Rose Mary Mogan


I wanted to create this cake for the approaching holidays. In looking for a good recipe, most of the ones I found were made with cake mix. I wanted one that was made totally from scratch and could be made year round.

I started with my basic pound cake recipe, then added ingredients that I felt would compliment the cake. The main ingredient for the eggnog flavor was the addition of Lorann EGGNOG Flavor. A highly concentrated flavoring used in many candies and other baked goods. I SUCCEEDED & EVEN GOT MY HUSBAND TO ENJOY SEVERAL SLICES AS HE DOES NOT CARE FOR POUND CAKE, BUT LOVED THIS ONE.


☆☆☆☆☆ 0 votes

40 Min
1 Hr 15 Min


  • 3 c
    all purpose flour-i used white lily
  • 3 c
  • 3 stick
    butter, room temperature
  • 3/4 c
  • 1 small
    box instant vanilla pudding mix
  • 1 Tbsp
  • 1 Tbsp
    baking powder
  • 6 large
    eggs-room temperature
  • 1 1/2 c
    heavy whipping cream
  • 1
    dram bottle lorann eggnog flavor
  • 11/2 tsp
    lorann eggnog flavor,optional
  • ·
    few drops yellow food color,optional or as desired

  • 2 1/2 c
    powdered sugar
  • 1 tsp
    lorann eggnog flavor
  • 4-6 Tbsp
    heavy whipping cream, or as needed for spreadi consistency
  • ·
    few drops yellow food color, optional



  1. PREHEAT OVEN TO 325 DEGREES F. NOTE I PURCHASED THE LORANN FLAVOR FROM AMAZON. But have also purchased other flavors from Walmart in the wedding section with other cake pans and flavors etc.
  2. These are some of the main ingredients in the cake. You must use patience in making this cake, DO NOT SKIP on the beating times noted in the recipe.
  3. Sift the flour, nutmeg, instant pudding, corn starch & baking powder together into a medium size bowl. SET ASIDE TILL NEEDED.
  4. This is the 18 cup Nordic Ware ANGEL FOOD Cake Pan that I used.
  5. Begin by creaming the butter with the sugar and adding the sugar slowly & beating for at least 9 minutes, until very creamy and no granules remain in the batter.
  6. Add the eggs one at a time and beat at least one minute between each addition, before adding the next egg. Beat for a total of 9 minutes.
  7. Alternately add the flour mixture with the heavy whipping cream to the butter mixture. Add a small amount of both the cream and the flour at a time. Beat for at least 15 minutes. SCRAPE DOWN SIDES OF BOWL SEVERAL TIMES DURING BEATING.
  8. Add in the 1 dram bottle of eggnog flavor plus the extra if desired, and beat till blended together. Add the optional food color as desired and beat till well blended and color of batter is an even color. NOTE: THESE LITTLE BOTTLES ARE ALL THAT YOU NEED TO GET THAT AMAZING EGGNOG FLAVOR.
  9. Spray pan with Bakers Joy or grease and dust with flour.
  10. Now pour cake batter into prepared cake pan, and smooth out the top of cake with the back of a spatula. Make sure there are at least 2 inches from the top of the pan, to allow for the cake to rise during baking.
  11. Place cake in preheated 325 degree oven and bake for 1 hour & 15 minutes or until toothpick inserted in center of cake comes out clean.
  12. Remove from oven and allow cake to sit in pan for about 10 minutes.
  13. Then invert cake onto wire rack to cool completely, and then onto serving platter.
  14. Prepare glaze by adding the powdered sugar and part of the cream with the flavor and whisk together until glaze reaches the spreading consistency desired. Add a few drops of yellow food color if desired. Cover top of cake and slowly drizzle glaze along edge of cake and allow glaze to drizzle down along the sides of cake. Garnish with pecan halves if desired, but not necessary.
  15. Cut & serve and watch them come back for seconds.

Printable Recipe Card


Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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