Description
Try this awesome Christmas Dessert that combines Eggnog and Rum into a cake. This all-star Rum and Eggnog Pound Cake will make your holiday season!
Ingredients
Scale
- 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
- Icing:
- 1 ½ c. powdered sugar
- 4 tbsp. Butter, melted
- 2 ½ tbsp. Eggnog
- 1 tsp. Vanilla extract
- Pinch of salt
Instructions
- 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 eggnog, 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, a pinch of salt, and vanilla extract and mix together until smooth. Pour over the cake and serve.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Dessert
