Ingredients

The following ingredients have 20 Servings
  • 2 cups butter (softened)
  • 3 cups granulated sugar
  • 6 large eggs
  • 4 cups all-purpose flour
  • ⅔ cup eggnog
  • 1 ½ teaspoons vanilla
  • ½ teaspoon ground nutmeg
  • 4 tablespoons butter (softened)
  • 4 cups powdered sugar
  • 6-8 tablespoons eggnog (more as needed)
  • ¼ teaspoon ground nutmeg

Instruction

  • Preheat oven to 350 degrees. Generously grease two 9x5 inch loaf pans and sprinkle with four. (or line with parchment paper)
  • In a large bowl cream together butter and sugar until very light and fluffy (2-3 minutes with an electric mixer). Add eggs, one at a time, mixing after each until incorporated. Mix in vanilla and nutmeg.
  • Alternate mixing in flour and milk until both are incorporated (do not overmix).
  • Spread batter evenly in prepared pans. Bake for 55-70 minutes until a toothpick inserted in the center comes out mostly clean (a few crumbs are okay but no wet batter).
  • Allow to cool completely before frosting the cake.
  • To prepare the frosting, cream butter for 2-3 minutes until very light and fluffy. Mix in powdered sugar. Add eggnog 1 tablespoon at a time until frosting is smooth and spreadable (but not runny). Stir in nutmeg.
  • Spread frosting on cooled pound cakes. Cut into slices and serve or store in airtight container up to 3 days.