Eggnog Pound Cake With Rum Glaze Recipes

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EGGNOG POUND CAKE WITH RUM GLAZE



Eggnog Pound Cake with Rum Glaze image

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

CAKE
1/2 c dried currents
2 Tbsp dark rum
3 c all purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
1/8 tsp ground nutmeg
1/2 c unsalted butter, softened
1/2 c canola oil
2 c raw (unrefined) sugar
3 large eggs
1 c eggnog mixed with 1 teaspoon vanilla
GLAZE
2 Tbsp water
2 Tbsp rum
3/4 c white granulated sugar

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.

EGGNOG BUNDT CAKE WITH RUM ICING



Eggnog Bundt Cake with Rum Icing image

A wonderful eggnog-infused Bundt cake spiked with rum and traditional eggnog spices.

Provided by Michelle

Categories     Dessert

Time 1h20m

Number Of Ingredients 16

1 tablespoon unsalted butter (melted)
1 tablespoon all-purpose flour
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
¾ cup eggnog (at room temperature)
1 tablespoon vanilla extract
18 tablespoons unsalted butter, cut into 18 pieces and softened ((9 ounces ))
2 cups granulated sugar
3 eggs + 1 egg yolk (at room temperature)
1 tablespoon dark rum
1 teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1½ cups powdered sugar
3 tablespoons dark rum

Steps:

  • Adjust oven rack to lower-middle position and preheat oven to 350 degrees F.
  • Prepare the Pan: Stir together the melted butter and 1 tablespoon flour in a small bowl until a paste forms. Using a pastry brush, coat all of the interior surfaces of a 12-cup Bundt pan.
  • Make the Cake: In a medium bowl, whisk together the flour, salt, baking powder and baking soda; set aside. In a small bowl, whisk together the eggnog and vanilla; set aside.
  • Using an electric mixer, beat the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add the eggs and the yolk, one at a time, and beat until combined, scraping the sides of the bowl as needed. Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with the eggnog mixture in 2 additions, scraping the bowl as needed.
  • Combine 1 cup of the cake batter with the 1 tablespoon of rum, nutmeg and cinnamon in a medium bowl, and stir until just combined. Spread the remaining batter in an even layer in the prepared pan. Spoon the spiced batter over top and swirl gently with a butter knife.
  • Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 50 minutes to 1 hour. Let the cake cool in the pan for 25 minutes, then turn it out onto a wire rack to cool completely, about 3 hours.
  • Make the Rum Icing: In a medium bowl, whisk together the powdered sugar and remaining 3 tablespoons of rum until smooth. The icing should be a thick pouring consistency; if it is too thick to pour, add eggnog 1 tablespoon at a time, until the appropriate consistency is reached. Pour the icing over the cooled cake and allow to set for at least 30 minutes before serving. The cake can be stored at room temperature, wrapped tightly in plastic wrap, for up to 4 days.

Nutrition Facts : Calories 507 kcal, Carbohydrate 74 g, Protein 5 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 97 mg, Sodium 267 mg, Sugar 49 g, ServingSize 1 serving

EGGNOG BUNDT CAKE WITH RUM GLAZE



Eggnog Bundt Cake with Rum Glaze image

Yield: 10-inch bundt cake

Provided by Maryanne Cabrera

Categories     Dessert

Time 1h10m

Number Of Ingredients 18

3 cups (366 grams) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1 cup (227 grams) unsalted butter, (room temperature, softened)
1 1/2 cup (295 grams) granulated sugar
4 large eggs, (room temperature)
2 Tablespoons spiced rum*
1 teaspoon vanilla extract
1 cup eggnog,* (room temp)
1 cup + 2 Tablespoons (126 grams) powdered sugar
1/4 teaspoon ground cinnamon
pinch ground nutmeg
1/2 teaspoon vanilla extract
1 Tablespoon eggnog
2 Tablespoon spiced rum

Steps:

  • Preheat oven to 350°F. Generously butter and flour bundt cake pan. Tap out any excess flour. Set aside.
  • In a large bowl, whisk together flour, baking powder, baking soda, nutmeg, cinnamon, and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment (or use a handheld mixer), cream together butter and sugar. Scrape down bowl as needed. Add eggs one a time, ensuring each egg is incorporated before adding the next. Add rum and vanilla. Mix until combined.
  • Add dry flour mixture in three additions, alternating with the eggnog. Begin and end with the flour mixture. Mix on low speed until thoroughly combined. Scrape down bowl as needed to ensure thorough mixing.
  • Pour batter into prepared bundt cake pan. Level off batter. Bake for 55-65 minutes until cake springs back to touch and toothpick inserted cake comes out clean.
  • Allow cake to cool in pan for 10 minutes. Invert bundt cake onto a wire rack. Remove cake from mold and allow to cool.
  • To make rum glaze: whisk together powdered sugar, cinnamon, and nutmeg. Add vanilla, eggnog, and rum. Whisk until smooth. Pour over cooled bundt cake.

EGGNOG POUND CAKE



Eggnog Pound Cake image

Provided by Melissa Sperka

Categories     Cake     Dessert

Time 3h35m

Number Of Ingredients 17

3 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 1/2 cup butter (softened)
2 cup granulated sugar
1 tsp pure rum extract
1 tsp pure vanilla extract
6 large eggs
1 cup prepared eggnog
Glaze:
2 cup powdered sugar
1/4 cup eggnog
1 Tbsp butter (melted)
1/2 tsp pure rum extract (OR 1 Tbsp dark rum)
ground nutmeg for dusting

Steps:

  • Preheat the oven to 350°F. Move the oven rack to the lower 1/3 of the oven. Grease and flour a tube or bundt pan or spray with baking spray. Set aside.
  • Sift together the flour, baking powder, salt, nutmeg and cinnamon.
  • In the bowl of a stand mixer, cream together butter sugar, rum and vanilla extracts. Beat for 2-3 minutes until fluffy and fully combined.
  • Add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl periodically.
  • Gradually add the sifted dry ingredients alternately with eggnog. Beginning and ending with flour. After all has been added, increase the speed of the mixer and beat just until fully combined. Stop and scrape the sides of the bowl as needed.
  • Spread evenly into the prepared pan. Bounce the pan on the counter to settle batter.
  • Place into the oven and bake for 1 hour 10-15-minutes or until a cake tester inserted into the center shows moist crumbs. Check halfway through and lay a piece of aluminum foil on top to prevent over browning, if needed.
  • Cool in the pan for 15 minutes then remove and place onto a cooling rack to cool completely. Dust with powdered sugar or glaze, if desired.
  • To glaze: In a small bowl whisk together powdered sugar, eggnog butter and rum extract. (May use 1-2 Tbsp dark rum in place of extract, if preferred.) Add additional eggnog until your desired thickness is reached.
  • Drizzle over cake and dust with nutmeg. Store chilled.

EGGNOG POUND CAKE



Eggnog Pound Cake image

When you're having company, this cake-served with a custard sauce and a dash of nutmeg-inspires oohs and aahs.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 20 servings.

Number Of Ingredients 16

1 package yellow cake mix (regular size)
1-1/4 cups eggnog
3 large eggs
1/4 cup butter, softened
2 teaspoons ground nutmeg
1/2 to 1 teaspoon vanilla extract
CREAMY CUSTARD SAUCE:
1/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup whole milk
1 large egg yolk, beaten
1 teaspoon butter
1/4 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped
Additional nutmeg, optional

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube can. Combine first six ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., Meanwhile, for sauce, in a heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 1-2 minutes longer. Remove from heat. , In a bowl, whisk a small amount of hot mixture into egg yolk; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla. Cool completely. Fold in whipped cream; refrigerate until cold. Serve sauce with cake; if desired, sprinkle with nutmeg.

Nutrition Facts : Calories 206 calories, Fat 10g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 244mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

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

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

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

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 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

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

RUM EGGNOG CAKE



Rum Eggnog Cake image

This eggnog cake is quick and easy to make for the holidays. It calls for a cake mix, and rum and nutmeg give the cake its classic eggnog flavor.

Provided by Diana Rattray

Categories     Dessert     Cake

Time 55m

Number Of Ingredients 16

For the Cake:
8 tablespoons (4 ounces) unsalted butter, softened
3 large eggs, slightly beaten
1 cup eggnog
1/4 cup rum
2 teaspoons pure vanilla extract
1 teaspoon ground nutmeg
1 (18.25-ounce) package white cake mix
For the Rum Glaze:
1 1/4 cups confectioners' sugar, sifted
2 tablespoons rum, or milk and rum flavoring
2 tablespoons butter, melted
1 tablespoon milk or eggnog, optional
For Decoration:
Fresh mint leaves, for optional garnish
1/4 cup red berries, for optional garnish

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

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