Find fun eggnog facts, along with a recipe for the holiday season

Did you know that the “nog” in eggnog may come from “noggin,” a small, carved wooden cup used in the Middle Ages.

That’s the story, anyway. Chances are if you’re an eggnog lover, you don’t give a suit of armor where the name came from, just as long as there is plenty of the good stuff on hand.

Smith Dairy in Orrville, Ohio, has created a luscious dessert using their popular beverage. Their eggnog is ultra-pasteurized for an extended shelf life, and is packaged in a quart container with a re-sealable pour spout.

While sipping your eggnog and writing your grocery list for the Holiday Eggnog Bundt Cake with Cranberry-Pecan Filling, enjoy these eggnog factoids.

- The exact origins of eggnog are unknown, but scholars believe that it was a popular drink in medieval England, possibly beginning as a hot milk beverage called posset, common in Europe at the time.

- Milk and eggs were too expensive for most English and European commoners, so eggnog was a drink primarily for the aristocracy until the 17th century, when it made its way to America. There the ingredients were abundant enough for nearly everyone to afford.

- By the mid-19th century, eggnog had become the beverage of choice for winter social occasions, especially Christmas and New Year’s Eve, and it remains so today.

Visit to see more eggnog recipes.

Smith’s Holiday Eggnog Bundt Cake with Cranberry-Pecan Filling

1/2 cup butter

1 cup sugar

3 eggs

1 cup Smith’s eggnog

2 cups flour

3 teaspoons baking powder

2 teaspoons  salt

1/2 teaspoon nutmeg


1 cup canned whole berry cranberry sauce

1/2 cup chopped pecans

1/2 teaspoon nutmeg


1 cup powdered sugar

3 tablespoons Smith’s eggnog

1/2 cup chopped pecans

Preheat oven to 350 degrees. Grease and flour an 8-cup bundt pan. Prepare filling and set aside: Combine 1 cup canned whole berry cranberry sauce (using as many of the whole berries as possible), 1/2 cup pecans and 1/2 teaspoon nutmeg.

Prepare cake batter: Combine softened butter, sugar and eggs in a large mixing bowl. Add eggnog and blend.

Sift together the dry ingredients and mix into the eggnog mixture. Beat at medium speed for 3 minutes, scraping the sides of the bowl often to be sure all the ingredients are well-mixed.

Pour about half the batter into the prepared bundt pan. Drop the filling by spoonfuls into the batter, taking care not to let the filling touch the pan so that the cake will bake around the filling and the filling will not show through. Top with the remaining cake batter.

Bake for about 40 minutes or until toothpick (or uncooked piece of
spaghetti) comes out clean. Let cool for about 20 minutes and remove from the pan. Let the cake cool completely before adding the glaze. Makes 12 servings. Per Serving: 394 calories; 17 g. fat (37.4 percent calories from fat); 5 g. protein; 58 g. carbohydrate; 2 g. dietary fiber; 78 mg. cholesterol; 589 mg. sodium; 115 mg. calcium.

Exchanges: 1 grain (Starch); 0 lean meat; 3 fat; 2 1/2 other carbohydrates.