Eggnog Pound Cake with Dark Rum Glaze

A couple of days ago I saw Eggnog Lattes on the menu at a coffee shop which made me pretty happy. First because I love eggnog & more important because I knew I would be able to make this pound cake again soon.

What can I say about this pound cake? It’s delicious. It’s moist. And…. oh yeah, it has rum in it and it is covered with a rum glaze. I like to use dark rum, but I’m sure spiced rum would be delicious too.

If eggnog were available year round this would be one of my “go to” recipes. Instead I make it once or twice a year and then I’m forced to patiently wait until eggnog is once again available. *sigh*

Are planning on doing holiday baking?  Make mini loaves or mini bundt cakes with this recipe; wrap them up in some cute packaging & you have a tasty holiday gift.

Eggnog Pound Cake with Dark Rum Glaze

Rating: 41


For the Pound Cake

2 tablespoons dark rum

3 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon nutmeg

8 ounces unsalted butter, softened

2 cups sugar

3 large eggs, lightly beaten

1 cup eggnog

1 teaspoon vanilla

For the Glaze

3/4 cup sugar

2 tablespoons dark rum

2 tablespoons water


    For the Pound Cake
  1. Preheat the oven to 350°F. Butter a 10-by-3-inch Bundt pan, lightly coat it with nonstick spray, then flour it, tapping out the excess flour.
  2. Sift together the flour, baking powder, salt, and nutmge and set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-low speed until creamy and smooth. Add the sugar & beat on medium speed until light in color and fluffy, about 5 minutes,
  4. Add the eggs 1 to 2 tablespoons at a time & beat on medium speed until incorporated.
  5. On the lowest speed, add the flour mixture in four additions alternately with the eggnog in three additions, beginning and ending with the flour mixture and mixing after each addition until incorporated.
  6. Add the vanilla
  7. Pour batter into the prepared pan. Bake for 55-65 minutes or until top springs back when lightly touched in center. Let cool on wire rack for about 10 minutes. Invert a wire rack on top of the cake, invert the cake onto it, and carefully lift off the pan
  8. For the Glaze
  9. In a small bowl, combine the sugar, rum, and water and stir with a rubber spatula just until blended.
  10. Using a pastry brush, coat the top and sides of the warm cake with glaze. Let the cake cool before serving.

Recipe from My Baking Addiction