A delicious Valentine Eggnog Pound Cake with a Valentine heart in the middle. This pound cake has eggnog in the mix and is coated with an eggnog icing.
These mini loafs are fun to make and fun to give away. For these loafs you will make one cake the color you want your hearts and make your loafs a contrasting color. Sorta like color coding when your making a home decor project. I guess this means I might be a little obsessed with crafts, since I think of decorating my food like a home decor project.
You will cut out hearts using a small heart shaped cookie cutter. Then place them in the loaf pan making sure they fit snug together so that cake batter won’t go in between them. After you have lined up your hearts, you will pour in the cake batter making sure you completely cover the hearts.
Then pop them in the oven.
Glaze them while they are warm.
For another version, you can substitute the eggnog for Rum, or add both if you wish for a spiked eggnog pound cake!
You can also wrap them and give for gifts.
A delicious Valentine Eggnog Pound Cake with a Valentine heart in the middle. This pound cake has eggnog in the mix and is coated with an eggnog icing.
30 minPrep Time
50 minCook Time
1 hr, 20 Total Time
Save Recipe
Ingredients
- 3 large eggs, room temperature
- 3 tablespoons eggnog, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups sifted cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated white sugar
- 13 tablespoons (1/2 cup + 1/3 cup) unsalted butter, room temperature
- Red Velvet Cake mix + ingredients
- on box.
- 3/4 cup sugar
- 2 tablespoons eggnog
- 2 tablespoons water
- https://sewlicioushomedecor.com/valentine-eggnog-pound-cake-loafs/
Instructions
- Prepare Red Velvet cake mix as directed. Bake in a loaf pan for time indicated. When cake is done and has cooled, cut out heart shapes and line them up in the mini loaf pans packing them in tight.
Pound Cake
- Preheat oven to 350. Coat mini loaf containers with non-stick spray then sprinkle with flour to prevent sticking.
- In a medium bowl, whisk together the eggs, milk, and vanilla extract.
- In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure.
- Pour into mini loaf pans and bake 25-30 minutes until done and golden brown. Coat with glaze while still warm.
Glaze
- In a small bowl, combine the sugar, eggnog, and water and stir with a spatula just until blended.
- Brush to coat the top and sides of the warm cake with glaze.
- Recipe by Joy of Baking
Notes
You can substitute eggnog for Rum if you wish.
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