Eggnog Pound Cake with Rum Glaze

This  heavenly eggnog pound cake is a perfect dessert for Christmas! It’s a total crowd pleaser; people will beg you for the recipe. 

This Eggnog Pound Cake 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!

An overhead photo of eggnog pound cake, nutmeg, and Southern Comfort eggnog.

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.

Sliced eggnot poundcake on a wood backdrop.

Print Pin Recipe

Eggnog Pound Cake with Rum Glaze

5 from 7 votes
This heavenly eggnog cake is a perfect dessert for Christmas!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 10 slices (approximately)
Calories 326
Author Jennifer Farley


For the cake:

  • 8 ounces cake flour
  • 1 teaspoon fresh grated nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 6 ounces unsalted butter, room temperature
  • 8 ounces granulated sugar
  • 2 large eggs
  • 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


Prepare the cake:

  • 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.
  • Whisk the flour, nutmeg, cinnamon, and salt together and set aside.
  • 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.
  • On low speed, add the dry ingredients in 3 batches and mix until the batter is just combined.
  • Pour the batter into the reserved loaf pan and smooth the top with a spatula.
  • 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.
  • While the cake is cooling, prepare the glaze: Whisk together dark rum, eggnog, and confectioners’ sugar until smooth.
  • Before serving, drizzle the glaze over the cake.


Calories: 326kcal | Carbohydrates: 46g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 82mg | Sodium: 82mg | Potassium: 61mg | Sugar: 29g | Vitamin A: 10.1% | Vitamin C: 0.2% | Calcium: 3.2% | Iron: 2.2%

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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