How To Make A Mile High Pound Cake
This mile high pound cake is a show-stopping dessert infused with cozy spices and creamy eggnog, topped with a velvety cream cheese glaze. Perfect for holidays or anytime indulgence!
Ingredients
For the Cake:
- 3 cups cake flour
- 3 cups sugar
- 3 sticks butter room temperature
- 5 eggs room temperature
- 1 cup eggnog
- ½ tsp baking powder
- ¼ tsp salt
- ½ tsp nutmeg
- ¼ tsp cinnamon
- 1 tbsp vanilla extract
For the Eggnog Glaze:
- 1 lb about 450g powdered sugar
- 4 oz about 115g cream cheese softened
- ¼ cup eggnog
- 1 tsp vanilla extract
- ½ tsp nutmeg
Instructions
- Cream Butter and Sugar : In a large bowl, beat the butter and sugar together until smooth and fluffy (about 7–10 minutes).
- Add Eggs : Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix Dry Ingredients : In a separate bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon.
- Combine Wet and Dry Ingredients : Gradually add the flour mixture and eggnog to the butter mixture, alternating between them. Start and end with the flour. Mix just until combined.
- Bake : Pour the batter into a greased pan and bake in a preheated oven at 325°F (163°C) for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
- Cool : Let the cake cool in the pan for 10 minutes, then remove it and let it sit until slightly warm.
- Make the Glaze : Beat the cream cheese until smooth. Add powdered sugar and nutmeg, then mix well. Stir in vanilla extract and eggnog until smooth. Adjust consistency with more eggnog if needed.
Notes
Serve : Pour the eggnog glaze over the slightly warm cake, sprinkle with nutmeg, and let it sit for 30 minutes before serving.