Gluten-Free Eggnog Pound Cake

A delicious bundt cake recipe that’s perfect for holiday gatherings and throughout winter.

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Bring classic holiday flavor to your kitchen with this gluten-free eggnog pound cake. It’s a rich and tender dessert perfect for Christmas parties, brunch, or cozy winter baking. Made with creamy eggnog and nutmeg, this gluten-free pound cake bakes up beautifully moist with a soft crumb and festive aroma. Whether you’re looking for an easy gluten-free holiday dessert or a crowd-pleasing Christmas recipe, this eggnog pound cake is sure to become a seasonal favorite. If you are an eggnog lover or want to use up some leftover eggnog, this Gluten-Free Eggnog French Toast is a nice twist on the classic recipe.

Ingredients

Butter – Unsalted butter works best you will need 3 sticks

Granulate White Sugar – You will need 2 1/4 cups

Eggs – 6 large eggs

Gluten-Free/Regular Flour – If you’re gluten-free use a 1 to 1 mix, or if you are not gluten-free use regular all purpose flour.

Baking Powder – You will need 3 tsp

Nutmeg – For delicious flavor, you will use 1/4 tsp

Salt – Regular fine table salt, 1/4 tsp

Eggnog – Need to bring the cake all the delicious flavors. You will need 3/4 cup of your favorite eggnog

Pure Vanilla Extract – For flavor, 1 1/2 tsp is needed

Powdered Sugar – For dusting over the pound cake once it’s cooled.

Instructions

1. Pre-heat the oven to 325°F.
2. In a large mixing bowl cream the butter and sugar until light and fluffy, approximately 5 minutes.
3. Add the eggs one at a time beating after each addition scraping down the bowl as needed.
4. In a medium bowl add, the gluten-free flour, baking powder, nutmeg and salt. Mix until combined.
5. Add the flour mixture to the batter alternately with the eggnog, starting and ending with the flour mixture.
6. Add the vanilla extract and mix until blended.
7. Let the batter rest for 20 minutes.
8. While the batter is resting, grease and flour a large bundt pan.
9. Pour the batter into the bundt pan (the batter will be very thick).
10. Bake for 1 hour 10 minutes, checking periodically starting at the 50 minute mark. Cake is ready when a tester inserted into the cake comes out clean.
11. Let the cake sit in the pan for 5 minutes before inverting onto a serving plate.
12. Let the cake cool completely then sprinkle with powdered sugar if desired.

Storage Solutions

• Store cake at room temperature up to 3 days for best freshness.
• Cake can be sliced and wrapped and frozen up to 3 months.

Gluten-Free Eggnog Pound Cake

Stillwood Kitchen

A delicious simple gluten-free pound cake using eggnog for added flavor. It's perfect with a cup of coffee or tea, requires no additional frosting just a light dusting of powdered sugar.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Course brunch, Dessert

Cuisine American

Servings 12

Calories 501 kcal

Equipment

• 1 Bundt Pan make sure holds at least 12 cups

Ingredients

  

1x2x3x

• 1 1/2 cup Butter Unsalted, softened (3 sticks)
• 2 1/4 cup Granulated White Sugar
• 6 whole Eggs Large, at room temperature
• 3 cup Gluten-Free Flour use a 1 to 1 mix such as Cup 4 Cup
• 3 tsp Baking Powder
• 1/4 tsp Nutmeg Ground
• 1/4 tsp Salt
• 3/4 cup Eggnog
• 1 1/2 tsp Pure Vanilla Extract
• 2 Tbsp Powdered Sugar

Instructions

 

• Pre-heat the oven to 325°F.
• In a large mixing bowl cream the butter and sugar until light and fluffy, approximately 5 minutes.
• Add the eggs one at a time beating after each addition scraping down the bowl as needed.
• In a medium bowl add, the gluten-free flour, baking powder, nutmeg and salt. Mix until combined.
• Add the flour mixture to the batter alternately with the eggnog, starting and ending with the flour mixture.
• Add the vanilla extract and mix until blended.
• Let the batter rest for 20 minutes.
• While the batter is resting, grease and flour a large bundt pan.
• Pour the batter into the bundt pan (the batter will be very thick).
• Bake for 1 hour 10 minutes, checking periodically starting at the 50 minute mark. Cake is ready when a tester inserted into the cake comes out clean.
• Let the cake sit in the pan for 5 minutes before inverting onto a serving plate.
• Let the cake cool completely then sprinkle with powdered sugar if desired.

Notes

The cake batter will be thick. Make sure you grease and flour your bundt pan really well.

I used a 12 cup bundt pan.

Oven times vary so begin checking the cake at the 50 minutes mark. It takes my oven 1:15 minutes. The cake is done when tester comes out with very few crumbs and the top of the cake looks dry. If there are still some wet spots on the top of the cake the cake needs a bit more time to cook.

Cool the cake completely before dusting with powdered sugar or slicing.

Store at room temperature up to three days.

Nutrition

Serving: 1sliceCalories: 501kcalCarbohydrates: 62gProtein: 7gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 152mgSodium: 377mgPotassium: 65mgFiber: 3gSugar: 41gVitamin A: 861IUVitamin C: 0.2mgCalcium: 119mgIron: 2mg

Keyword bundt cake, eggnog, holiday recipe

Tried this recipe?Let us know how it was!

Maria