sara

    Hi, I adore this recipe. I was just wondering if you could you possibly use vegan substitutes? Like vegan butter? I am definitely making this, this Christmas for my family. Thanks for the awesome recipe, and I’ll definitely look at the other recipes.

    • Elise Bauer

      Hi Sara, well you’ve stumped me. If you can come up with a way to make this using vegan substitutes for the butter, eggnog, and eggs, and it’s something that still tastes fabulous, please let us know.

  • Arcey

    What about using fresh cranberries instead of dried? Do you know how the measurement would change for dried vs. fresh? Thanks.

    • Elise Bauer

      Hi Arcey, you could use a cup of fresh cranberries. I would recommend chopping them up, either by hand or with a food processor.

      • Arcey

        Thanks Elise. I just noticed that this recipe is inspired by Flo Braker. I’m a big fan of hers, so that gives me an even better excuse to make it. :)

      • Anna

        Hi Elise, I’m going to make this cake on Christmas morning with fresh cranberries. Would I still add the 4 T of brandy to the cake, or would fresh cranberries add moisture?

        • Elise Bauer

          Hi Anna, I would still add about 1 Tbsp of brandy, but you don’t have to if you don’t want to.

  • Leanne

    This sounds wonderful. What should I do differently for high altitude baking? I’m in Denver. Thank you!

    Hi Leanne, great question. As I don’t do high altitude baking, I don’t know what to tell you. You might want to Google it for some ideas of the adjustments you’ll need to make. ~Elise