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.


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Rating:

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

Directions Step-By-Step

1
Preheat 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.
2
Combine flour, baking powder, salt, and nutmeg in a medium bowl, stir, and set aside.
3
In 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.
4
Then, 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.
5
Bake 55-65 minutes or until a knife inserted in center comes out clean. Cool cake in pan on a wire rack for 10 minutes.
6
While 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