Eggnog Poundcake with Rum Glaze

This  heavenly eggnog cake is a perfect dessert for Christmas!

This Eggnog Poundcake with Rum Glaze is moist, dense, sweet and eggy. It's a fabulous holiday dessert!

I’m a bit late getting this recipe to you. It’s unfortunate because this eggnog cake is a perfect dessert for Christmas. Alas, vacation has been distracting and my blog has taken a backseat. The good news is that this cake will also be a fabulous addition to any New Years Eve party! 

This Eggnog Poundcake with Rum Glaze is moist, dense, sweet and eggy. It's a fabulous holiday dessert!

Every year I turn eggnog into a new dessert. Previously I’ve used it in cupcakes, a roulade, doughnuts, ice cream and cookies. The only logical next recipe was cake!

This Eggnog Poundcake with Rum Glaze is moist, dense, sweet and eggy. It's a fabulous holiday dessert!

I love poundcake. It’s easy to prepare and there’s something so satisfying about the moist, dense consistency and natural eggy flavor. The rum glaze and fresh grated nutmeg are the perfect finishing touch.

This Eggnog Poundcake with Rum Glaze is moist, dense, sweet and eggy. It's a fabulous holiday dessert!

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Eggnog Poundcake with Rum Glaze
Prep Time
15 mins
Cook Time
1 hrs 15 mins
Total Time
1 hrs 30 mins
 

This heavenly eggnog cake is a perfect dessert for Christmas!

Course: Dessert
Cuisine: American
Servings: 9 slices
Author: Jennifer Farley
Ingredients
For the cake:
  • 8 ounces cake flour
  • 1 teaspoon fresh grated nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 6 ounces unsalted butter, room temperature
  • 8 ounces granulated sugar
  • 2 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup eggnog, room temperature
For the glaze:
  • 1 tablespoon dark rum
  • 1 tablespoon eggnog
  • 1/2 cup confectioners' sugar
Instructions
Prepare the cake:
  1. Preheat the oven to 325 degrees F and place an oven rack in the center position. Grease a 9x5-inch loaf pan and line the bottom with parchment paper.
  2. Whisk the flour, nutmeg, cinnamon, and salt together and set aside.
  3. In a stand mixer with the paddle attachment, cream the butter and sugar together on high speed until light and fluffy, approximately 5 minutes. Scrape down the sides of the bowl and mix on high speed for another 30 seconds. Turn the mixer speed down to medium-low and add the room temperature eggs, one at a time, allowing them to incorporate completely before adding the next. Scrape down the sides of the bowl, add the vanilla and eggnog and then mix again until everything is just combined.
  4. On low speed, add the dry ingredients in 3 batches and mix until the batter is just combined.
  5. Pour the batter into the reserved loaf pan and smooth the top with a spatula.
  6. Bake for 70-75 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 5 minutes in the pan and then gently flip onto a cooling rack. Allow the cake to cool to room temperature.
  7. While the cake is cooling, prepare the glaze: Whisk together dark rum, eggnog, and confectioners’ sugar until smooth.
  8. Before serving, drizzle the glaze over the cake.

 

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