This Eggnog Butter Pecan Pound Cakes is the perfect holiday treat, combining the warm flavors of eggnog with the nutty crunch of pecans. Every bite is a delightful experience that evokes the cozy spirit of the season. Whether you’re celebrating with family or enjoying a quiet evening at home, this cake delivers a rich taste that feels like a warm embrace.
Imagine slicing into a buttery pound cake, infused with the essence of eggnog and dotted with crunchy pecans. The aroma that fills your kitchen as it bakes is simply irresistible. Not only is it delicious, but it’s also incredibly easy to whip up, making it a go-to recipe for both seasoned bakers and newcomers alike.
This recipe is all about indulgence with a twist; the addition of eggnog adds moisture and a hint of warmth, while the butter enhances the cake’s richness. Serve it plain or with a dusting of powdered sugar for an elegant touch.
Perfectly Moist Eggnog Butter Pecan Pound Cake Recipe
With a rich, buttery flavor and a tender crumb, this pound cake is elevated by the festive notes of eggnog and the delightful crunch of pecans. It’s both sweet and nutty, making it a memorable dessert that’s perfect for any holiday gathering or special occasion.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup eggnog
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chopped pecans, toasted
- Powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or loaf pan.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Eggnog: Beat in the eggs one at a time, then mix in the eggnog and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in Pecans: Gently fold in the toasted pecans.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack. Once cooled, dust with powdered sugar if desired, and serve.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Total Time: 1 hour 30 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 350kcal
- Fat: 20g
- Protein: 4g
- Carbohydrates: 40g
