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Eggnog pound cake baked in a bundt pan with slices resting against each other. There is a slice on a plate in front of the cake.

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
Cook Time 1 hour 10 minutes
Course brunch, Dessert
Cuisine American
Servings 12
Calories 501 kcal

Equipment

  • 1 Bundt Pan make sure holds at least 12 cups

Ingredients
  

  • 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
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