This Rum and Eggnog Pound Cake reminds me of a special person in my life.
Nothing goes better together than Rum and Eggnog. Try these flavors in this Rum and Eggnog Pound Cake Recipe.
After the second time I made this Rum and Eggnog Pound Cake and was able to fully enjoy a slice, the first thing that came to me was a feeling. I can’t describe it but when I bit into this cake, not only was it delicious, but it gave me a nostalgic feeling and a sense of familiarity. It was almost as if biting into a slice of this cake was like taking a trip through a time machine. It took me a minute but I finally realized what I was feeling. I was thinking about my “Nana”. You see, I have three families that make up my entire family. There is my mother’s side, which consists of my grandmothers and grandfathers side of the family; I have my biological father’s family; and then there is my step-father’s family. If you add all of those pieces, you get one big ass pie (I made a funny :-)). Seeing how there are three sides to my family, I also was blessed to have three grandmothers! One of those women, whom I have yet to talk about, is my “Nana”, who is my step-father’s mother.
There is so much that I can say about this woman. I am actually going through my mind to find one aspect or story about her that I can share that will describe her perfectly. I think I will just tell you about her cooking. Simply…THE WOMAN CAN THROW DOWN! I’m telling you her cooking can make mountains move. One of my best memories of her cooking was a Thanksgiving we had when I was about 14, I think. I told you guys before when my family had holiday dinners, we would always go over my grandmother (my mother’s mom) house or over my Aunt Lela (my mother’s aunt). Well, I believe it was the Thanksgiving after my grandmother passed away, my Nana came over to our house and blessed us with a REAL Thanksgiving meal! It was so different than anything I had ever seen. There were all the traditional side dishes of course, but there were also some new players at the table. She made Pasta Salad, Potato Salad, Deviled Eggs, Peach Cobbler, Pecan Pie, and there was some sort of dessert that had Egg Nog and/ or Rum. I cannot for the life of me remember exactly what it was, but I know it was there and I was beyond happy! It was like Christmas came early! There was so much food that we were eating leftovers for about a week. When I came downstairs to eat with the family, my first thought was “Thank you Nana” and “Why can’t every Thanksgiving be this way”?
Thank you for that meal Nana!
My Nana’s personality is of a confident, self-sufficient, nurturing, and incredibly loving personality, who also has been called “the life of the party”, a “rolling stone”, and loud! When I say loud, I mean you know when she has arrived. Her presence is immediately felt and known. She defies the logic and description of senior citizen. In fact, I don’t even consider her to be senior citizen. She has the energy of a bull, the intelligence of a Nobel Peace Prize candidate, the wisdom of a prophet, and the common sense of a street hustler. She is everything!
I know if she were to try my Rum and Eggnog Pound Cake she would be proud. I know she is impressed and pleased with the cooking I share with all of you. I have YEARS of cooking to catch up with her experience and I have nothing but time. The passion for cooking my Nana possesses, I am lucky to gain an 8th of that knowledge. This Rum and Eggnog Pound Cake Recipe is for you Nana! I know you are reading this post or you will be when you are not trying to make the world a better place in your unconventional and unorthodox way. This holiday season try this Rum and Eggnog Pound Cake to feel the love and comfort from my Nana that you will love and feel at home no matter where you are.
- 3 ½ c. sugar
- 2 stick unsalted butter, softened
- 5 egg, room temperature
- 3 c. flour, sifted
- 1 c. eggnog
- 1 tsp. Rum Extract
- 2 tsp. Vanilla extract
- 1 tsp. cinnamon
- 1 tsp. Salt
- 1 dollop sour cream
- 1 ½ c. powdered sugar
- 4 tbsp. Butter, melted
- 2 ½ tbsp. Eggnog
- 1 tsp. Vanilla extract
- Pinch of salt
- Preheat oven to 325 degrees
- In a large bowl using a handheld or standing mixer, add the butter and cream the butter with the sugar until light and fluffy. Use a rubber spatula to scrape the edges. Add the eggs one a time, adding a new egg after each is well blended.
- Add the flour ½ cup at a time, add the egg nog, salt, cinnamon, rum and vanilla extract. Spray a Bundt Cake Pan with baking spray and pour in the cake batter. Place the rack in the middle of the oven and bake the cake for 50-60 minutes. ALlow the cake to cool.
- Icing: In a large bowl, add powdered sugar, melted butter, eggnog, pinch of salt, and vanilla extract and mix together until smooth. Pour over the cake and serve.