A rich, buttery eggnog pound cake infused with nutmeg and cinnamon, topped with a simple eggnog glaze for a cozy and festive holiday dessert.

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1/2 cup sour cream

1/2 cup eggnog

1 teaspoon vanilla extract

1/2 teaspoon rum extract (optional)

2 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1 cup powdered sugar

2–3 tablespoons eggnog (for glaze)

Pinch of nutmeg (optional, for garnish)

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Preheat the oven to 325°F (163°C). Grease and flour a 9x5-inch loaf pan or bundt pan.
In a large bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream, eggnog, vanilla extract, and rum extract until just combined.
In a separate bowl, whisk together flour, baking powder, salt, nutmeg, and cinnamon.
Gradually add the dry ingredients to the wet mixture, mixing gently until incorporated.
Pour the batter into the prepared pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Whisk powdered sugar with eggnog until smooth and drizzle over the cooled cake. Sprinkle with nutmeg if desired.

Check the cake for doneness early to avoid overbaking.

The glaze can be adjusted thicker or thinner by adding more or less eggnog.

For a lighter option, skip the glaze and dust with powdered sugar.