Tis the Season for Eggnog Pound Cake

Eggnog Pound Cake, Gluten-Free

My mother knew a lot about food and flavor and she introduced what she liked to both my father and I.  Eggnog and pistachio ice cream were two of her favorite flavors.

Since eggnog is basically just around for the Christmas holiday or winter season, it’s just about that time to write about this flavor.

One of the many things I look forward to during the cold months is a cold glass of eggnog.  I have never made it myself.  I buy it made, in a carton from the dairy section of the supermarket.  And I drink it straight up!

I tried the Southern Comfort brand that I’ve seen year after year but never bought.

While the flavor was spot on, the consistency bothered me.  It tasted over processed.  Reading the list of ingredients, it did contain more of what I wanted least.  Before I tossed it, I looked for other uses for it and decided to use it in my baking.

Okay, yes the ingredients would just be transferred into what I bake with it but I just find it difficult to waste money and pretty darn good flavor.

This is a gluten free pound cake with quite substantial seasonal flavorings of rum, cinnamon-y spices and eggnog.  All who tasted it agreed that the flavor was reason to bake it again and again!


Eggnog Pound Cake, Gluten-Free


1 1/3 C gluten-free flour
2/3 C potato or tapioca starch
1/4 t guar gum
1 t baking powder
1/2 t salt
¼ t cinnamon
½ t fresh ground nutmeg

1 stick butter, softened
¾ C sugar
3 eggs

3/4 C eggnog
1/3 C ricotta cheese
2 t rum extract
1 t vanilla

Mix flour, baking powder, guar gum, salt, ground nutmeg, and cinnamon in a medium bowl. Set aside.
Cream butter and sugar until fluffy; add eggs one at a time.  Mix ricotta cheese, extracts and eggnog in a separate bowl.
Add the dry and the wet mixtures to the creamed mixture, alternating between the two and mix to combine only.  Pour into prepared pans (8 x 4″ loaf, 2) and bake for about 30-40 minutes at 350F.

This is my favorite seasonal eggnog:



Gluten-Free Layered

Gluten-Free Layered Cake with Whipped Cream Cheese
Frosting & Blueberry Granola Crumb Middle

So, this is pretty much the same gluten-free recipe I used in the coffee cakes that I’ve been baking (baking one right now with a Cheerios crumb topping, maybe not totally GF), it’s just baked in layers and frosted.

The recipe follows the tempting images…

Gluten-Free Layered Cake with Whipped Cream Cheese Frosting & Blueberry Granola Crumb Middle

Yield = 2, 6″ cake layers

Butter Cake

1 C Gf flour mix – used Bob’s Red Mill
½ C potato starch
2 T almond flour
1 t baking powder
pinch of salt

1 stick unsalted butter (1/2 cup)
½ C + 2 T sugar

1 ½ t vanilla
2 eggs
2 T plain yogurt
3 T milk

Process:  add the dry ingredients to a medium sized bowl and mix well, set aside; cream the butter and sugar for 7-10 minutes to get it light and fluffy; add the vanilla continue to mix; add the eggs one at a time and mix well; add the yogurt and milk and continue to mix; add the dry ingredients and mix on low until well combined but careful not to over mix; add to prepared pans; bake for 25 minutes in preheated oven set at 325F.  Watche the cake carefully, overbaking it will cause dryness.

Whipped Cream Cheese Frosting
Ingredients:  1/2 C whipped cream, 3 T cream cheese, 3T butter, 1/2 t vanilla, 1 C (or less) confectioner’s sugar
Process:  beat the cream cheese, butter, sugar and vanilla together; fold in the whipped cream; set aside about 1/2 cup of this mixture for the blueberries to be folded in to.

Granola Crumble
Ingredients:  3T cold butter, 3 T sugar, 2T gf flour, 3/4 C homemade granola (Recipe here.)
Process:  put all ingredients in a food processor and pulse until crumbly.

1 cup of blueberries treated with 1 T sugar, 1 T lemon juice then folded into 1/2 C of the creamed cheese frosting. About 1/4 cup of blueberries for decorating.

Fold the blueberries into the 1/2 cup of frosting; after cake layers are cooled and removed from pans, add this mixture to the top of one layer; add the granola crumble on top of this; place remaining layer on top and frost the entire cake with the remaining frosting.  Serve and enjoy!