Eggnog Pound Cake with Rum Glaze

2
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

How to Make Eggnog Pound Cake with Rum Glaze

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.

Printable Recipe Card

About Eggnog Pound Cake with Rum Glaze

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