Best 3 Eggnog Pound Cake With Rum Glaze Recipes

Searching for an exquisite creation of flavors that will surprise your taste buds? Look no further than the magnificent eggnog pound cake with rum glaze. This delectable treat takes the classic pound cake and infuses it with the warmth and richness of eggnog, creating a moist and flavorful cake that will satisfy your sweet cravings. The eggnog adds a unique twist to enhance the traditional pound cake recipe, creating a harmonious blend of flavors that will tantalize your senses. Topped with a luscious rum glaze, this cake offers an additional layer of depth and sophistication, making it a perfect dessert to impress your friends and family. Prepare to embark on a culinary journey filled with sweet and aromatic notes as you discover the best recipe to create this exceptional eggnog pound cake with rum glaze.

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EGGNOG POUND CAKE

Eggnog Pound Cake image

A festive pound cake with eggnog, your choice of currants, raisins or my favorite dried cranberries, with an orange, rum glaze

Provided by Calee

Categories Dessert

Time 1h35m

Yield 20 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup raisins or 1/2 cup dried cranberries
2 tablespoons dark rum or 2 tablespoons water
1 cup unsalted butter, room temperature
2 cups sugar
3 eggs
3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon nutmeg, fresh grated is best
1 cup eggnog (store bought)
1 teaspoon vanilla
1 tablespoon orange zest (grated)
3 tablespoons orange juice
1 tablespoon dark rum
3/4 cup sugar

Steps:

Soak currents or raisins or cranberries in rum for 15 minutes.
Using electric mixer on medium speed, beat butter until creamy 30-40 seconds. Add sugar and beat until light and fluffy 5 minutes.
Add eggs one at a time, beating well after each addition.
In separate bowl sift together flour, baking powder, salt and nutmeg.
Measure eggnog and add vanilla.
At low speed add dry ingredients in 4 additions, alternating with eggnog, begin with and end with dry ingredients. Scrape bowl occasionally.
Fold in orange zest, currants and remaining liquid.
Spoon batter into prepared 10 inch bundt pan. Bake at 325 for 55-65 minutes, check with toothpick, if toothpick comes out clean, it's done.
Remove from oven and cool upright in the pan on a rack for 10 minutes.
Prepare glaze blending together oj, sugar and rum.
Invert cake onto a wax paper covered rack. Use pastry brush to brush the surface of the cake with glaze. Cool completely.

Nutrition Facts : Calories 301.4, Fat 11.1, SaturatedFat 6.7, Cholesterol 63.6, Sodium 84.7, Carbohydrate 46.7, Fiber 0.8, Sugar 31.3, Protein 3.6

HOLIDAY EGGNOG CAKE WITH EGGNOG-RUM GLAZE

Holiday Eggnog Cake With Eggnog-Rum Glaze image

This eggnog cake will knock your Christmas stockings off! Whether you're looking for reasons to use up the rest of your eggnog or you just really adore it like I do, it really makes for a delicious, super moist and fluffy cake.

Provided by Cooking Creation

Categories Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 16

Ingredients

1/2 cup butter, room temperature
1 cup white sugar
2 large eggs, room temperature
1 1/2 cups eggnog, room temperature
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup confectioners' sugar
3 tablespoons eggnog
1 teaspoon rum
1/2 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon

Steps:

Preheat oven to 325 degrees. Lightly grease the inside of a fluted cake pan.
In a medium bowl, cream the butter and sugar, until smooth. Beat in the eggs one at a time. Add the eggnog and vanilla and continue to beat until well combined.
In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Gradually stir the flour mixture into the wet ingredients, until just combined. Be careful to not over mix. Pour the batter into the prepared pan.
Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool for 15 minutes in the pan before removing.
Make the glaze. In a small bowl, combine the confectioners' sugar, eggnog, rum, vanilla and cinnamon. Set aside. Carefully turn the cake over onto a serving platter. Liberally drizzle the glaze over the cake.
Serve and enjoy!

EGGNOG POUND CAKE

Eggnog Pound Cake image

A sumptuous holiday pound cake with a Northwestern flavor. Excellent for Christmas buffets or open houses!

Provided by DOCTOR KITTEN

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy

Time 1h40m

Yield 16

Number Of Ingredients 16

Ingredients

¼ cup dried blueberries
¼ cup chopped dried cherries
¼ cup dried cranberries
2 tablespoons brandy
3 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
⅛ teaspoon freshly grated nutmeg
1 cup unsalted butter, softened
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup eggnog
2 tablespoons brandy
2 tablespoons water
¾ cup white sugar

Steps:

In a small bowl, combine dried blueberries, dried cherries, dried cranberries, and 2 tablespoons brandy. Soak for 15 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan or Bundt pan. Sift together the flour, baking powder, salt, and nutmeg; set aside.
In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the eggnog, mixing just until incorporated. Fold in soaked fruit mixture. Spread batter into prepared pan.
Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack.
In a small bowl, mix together brandy, water, and 3/4 cup sugar. With pastry brush, brush entire surface of cake with glaze. Cool completely before serving.

Nutrition Facts : Calories 386.8 calories, Carbohydrate 59.5 g, Cholesterol 74.7 mg, Fat 13.9 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 8.3 g, Sodium 106.2 mg, Sugar 39.7 g

## **Egg Nog Pound Cake with Glaze** ### **Summary** * This Egg Nog Pound Cake is a moist and flavorful cake perfect for the holiday season. * The cake is made with eggnog, butter, sugar, eggs, and all-purpose and cake flours. * The glaze is made with confectioners' sugar, eggnog, and vanilla. * The cake is easy to make and can be prepared ahead of time. ### **Baking:** * Preheat the Oven to 325 degrees F. * Grease and lightly sprinkle, with seasoned bread crumbs, a 12 inch bundt pan. * In a large bowl, cream together the butter and sugar until light and fluffy. * Add in the eggs one at a time, beating well after each addition. * Combine the cake and all-purpose flours, salt, and nutmeg in another bowl. * Add the dry ingredients to the wet ingredients alternately with the eggnog, beginning and continuing with the dry ingredients. * Pour the batter into the prepared bundt pan. * Bake for 1 hour and 15 minutes, or until a toothpick comes out with just a few moist crumbs attached. ### **Glaze:** * While the cake is still warm, whisk together the confectioners' sugar, eggnog, and vanilla in a small bowl. * Pour the glaze over the warm cake. * Let cool completely before serving. ### **Serving:** * The cake can be served plain or with whipped cream, ice cream, or fresh fruit. * It can also be stored in an airtight container at room temperature for up to 3 days. ### **Conclusion:** This Egg Nog Pound Cake is a delicious and festive treat perfect for any holiday party. It is easy to make and can be prepared ahead of time, making it the perfect dessert for busy holiday gatherings.