Eggnog Pound Cake with Crystal Rum Glaze

Are you a fan of eggnog? I’m a big fan of items flavored with eggnog, but could never actually drink a glass of it. Actually the thought of drinking eggnog kind of revolts me. Keep in mind I don’t like milk either, unless of course it’s poured over Lucky Charms.

However, I caught the festive holiday bug and ending up purchasing a carton of it a couple of weeks ago. Needless to say, it sat unopened in my refrigerator until yesterday when I decided I either needed to use it or toss it. I decided to do some online searching for recipes that utilized a random supply of eggnog, then it hit me and I had my game plan!

I remembered a glorious eggnog pound cake that graced the cover of Flo Braker’s book, Baking For All Occasions. By the way, this cookbook is a splendid and comprehensive collection of delicious recipes. Flo’s precise directions make this cookbook the perfect addition to any baker’s bookshelf, I just wish it had more photos.

Okay, back to the eggnog pound cake. The batter was seriously divine and was beautifully flecked with the raisins that I swapped in for the currants. The flavor of the baked cake was really tasty, it just didn’t have as much eggnog flavor as the batter did. If I make this again, I think I would add in a bit more nutmeg, just to kick it up a notch. The crystal rum glaze was the perfect addition and definitely gave the cake some character. If you have some extra eggnog hanging out in your fridge, this is definitely a great way to use it up! Have a great day and thanks so much for stopping by!

Eggnog Pound Cake

Yield: 1 cake, 8-16 servings depending on slice size


For the cake

Scant 1/2 cup dried currants (I used raisins)
2 tablespoons dark rum or water
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg, preferably freshly grated
8 ounces unsalted butter, at room temperature
2 cups granulated sugar
3 large eggs, lightly beaten
1 cup store-bought refrigerated (rather than canned) eggnog
1 teaspoon pure vanilla extract

For the crystal rum glaze

3/4 cup granulated sugar
2 tablespoons dark rum
2 tablespoons water


1. In a small bowl, combine the currants and rum and set aside to macerate for 15 minutes. Center a rack in the oven and preheat the oven to 350°F (175°C) or 325°F (160°C) if the pan has a dark finish). Butter a 10-by-3-inch Bundt pan, lightly coat it with nonstick spray, then flour it, tapping out the excess flour. Or, butter and flour a 10-by-4 1/4-inch tube pan with or without a removable bottom. Have all of the ingredients at room temperature.

2. Sift together the flour, baking powder, salt, and nutmeg onto a sheet of waxed paper; set aside. Using a stand mixer fitted with the paddle attachment, beat the butter on medium-low speed until creamy and smooth, 30 to 45 seconds. Stop the mixer and scrape down the sides of the bowl. Add the sugar in a steady stream and continue to beat on medium speed until light in color and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.

3. With the mixer still on medium speed, add the eggs, 1 to 2 tablespoons at a time, beating after each addition until incorporated and stopping the mixer occasionally to scrape down the sides of the bowl. 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. Stop the mixer as needed to scrape down the sides of the bowl. Add the vanilla during the final moments of mixing.

4. Detach the paddle and bowl from the mixer, and tap the paddle against the side of the bowl to free the excess batter. Using a rubber spatula, gently fold in the currants and any remaining rum. Spoon the batter into the prepared pan and spread evenly with the spatula.

5. Bake the cake just until the top springs back when lightly touched in the center and the sides are beginning to come away from the pan, 55 to 65 minutes. Transfer to a wire rack and let cool in the pan for about 10 minutes while you prepare the glaze.

For the crystal rum glaze

1. In a small bowl, combine the sugar, rum, and water and stir with a rubber spatula just until blended.

2. Without delay, tilt and rotate the cake pan while gently tapping it on a counter to release the cake sides. Invert a wire rack on top of the cake, invert the cake onto it, and carefully lift off the pan. Slide a sheet of waxed paper under the rack to catch any drips from the glaze. Using a pastry brush, coat the top and sides of the warm cake with all of the glaze. Let the cake cool completely before serving.

3. To serve, slide the base of a tart pan, a small rimless baking sheet, or a large offset spatula under the cake and carefully transfer it to a serving platter. Cut the cake into thin slices with a sharp or serrated knife.

from: Flo Braker's Baking for All Occasions

34 Responses to “Eggnog Pound Cake with Crystal Rum Glaze”

  1. I can handle a couple of sips of eggnog, then it becomes too much. Eggnog cake sounds awesome though! I also think eggnog ice cream would be fantastic, maybe next year!


  2. Courtney — December 29, 2010 at 9:19 pm

    I think I could eat a few slices of this and I’m not a huge eggnog fan, but when you make it like this.. yum!


  3. Aimee @ Simple Bites — December 29, 2010 at 9:34 pm

    Wow, now I’m wishing we hadn’t finished the eggnog last night. Yum! This looks like pretty much the best kind of cake ever.


  4. Shaina — December 29, 2010 at 9:37 pm

    Sounds delightful and very festive, Jamie!


  5. Mary C. — December 29, 2010 at 9:47 pm

    Thank you — I have been waiting for this recipe! :)


  6. Amy | She Wears Many Hats — December 29, 2010 at 10:21 pm

    Gracious this sounds yummy!


  7. Cookbook Queen — December 29, 2010 at 11:05 pm

    I’m with you–no eggnog for drinking!! And milk only for Lucky Charms (or Cocoa Pebbles). This cake looks GORGEOUS!! Great use of eggnog :)


  8. naomi — December 29, 2010 at 11:06 pm

    Really? Eggnog! HOLY CAKE heaven. I love this! I love the rum glaze!


  9. brooke — December 29, 2010 at 11:13 pm

    Yay! Finally found something I can do with an almost full carton of eggnog that I bought. :D (I’d never had it before and wanted to try it, but it turns out the kind I bought – or maybe all eggnog in general – had waaaaaay too many spices/rum for my liking.)


  10. My Kitchen in the Rockies — December 29, 2010 at 11:31 pm

    I baked and wrote about this cake a few weeks ago. It is unbelievably tasty. The rum glaze puts it over the top!


  11. Jackie — December 30, 2010 at 1:16 am


    How much more nutmeg would you add to this recipe.


  12. Justeen @ Blissful Baking — December 30, 2010 at 1:21 am

    what a scrumptious looking pound cake! i like eggnog flavored things as well (like lattes!), but not so much a fan of the actual drink.


  13. Felice — December 30, 2010 at 2:07 am

    I just purchased some eggnog and can’t wait to try this.


  14. Amanda — December 30, 2010 at 8:29 am

    You dont like MILK??? Its only like one of my favorite drinks of ALL TIME. Right after water. When I am preggers I can drink a half gallon a day. Or more. :)

    Beautiful pics!


  15. Chele — December 30, 2010 at 9:02 am

    I’ve never tasted eggnog so not sure if I would like a glass or not … but I’m pretty sure I’d like a slice of this cake! Looks so tasty ;0)


  16. Heather (Heather's Dish) — December 30, 2010 at 10:37 am

    i think i just died and went to heaven with this one…yum!


  17. Katrina — December 30, 2010 at 11:01 am

    I LOVE eggnog flavour in baking! Unlike you though, I like to drink it as well. This cake looks awesome!


  18. Margaret — December 30, 2010 at 11:51 am

    OH MY!!! But that looks fantastic. We never have left over eggnog, but will make sure we do now!!


  19. Zoe — December 30, 2010 at 11:55 am

    Made this exact recipe several times last week…always a hit! Pretty too…I find any cake/bundt recipe that calls for milk – use eggnog instead, delicious!!


  20. Jaclyn Webb — December 30, 2010 at 2:15 pm

    This looks awazing and so satisfying!


  21. Megan — January 5, 2011 at 11:25 am

    I made an eggnog pound cake for Christmas too, but a different recipe. YUMMY!


  22. jas — January 10, 2011 at 2:49 am

    oooh! YUM! I got a bundt tin for christmas and tried it the other day with success. This is definitely going to be the next one I try!


  23. claire — March 17, 2011 at 8:56 pm

    Oooh…now, thing is refrigerated eggnog isn’t exactly a British shop kind of thing; might I not perhaps use Advocaat? Its bottled, not canned -all I know of here. Thanks; I’ve never tried it and I’d love an excuse to do so :)


  24. Nicholas C — December 27, 2011 at 8:43 am

    I made this for Christmas Eve this year and let me tell you… was awesome!!

    The eggnog isn’t overpowering so don’t be alarmed if you don’t like eggnog. And if you do, the taste is still there. I left out the currants because I made it to go with fondue.

    Try it, trust me, you will like it!


  25. Deborah Rosen — December 27, 2011 at 10:55 am

    Eggnog is delicious if you put enough rum in it!

    And your cake recipe sounds just as good. If I weren’t almost out of rum I’d make one today.


  26. Jody — January 14, 2012 at 4:23 pm

    Another winner! It is absolutely delicious. The method of glazing it is lovely and easy. I also wish it was more egg-noggy, even with the addition of more fresh nutmeg. But it is moist and great no matter! Thank you!


  27. Stephanie — November 12, 2012 at 4:23 pm

    HI..I am thinking about making this for Thanksgiving. Do you think I can omit the raisins? I dont like them!!


    • Jamie — November 12, 2012 at 7:53 pm

      Sure, that should be just fine! Thanks for stopping by!

  28. Stephanie — December 18, 2012 at 2:34 pm

    Is this “fancy” enough to bring to Christmas Party? I know the host likes eggnog, but I want to WOW folks. You know how it goes .. ;)


    • MBA — December 19, 2012 at 9:27 am

      I feel this would be more than appropriate for a Christmas party. Fortunately, the taste will speak for itself. Thanks for stopping by and have a great day!

  29. Allison — December 20, 2012 at 5:08 pm

    I do not care for egg nog, not even spiked with rum. But I made this today and it was great! Would be great with vanilla ice cream.


  30. Stephanie — December 22, 2012 at 1:06 pm

    Would craisins taste ok? This looks great. I hope it is the kind of cake that gets better with age, because I want to make it ahead. I hope it turns out as pretty as yours!


    • MBA — December 26, 2012 at 9:11 am

      I have never attempted this recipe with craisins. If you do try it, please stop back and let us know how it turns out! Have a great day!

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