Egg Nog Pound Cake, Tammy's - Master Cookbook Recipe # 225

Name: Egg Nog Pound Cake, Tammy's - Master Cookbook Recipe # 225
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 12-16
Cuisine: Southern
Ingredients: 1 cup shortening; 3/4 cup salted butter, room temperature; 3 cups granulated sugar; 9 large eggs, room temperature; 1 cup eggnog (See Master Cookbook Recipe # 92); 2 tsp baking powder; 1 tsp salt; 3 cups all-purpose flour (or cake flour); 2 tsp vanilla extract; 1 tsp almond extract; Optional: Slivered almonds for the pan

This Egg Nog Pound Cake is the ultimate holiday treat. It’s incredibly rich and velvety, thanks to the combination of butter, shortening, and nine eggs. The eggnog adds a subtle nutmeg-spiced creaminess that makes this cake stand out from your standard pound cake. Starting at a higher temperature and then lowering it ensures a perfectly golden crust with a moist, tender center.

This is recipe #225 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 1 hr 10 min Total time: 1 hr 30 min

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Ingredients

1 cup shortening
3/4 cup salted butter, room temperature
3 cups granulated sugar
9 large eggs, room temperature
1 cup eggnog (See Master Cookbook Recipe # 92)
2 tsp baking powder
1 tsp salt
3 cups all-purpose flour (or cake flour)
2 tsp vanilla extract
1 tsp almond extract
Optional: Slivered almonds for the pan

Instructions

Prep: Preheat your oven to 350°F. Thoroughly grease and flour an extra-large 12-cup Bundt or tube pan.
Tammy's Tip: For a beautiful finish, grease the bottom well and sprinkle with slivered almonds before adding the batter.
Cream: Using an electric mixer, cream the shortening and butter together for 3 minutes. Add the sugar and beat until light and fluffy.
Eggs: Incorporate the eggs one at a time, mixing well after each addition to ensure a smooth batter.
Dry Ingredients & Flavor: Add the baking powder, salt, vanilla extract, almond extract, and 1 cup of the flour. Mix until combined.
Finish Batter: Stir in the eggnog, then add the remaining 2 cups of flour. Beat on medium-low speed for 2 minutes to develop the structure.
Bake: Pour the batter into the prepared pan, filling it only 3/4 full to avoid overfilling. (Bake any extra batter in a small separate pan).
Two-Stage Baking: Bake at 350°F for 40 minutes. Then, reduce the oven temperature to 325°F and bake for an additional 30 minutes, or until a toothpick comes out clean.
Cool: Let the cake cool in the pan for at least 15-20 minutes before inverting it onto a cooling rack.

Notes

Tammy's Tip: Using room-temperature eggs is crucial for pound cakes! They incorporate much better into the creamed butter and sugar, giving you that signature fine, tight crumb without any holes.