Eggnog Pound Cake with Rum Glaze

Susan Feliciano

By
@frenchtutor

I based this recipe on a similar one from Horizon Dairy, making a few minor changes to fit what I had on hand. We love this cake!
I love eggnog, and tend to buy too much during the holiday season, so this is a great use for leftovers. The flavor is rich, and the oil helps the cake stay soft and moist until every last slice is gone.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
10-12
Prep:
40 Min
Cook:
1 Hr 5 Min
Method:
Bake

Ingredients

CAKE

1/2 c
dried currents
2 Tbsp
dark rum
3 c
all purpose flour
2 1/2 tsp
baking powder
1/4 tsp
salt
1/8 tsp
ground nutmeg
1/2 c
unsalted butter, softened
1/2 c
canola oil
2 c
raw (unrefined) sugar
3 large
eggs
1 c
eggnog mixed with 1 teaspoon vanilla

GLAZE

2 Tbsp
water
2 Tbsp
rum
3/4 c
white granulated sugar

Step-By-Step

1Preheat oven to 325°F. Grease and flour a 9-inch Bundt pan. In a small bowl, soak currents in rum for at least 15 minutes.
2Combine flour, baking powder, salt, and nutmeg in a medium bowl, stir, and set aside.
3In a mixing bowl, beat butter with oil on medium speed for 30 seconds. Add sugar and beat for 5 minutes on medium speed. Add eggs one at a time, beating 30 seconds after each addition. Scrape sides of bowl.
4Then, with mixer on low speed, alternately beat in eggnog and flour mixture. When well mixed, fold in the currents and rum. Spread mixture in prepared Bundt pan.
5Bake 55-65 minutes or until a knife inserted in center comes out clean. Cool cake in pan on a wire rack for 10 minutes.
6While cake is cooling, combine the glaze ingredients. Turn the cake out onto serving platter. Use a pastry brush to spread glaze on warm cake. Allow to cool completely before serving.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Other Tag: Heirloom