Ponche de Creme Pound Cake: A Caribbean Holiday Delight
Indulge in the rich, creamy flavors of the Caribbean with this Ponche de Creme Pound Cake. A holiday favorite, this cake combines the essence of ponche de creme—a traditional Caribbean drink similar to eggnog—with the buttery goodness of a pound cake. It’s perfect for celebrating the season with family and friends.
In the Caribbean, the holidays are all about connection and celebration. We go from house to house, catching up with neighbors and family, sharing laughter, good conversation, and, of course, festive foods.
Ponche de creme is always a staple on the table—a creamy, spiced drink that signals it’s Christmas time. And now, we’re turning that tradition into dessert with this moist, flavorful pound cake.
What is Ponche de Creme?
During the holiday season, Ponche de creme is a beloved Caribbean drink, especially in Trinidad and Tobago. Like eggnog but with a unique tropical flair, it’s made with rum, condensed milk, and spices. This recipe captures its flavors in a luscious pound cake, making it a must-have dessert for your holiday table.
Since this is an important part of this recipe, go ahead and make your own ponche de crème.
Why You’ll Love This Cake
- Rich Holiday Flavor – Infused with creamy ponche de creme for a Caribbean twist on tradition.
- Soft and Moist Texture – Thanks to a classic pound cake base and the addition of eggs and butter.
- Customizable Glaze – Finish it with a festive glaze that can be as bold or subtle as you like.
- Perfect for Sharing – Whether you’re liming with friends or bringing dessert to a holiday gathering, this cake fits the moment.
How to make Ponche De Creme Pound Cake
Ingredients You’ll Need
Cake Batter
- All-purpose flour – The base for structure.
- Baking soda – A touch of lift without making the cake airy.
- Butter – Room temperature for easy creaming and moisture.
- Sugar – For sweetness and structure.
- Vanilla extract – Balances the richness with flavor.
- Eggs – Add richness and bind everything together.
- Ponche de crème – The Caribbean star! Substitute: Use eggnog + splash of rum if needed.
Ponche de Creme Glaze
- Confectioners’ sugar – For a smooth, pourable glaze.
- Milk & heavy cream – Combines with sugar for the right consistency.
- Ponche de crème – Adds more depth and ties the glaze to the cake.
Instructions
Step 1: Preheat and Prep
Preheat your oven to 325°F. Grease a bundt pan generously and set aside.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour and baking soda.
Step 3: Cream Butter and Sugar
In a stand mixer, beat the butter until smooth. Add sugar and cream together until light and fluffy—this gives the cake its soft texture.
Step 4: Add Eggs and Vanilla
Add eggs one at a time, mixing well after each addition. Stir in the vanilla.
Step 5: Alternate Wet and Dry Ingredients
On low speed, alternate adding the flour and ponche de creme in this order:
- ⅓ of the flour
- ½ of the ponche de creme
- ⅓ of the flour
- Remaining ponche de creme
- Remaining flour
Mix just until combined.
Step 6: Bake
Pour the batter into the greased pan and smooth the top. Bake for 60–70 minutes, or until the edges pull away slightly and a toothpick comes out clean (internal temp should be around 210°F).
Step 7: Cool
Let the cake cool in the pan for 10 minutes. Then carefully invert onto a wire rack and allow to cool completely before glazing.
Making the Ponche De Creme Glaze
- In a bowl, whisk together the confectioners’ sugar, milk, and heavy cream until smooth.
- Stir in ponche de creme. Adjust the consistency with extra milk, ½ tbsp at a time, until it’s pourable but thick.
- Drizzle the glaze over the completely cooled cake.
Tips for Success
- Use room-temperature ingredients – It makes mixing easier and ensures even baking.
- Don’t overmix – Overmixing can make the cake tough. Mix until just combined.
- Check doneness properly – A fast-read thermometer (about 210°F) or a clean toothpick is your best bet.
Try some more holiday favorites
Celebrate the holidays Caribbean-style with this indulgent Ponche de Creme Pound Cake. Don’t forget to leave a comment and rating below or share your creation on social media!
FAQs
Yes, store-bought works perfectly, but homemade adds a personal touch.
You can substitute eggnog with a splash of rum or omit the alcohol for a family-friendly version.
Store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Recipe
Ponche de Creme Pound Cake
Ingredients
Method
- Preheat oven to 325°F. Grease a bundt pan and set aside.
- Whisk together flour and baking soda in a medium bowl.
- In a stand mixer, cream butter until smooth. Add sugar and beat until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- With the mixer on low, alternate adding the flour mixture and the ponche de crème in three additions: ⅓ of the flour → ½ of the ponche de crème → ⅓ of the flour → remaining ponche de crème → remaining flour.
- Pour batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes, or until the cake pulls away from the sides and a toothpick inserted comes out clean (or internal temp reaches ~210°F).
- Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- In a bowl, whisk together the confectioners’ sugar, milk, and heavy cream until smooth.
- Stir in ponche de creme. Adjust consistency with additional milk, ½ tablespoon at a time, if needed.
- Drizzle glaze over completely cooled cake.
