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Holiday Cake Recipes: The Best Holiday Pound Cakes

Though great for any occasion, no holiday meal is complete without a delicious cake. Top with a dollop of vanilla ice cream, or your favorite fruit topping to cure any sweet tooth.

Sweet Potato Pound Cake

Ingredients

  • 1 cup butter
  • 2 cups white sugar
  • 2 cups cooked and mashed sweet potatoes
  • 4 eggs
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tsp vanilla flavor
  • 1/4 teaspoon salt

Glaze

  • 1 cup confectioners’ sugar
  • 5 teaspoons orange juice
  • 2 tablespoons grated orange peel (optional)

Directions

Preheat oven to 350 degrees. Grease and flour cake pan. Cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat well. Add eggs, one at a time mixing after each. Sift flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add flour mixture to potato mixture. Bake for about 1 hour and 20 minutes, Cool for 20 minutes in the pan, then transfer to serving dish. Glaze: Combine confectioners’ sugar with orange juice. Spoon over warm cake; sprinkle with orange peel

Eggnog Pound Cake

Ingredients

  • 1/4 cup chopped dried cherries
  • 1/4 cup dried cranberries
  • 2 tablespoons brandy
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon grated nutmeg
  • 1 cup butter
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup eggnog

Glaze:

  • 2 tablespoons brandy
  • 2 tablespoons water
  • 3/4 cup white sugar

Directions

Marinate cherries, and cranberries in brandy for 15 minutes. Preheat oven to 325 degrees. Grease and flour bundt pan. Cream butter and sugar. Beat in the eggs one at a time. Add vanilla. Sift together the flour, baking powder, salt, and nutmeg. Add flour mixture alternating with the eggnog. Mix well. Add fruit mixture. Bake for 1 hour. Cool for 10 minutes. Glaze: Combine brandy, water, and 3/4 cup sugar. Spoon over cake.

Caramel Apple Pound Cake

Ingredients

  • 2 cups sugar
  • 1 ½ cups vegetable oil
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 1 teaspoon salt
  • 2 medium Granny Smith apples (peel and chopped)
  • 1 cup chopped walnuts

Glaze:

  • ½ cup butter
  • 2 teaspoons milk
  • ½ cup brown sugar

Directions

Preheat the oven to 350 degrees. Grease and flour Bundt pan. Cream sugar, oil, vanilla and eggs. Sift flour, baking soda, cinnamon and salt. Add to batter. Fold in the apples and walnuts. Bake about 1 ½ hours. Cool 10 minutes.

Glaze: Mix butter, milk and brown sugar over medium heat. Drizzle over the warm cake.

Brown Sugar Pecan Pound Cake

Ingredients

  • 1 cup butter
  • 2 ¼ cups packed brown sugar
  • 1 cup sugar
  • 5 eggs
  • 3 teaspoons vanilla extract
  • 3 cups all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 1 cup chopped pecans
  • Confectioners’ sugar

Directions

Preheat oven to 325 degrees. Grease and flour cake pan. Cream butter and sugar. Add eggs, one at a time, beating well after each. Stir in vanilla. Sift flour, baking powder and salt; add to mixture alternately with milk. Mix well then add pecans. Bake 1 ½ hours Cool for 10 minutes before removing from pans to a wire rack to cool completely. Dust with confectioners’ sugar.