My husband loves eggnog and is especially a big fan of this eggnog pound cake recipe that I’ve been making for years.
When I first started making this eggnog pound cake I used a bundt pan, butfor the past few years I’ve divided this once a year treat into 2 loaf pans as a way of making it last a bit longer by freezing the pound cakes in slices rather than trying to polish off an entire bunt cake withing a few days.
This eggnog pound cake super moist and is the perfect {simple} dessert to bring along to a holiday open house or party.
You can make it in a bundt pan, tube pan or loaf pan, which ever you prefer.
~Mavis
P.S. I am a BIG FAN of USA Pan and have just about every one they sell. They are heavy duty and durable. I’ve never had a problem with anything sticking to them.
Eggnog Pound Cake
Ingredients
Pound Cake
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
8 ounces unsalted butter, at room temperature
2 cups granulated sugar
3 large eggs
1 cup egg nog
2 tablespoons dark rum {or apple cider}
1 teaspoon pure vanilla extract
Glaze
3/4 cup granulated sugar
2 tablespoons dark rum {or apple cider}
2 tablespoons water
Instructions
Preheat oven to 350 degrees
In a medium sized bowl combine the flour, baking powder, salt and nutmeg together and set aside.
In a mixing bowl whip together the butter, sugar, eggs, rum and vanilla until nice and smooth. Slowly add in the eggnog, then the flour mixture and beat until all the ingredients are mixed together.
Grease and flour a bundt, tube pan or line the bottoms of 2 standard sized loaf pans. Pour batter into pans and bake for 45 – 60 minutes or until a toothpick inserted in the center comes out clean.
In a small bowl, combine the sugar, rum, and water and stir until blended {about 20 seconds}.
Cool cake for 10 minutes, then remove from pan and place on a cooling rack with Saran wrap or parchment paper below it. Drizzle glaze over the top.
Wait about 1/2 an hour before slicing, and serve.
Lucky L says
Will this keep for a few days? Should I wait to glaze until ready to serve? Fridge or countertop storage?
Carol says
Drat – I’m headed to a potluck in 15 minutes, if only I had been web surfing earlier! But there are more holiday gatherings in my future. It’s on my list! Thanks,
Susie says
I’m curious what you barter for 2 T of rum? Five grapes? Half an apple? 😉 Looks yummy!
Mavis says
Actually it was 5 tablespoons of rum. 2 for the cake, 2 for the glaze, and 1 just in case I spilled. Mr. Hillbilly said it was a high value item and made me cough up a whole package of pancake mix. What a total rip off. Plus, I almost fell over from gagging because it {the rum} smelled so gross.
Adam says
So, I probably should have figured this one out myself since it is listed in the ingredients column, but the first serving of rum was left out of the directions – I assume it goes in with the eggs? Its already in the oven – but with eggnog, what could possibly go wrong??
Mamalala says
It is a high value item. It’s liqueur and very expensive! I buy Kahlua for a great chocolate cake I make. That stuff is expensive! 😉
Rita says
I’ve been making my own kahula for 40 years. Taste the same but a smigeon of the cost.
PAT says
Would you consider sharing the recipe so we can all enjoy the Holiday a little richer.
Dana says
https://www.beanilla.com/blog/homemade-kahlua-recipe
Francine says
Would you consider sharing your chocolate cake recipe please?
Margaret Bushee says
This is the perfect recipe to use up the dark rum my mom gave my husband after her trip to Puerto Rico. Time to get the dusty dark rum out of the dark cabinet. Thanks!
Lisa W. says
I’ve got an Eggnog Pound Cake Recipe I use, where you press sliced Almonds into the sides of the pan after buttering it up. It’s Beautiful when it comes out!
Kristine D says
I am definitely making this recipe. I would love to know where I can purchase the tube pan!
Mavis Butterfield says
At a garage sale I think but you should be able to find one at a thrift store or Target.
Kristine D says
I have searched the internet even and can’t find a pan ‘exactly’ like that. I love the large opening, especially where the pan makes the cake look like a wreath, so the top could be decorated as such. I do have other bundt/tube pans I could use, but it wouldn’t have the same effect.
Mavis Butterfield says
I found one! –> http://www.etsy.com/listing/152501196/mirro-aluminum-bundt-pan-jello-mold?utm_source=google&utm_medium=product_listing_promoted&utm_campaign=vintage_low&gclid=CNLL8JqL7LgCFS6CQgodFwcAVQ
Kristine D says
Thank you SO much! I had no idea it was a Mirro bundt pan. Since you kindly pointed this out for me, I have been able to find a few others online as well :o) Can you tell me what size pan you used? 5 1/2 cup, 6 1/2 cup, etc.? It is listed on the side of the pan. Thanks again, I’m am truly grateful!
Mavis Butterfield says
5 1/2 cups! Just measured. 🙂
Kristine D says
Thanks so much Mavis! I am going to have a cake table at my daughters wedding shower this November and I wanted to make this just as shown in your photo.
Wendy Steele says
Does anyone have any ideas on a non-alcoholic substitute for the rum in this recipe?–Perhaps apple juice? Thank you 🙂
Mavis Butterfield says
Apple juice would work just fine Wendy. 🙂
heather says
rum extract?? or browned butter!
PattyB says
Wouldn’t this be a great recipe to swirl in some left over cranberry sauce? Mmmmm. I think I might try it!
renee says
Looks great. I am doing a hot chocolate bar for a Christmas party and this cake would work great with it along with the shortbread cookies.
i think you made out ok with the barter. Pancake mix is a lot cheaper than a whole bottle of dark rum when you only need 5 Tbls.
Kathy G says
I bought pumpkin eggnog today and will try it with that. They also had mint chocolate. My rum is Malibu,coconut rum. Might be n interesting flavor twist.
Monique S says
Made this last year and it was such a hit, I ended up making one for each house I went to Christmas day! that was 5 in total, but it was so worth it! Meant I didn’t have to suffer through my MIL’s horrid Christmas brunch casserole, and everyone had a delish snack cake! AND there was something yummy for me to nom on everywhere I went, lol. Diet began promptly on Dec 26th HAHA!
Will have to purchase a new tiny bottle of rum again soon, since that is the only reason I bought it to begin with!
Marion S says
Hey, what is the secret to the glaze? Is it supposed to be confectioners sugar instead of granular? No matter how much I stirred the sugar never dissolved. I even put in microwave to help melt it, only for a few seconds, which helped a little. But still was granular to the taste as I put on top. Is it a misprint? I have great looking cake but the glaze looks nothing like yours. It has granules that sparkle in the light.
Linda says
This cake is amazing! I made it twice last night! I made them in mini tube pans to put in goodie baskets. I baked them for 45 minutes since they are smaller. I didn’t have dark rum & didn’t want yo buy a whole bottle so I bought 2 mini bar size bottles for $1 each. One bottle is perfect for the recipe!
Tiffany says
DO you think this could be frozen and thawed and glazed later?
Mavis Butterfield says
Yes!!!
barbara Lee says
I do not use or drink alcohol i usually get none alcohol egg nog so how do i make this cake without the rum?
Mavis Butterfield says
Hi Barbara,
You will need to substitute an equal amount of liquid for the rum. I have never done that before but an apple cider, or syrup flavored with almond extract might work well. I hope that helps.
Jayme says
Have you tried making mini loaves to give as gifts? I would love to make this as gifts for my husbands co-workers. Any guess how that would adjust the cooking time? Thank you they look delicious.
Mavis Butterfield says
I have made mini loaves before with my strawberry strussel bread recipe here: https://www.onehundreddollarsamonth.com/recipe-strawberry-streusel-bread/ The recipe called for baking them for 35 minutes or until a toothpick inserted comes out clean. I hope that helps. 🙂
Melanie says
FYI, my husband made this TWICE over the holidays, and it was a hit both time! The only change we made was using powdered sugar rather than granulated sugar for the glaze so it was less grainy. EVERYONE raved about the cake; bravo to you for this one!