Hey you guys—on this lovely evening I’m in the kitchen making a super moist eggnog pound cake, and I’m keeping it quick because I didn’t want this video to be too long. Eggnog is one of my favorite enjoyments during Christmas, so baking it into a homemade pound cake just makes sense. I’m following a recipe I’m trying for the first time (I link it below), but I do add my own little touches—like a pinch of cinnamon even though the recipe doesn’t call for it, because that’s just what I like. I walk you through creaming three sticks of butter with three cups of sugar (yes it’s a lot—it's Christmas, and you’re not eating the whole cake!), then adding the eggs one at a time and my vanilla paste. After that, I alternate the dry ingredients with the eggnog and bake it at 325°F for about 55–65 minutes (we called it “an hour”). While the cake cools, I whip up a simple eggnog glaze—but I add cream cheese for my liking—then drizzle it right over the top and finish it off with fresh cranberries and rosemary for that pretty, rustic holiday look. And when it was time to taste? Baby… the crumb was stunning, the top had that little crunchy crumble, and the spices came through beautifully. I even boxed up slices to share—because when the cake is too big, always share. Be blessed, love one another, and always trust God and keep Him first.