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Spice Pound Cake with Eggnog Buttercream
What better way to get into the holiday spirit than with this heavenly Spice Pound Cake with Eggnog Buttercream? Rich, but not too sweet, it's topped with sugared local cranberries for that perfect holiday crunch!
Course: Dessert
Author: Cristina
Spice Pound Cake
  • 1 cup butter (room temperature)
  • cups brown sugar
  • 4 eggs
  • 1 tsp vanilla
  • ½ cup milk (room temperature if possible)
  • 2 cups sifted flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp each cinnamon and nutmeg
  • 1/2 tsp ground cloves
Eggnog Buttercream
  • 1 cup butter (room temperature)
  • 3-4 cups icing sugar
  • 3-4 Tbsp eggnog
  • 1 tsp vanilla extract
Spice Pound Cake
  1. Preheat oven to 325°F
  2. In a mixer with paddle attachment, cream butter and brown sugar.
  3. Set your mixer on medium and add the eggs and vanilla.
  4. Alternate adding milk and flour, making sure to scrape the sides of the bowl occasionally.
  5. Add baking powder, salt, cinnamon, nutmeg, and cloves, and beat for 5 minutes at medium speed.
  6. Bake for 35 minutes if using 6" round pans like I did in this example, 45 minutes if using 8" round pans, or 1hr if using 9x13 rectangular baking pan.
  7. Remove from the oven let rest at least 5 mins before you remove them from the pan.
Eggnog Buttercream
  1. Cream butter in a bowl, and slowly add icing sugar.
  2. Add vanilla, and desired eggnog. You want it to be easily spreadable and soft, so depending on your butter and icing sugar, the amounts may vary slightly.
Recipe Notes

Sugared Cranberry Recipe can be found here at Food, Folks and Fun: http://foodfolksandfun.net/2014/12/sugared-cranberries-tutorial/

*NIGHTSHADE FREE NOTE: Some brands of eggnog (like my beloved Farmers brand), actually contain 'spices' and may trigger allergies. Please read the labels to ensure everyone has a safe and happy holiday season :)