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eggnog pound cake with rum glaze

frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

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.

yield 10 -12
prep time 40 Min
cook time 1 Hr 5 Min
method Bake

Ingredients For eggnog pound cake with rum glaze

  • 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 lg
    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

  • 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.
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