eggnog pound cake with rum glaze

Name: Eggnog Pound Cake with Rum Glaze
Prep time: 40 min
Cook time: 1 h 5 min
Yield: 10
Cuisine: American
Ingredients: ## CAKE; 1/2 cup(s) dried currents; 2 tablespoon(s) dark rum; 3 cup(s) all purpose flour; 2 1/2 teaspoon(s) baking powder; 1/4 teaspoon(s) salt; 1/8 teaspoon(s) ground nutmeg; 1/2 cup(s) unsalted butter, softened; 1/2 cup(s) canola oil; 2 cup(s) raw (unrefined) sugar; 3 large eggs; 1 cup(s) eggnog mixed with 1 teaspoon vanilla; ## GLAZE; 2 tablespoon(s) water; 2 tablespoon(s) rum; 3/4 cup(s) white granulated sugar

34 Pinches 2 Photos

Susan Feliciano

Oak Ridge, TN

Updated on Jan 14, 2016

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.

Rate

prep time 40 Min

cook time 1 Hr 5 Min

method Bake

yield 10-12 serving(s)

Ingredients

CAKE
1/2 cup dried currents
2 tablespoons dark rum
3 cups all purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1/2 cup canola oil
2 cups raw (unrefined) sugar
3 large eggs
1 cup eggnog mixed with 1 teaspoon vanilla
GLAZE
2 tablespoons water
2 tablespoons rum
3/4 cup white granulated sugar

How To Make eggnog pound cake with rum glaze

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.

Step 2

Combine flour, baking powder, salt, and nutmeg in a medium bowl, stir, and set aside.
Step 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.
Step 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.
Step 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.
Step 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.
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