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a plate with rum and eggnog pound cake

Rum and Eggnog Pound Cake


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  • Author: Nicole Nared-Washington from Brown Sugar Food Blog
  • Total Time: 1 hour 20 mins
  • Yield: 12 1x

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

  1. Preheat oven to 325 degrees
  2. 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.
  3. 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.
  4. 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