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Celebrate the holidays with a slice of Eggnog Pound Cake and a mug of hot chocolate!
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Have you guys ever visited West Point? The United States Military Academy (located in West Point, NY) is a really awesome place to visit. The only way to get on campus is through a guided tour, but it’s well worth the time and money. West Point is only about 2 hours from where we live, and we wandered down there a couple of summers ago. I’d visited West Point way back when I was in college, but I had forgotten how impressive the place is. It’s like a fortress built into the Catskill Mountains of southern New York.
West Point is located right at a bend in the Hudson River. Back during the Revolutionary War (before West Point became the U.S. Military Academy), both the Americans and British knew that control of the Hudson was crucial for success. As the Hudson River narrows and makes a sharp turn right at West Point, the Americans chose this location as a strategic point to control traffic on the river. They built a 600-yard iron chain constructed of 2′ iron links that each weighed 115 pounds. That’s a gigantic chain! Each Spring from 1778-1782 (the river froze in the winter), the Army stretched this chain across the Hudson, thus allowing them to control boat traffic on the river.
Naturally, there are plenty of stories about military history at West Point. But there’s also a story about eggnog. Yup, eggnog. Back in 1826, a bunch of cadets smuggled whiskey onto campus for a Christmas party. Needless to say, the party got a bit out of control, and 20 cadets eventually faced trial for their involvement in the Eggnog Riot. Among the key figures in the Eggnog Riot were Robert E. Lee and Jefferson Davis, both of whom later became known for their roles in the Civil War. (Interestingly enough, Lee and Davis were on different sides of the Eggnog Riot.)
Ok, enough of the history lesson. I’m a history guy, so I really get into these stories. But I also love to bake. So let’s talk about baking, shall we? More specifically, let’s talk about Eggnog Pound Cake. I’m a huge fan of eggnog, and we always keep a container of nog in the fridge during the holidays. Well, this year I snuck a bit of International Delight Eggnog into this pound cake…and the result was magical! It’s a pound cake loaded with nutmeg, cinnamon and vanilla…and of course, eggnog, too. In other words, this cake is pretty much the epitome of the holidays! I did sneak a tiny bit of rum into the glaze, but that is totally optional.
In addition to eggnog, International Delight now makes Milk Hot Chocolate and Dark Hot Chocolate. We often keep a seasonal International Delight coffee creamer in the fridge for our morning coffee, but now we also have a container of eggnog and Dark Hot Chocolate. We served up slices of this Eggnog Pound Cake alongside mugs of dark hot chocolate. Delicious!
Milk hot chocolate or Dark hot chocolate?
Have you ever been to West Point?
Eggnog Pound Cake
Celebrate the holidays with a slice ofEggnog Pound Cakeand a mug of hot chocolate!
Print Pin Rate
Prep Time: 15 minutes minutes
Cook Time: 55 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 16 servings
Calories: 339kcal
Ingredients
For the Cake
- 3 cups all-purpose flour
- ½ Tbsp baking powder
- ½ tsp nutmeg
- ½ tsp cinnamon
- 1 cup unsalted butter, room temperature
- 2 cups sugar
- 4 large eggs
- 1 cup eggnog
- 1½ tsp vanilla extract
For the Glaze
- ¾ cup powdered sugar
- 2 Tbsp eggnog or 1 Tbsp eggnog and 1 Tbsp rum
Instructions
For the Cake
Grease and flour (2) 8”x5” bread pans. (Note: This cake can also be baked in a standard bundt pan.)
Preheat oven to 350°F.
Using a medium bowl, sift together flour, baking powder, nutmeg and cinnamon; set aside.
Using a countertop mixer, cream butter and sugar together until light and fluffy in color (~4 minutes on medium speed).
Add eggs one at a time, mixing on low after each addition until fully incorporated.
Add flour mixture 1 cup at a time, mixing on low after each addition.
Finally, add eggnog and vanilla extract; mix on low speed until smooth.
Pour batter into greased bread pans. Bake at 350°F for 53-57 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow cake to cool at room temperature for at least 30 minutes.
For the Glaze
Whisk all ingredients together in a medium bowl until well combined.
Drizzle Glaze over cooled Pound Cake before serving.
{Optional} Sprinkle freshly grated nutmeg on top of Glaze.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
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