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

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You may find me sharing this post at some of these blogs :

Just Something I Whipped Up, Market Yourself Monday , Things that make you say “mmmm”, The Gunny Sack Making you Crave Monday, Mouth Watering Monday, Tip Me Tuesday, Tea Party Tuesday, Crazy Sweet Tuesdays, Tempt My Tummy Tuesday, Totally Tasty Tuesday, Trick or Treat Tuesday, Cupcake Tuesday, It’s a Blog Party, Sugar and Spice and Everything Nice, Linking with Lil Luna, Cast Party Wednesday, Wow Me Wednesday, Mrs Foxs Sweet Party. What’s Cooking Wednesday, Midweek Fiesta, Whatever Goes Wednesdays, Overflowing with Creativity, Made By Me Wednesdays, Strut Your Stuff, Sweet Temptations, Tastetastic Thursday, Sweet Treats Thursday, Creative Juice Thursday, Feature Yourself Friday, Foodie Friday, I’m Lovin’ it Friday, Sweet Tooth Friday, Weekend Wrap Up, Fusion Friday, Food Friday, Sweets For a Saturday, Kitchen Fun & Crafty Friday, Freestyle Friday, Anything Goes Linky, Sweet Saturday, Show and Tell Saturday, fun Stuff Fridays, Scrumptious Sunday, Sweet & Simple Sunday, Show Me What You Got, Open Call Tuesdays, Creative Thursday, Sleepy But Sassy, Its a Keeper Thursday, Thursday Treasures, Printabelle , Beautify It Monday, Manic Monday Heavenly Treats Sunday, Anything Goes, Fantabulous Friday, My Sweet Party , Show Your Stuff, Wonderful Wednesdays, WEekend Potluck , Fantastic ThursdayFull Plate Thursday, Foodie Friends Friday, Good Recipes online, Back for Seconds Social, Work It Wednesday


  1. Jutta Lenihan says:

    Finally someone who understands that eggnog and rum belong together! That’s the only real way to enjoy it :)
    (at least for me as a German)
    Thank you for sharing this at Wednesday Extravaganza! Hope to see you there again this week :)

  2. Michelle says:

    Sounds just like Christmas in a cake! Love the flavor Dawn. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful Thanksgiving.

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