Best 4 Eggnog Pound Cake With Rum Glaze Recipes
Indulge in the rich and decadent Eggnog Pound Cake with Rum Glaze, a delightful treat that combines the warmth of eggnog with the boozy sweetness of rum. This classic pound cake gets a festive twist with the addition of eggnog, resulting in a moist, tender crumb that is bursting with flavor. The rum glaze adds an extra layer of indulgence, creating a perfect balance of sweetness and sophistication. Get ready to impress your friends and family with this show-stopping dessert that is perfect for any special occasion.
This recipe is accompanied by two additional variations to satisfy every palate. For those who prefer a nutty twist, the Eggnog Pound Cake with Pecan Rum Glaze is an absolute delight. The crunchy pecans add a textural contrast to the soft cake, while the pecan rum glaze elevates the flavor profile with a hint of smokiness. Alternatively, if you are looking for a gluten-free option, the Gluten-Free Eggnog Pound Cake with Rum Glaze is the perfect choice. This version uses almond flour and tapioca flour to create a tender and flavorful cake that is just as satisfying as the original.
No matter which recipe you choose, the Eggnog Pound Cake with Rum Glaze is sure to be a hit. Its moist texture, rich flavor, and boozy glaze make it an irresistible dessert that will leave you craving more. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will fill your kitchen with the aromas of holiday cheer.
EGGNOG POUND CAKE WITH RUM GLAZE
I based this recipe on a similar one from Horizon Dairy, making a few minor changes to fit what I had on hand. We love this cake! I love eggnog, and tend to buy too much during the holiday season, so this is a great use for leftovers. The flavor is rich, and the oil helps the cake stay soft and moist until every last slice is...
Provided by Susan Feliciano
Categories Cakes
Time 1h45m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 325°F. Grease and flour a 9-inch Bundt pan. In a small bowl, soak currents in rum for at least 15 minutes.
- 2. Combine flour, baking powder, salt, and nutmeg in a medium bowl, stir, and set aside.
- 3. In a mixing bowl, beat butter with oil on medium speed for 30 seconds. Add sugar and beat for 5 minutes on medium speed. Add eggs one at a time, beating 30 seconds after each addition. Scrape sides of bowl.
- 4. Then, with mixer on low speed, alternately beat in eggnog and flour mixture. When well mixed, fold in the currents and rum. Spread mixture in prepared Bundt pan.
- 5. Bake 55-65 minutes or until a knife inserted in center comes out clean. Cool cake in pan on a wire rack for 10 minutes.
- 6. While cake is cooling, combine the glaze ingredients. Turn the cake out onto serving platter. Use a pastry brush to spread glaze on warm cake. Allow to cool completely before serving.
RUM EGGNOG CAKE
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Steps:
- Gather the cake ingredients.
- Preheat the oven to 325 F.
- Generously grease and flour a 12-cup Bundt cake pan.
- In a large bowl, beat the butter until light, either by hand or with the help of a mixer. Add in the eggs, eggnog, and rum (or 1/4 cup eggnog plus rum flavoring) and beat on low for 3 minutes.
- Add the vanilla, nutmeg, and cake mix and beat slowly to combine. Set the mixer on high speed and beat well for 2 minutes, until the mixture is fluffy and filled with air.
- Spoon the batter into the prepared Bundt cake pan.
- Bake the cake for 35 to 45 minutes, or until a cake tester or a long wooden pick comes out clean when inserted in the middle of the cake. If your oven is hotter in some spots, turn the cake 180 F after 20 minutes in the oven.
- Cool the cake in the pan on a rack for 15 minutes.
- Invert the cake onto a serving plate or cake tray and cool completely at room temperature.
- Gather the glaze ingredients.
- While the cake cools, combine the confectioners' sugar with the rum and melted butter in a bowl. Mix well using a small whisk.
- If necessary, add milk or eggnog to thin the glaze. Or, if too thin, add more confectioners' sugar to thicken the mixture.
- Drizzle the glaze over the cooled cake in a decorative pattern. Garnish with mint leaves and red berries, if desired.
- Enjoy.
Nutrition Facts : Calories 296 kcal, Carbohydrate 42 g, Cholesterol 72 mg, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, Sodium 312 mg, Sugar 27 g, Fat 11 g, ServingSize 12 servings, UnsaturatedFat 0 g
HOLIDAY EGGNOG CAKE WITH EGGNOG-RUM GLAZE
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
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!
RUM POUND CAKE
This recipe is from Paula Deen's magazine called Holiday Baking. This cake looked so good I couldn't wait until the holidays to make it. It was amazing! If you want to try a really nice rum for this cake, if it's available in your area (also good in eggnog) try Captain Morgan's Private Stock. It is a rum with added spices, very nice. I made the glaze with this also. I halved that recipe and it was plenty. The serving size of this depends on how big a slice you cut :) Salt is not listed as an ingredient because I use salted butter but if you use unsalted butter or just want this cake saltier add 1/2 tsp salt.
Provided by LuuvBunny
Categories Dessert
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F Grease entire 12-cup tube pan and line bottom with parchment paper.
- In a large bowl, beat butter and shortening at medium-high speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, combine flour and baking powder.
- In a small bowl, combine milk, rum and vanilla.
- Gradually add flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture, beating well after each addition.
- Pour batter into prepared pan; sprinkle evenly with chopped pecans.
- Bake 1 hour and 10-15 minutes or until toothpick inserted into center comes clean.
- Pierce top of cake 8-10 times with a thin skewer. Pour Rum Glaze over hot cake.
- Let cake cool in pan for 15 minutes. Remove from pan, invert onto wire rack and let cool completely. Serve cake pecan side up.
- Rum Glaze:.
- In a medium saucepan, combine all ingredients. Bring to a boil over medium heat, stirring until sugar is dissolved.
Nutrition Facts : Calories 382.9, Fat 18.9, SaturatedFat 9, Cholesterol 70.3, Sodium 128.9, Carbohydrate 48.2, Fiber 0.7, Sugar 34, Protein 3.8
Tips:
- Use fresh ingredients for the best flavor. Fresh eggs, milk, and butter will make a big difference in the taste of the cake.
- Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients blend together more smoothly and create a lighter, fluffier cake.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake in a preheated oven. This will help the cake rise evenly.
- Let the cake cool completely before glazing it. This will help the glaze set properly.
- Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Conclusion:
This eggnog pound cake with rum glaze is a delicious and festive treat that is perfect for any occasion. The cake is moist and flavorful, and the rum glaze adds a touch of sweetness and complexity. This cake is sure to be a hit with your family and friends.
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