Eggnog Pound Cake with Rum Glaze: A Festive Holiday Dessert

When it comes to holiday desserts, few treats capture the essence of Christmas like a slice of Eggnog Pound Cake with Rum Glaze. This deliciously moist cake is infused with the rich, creamy flavors of eggnog, which makes it the perfect seasonal dessert. Topped with a decadent rum glaze, it’s the kind of treat that immediately transports you to cozy holiday gatherings and festive celebrations.

Whether you’re looking for a show-stopping dessert for your holiday dinner or a sweet treat to share with family and friends, this eggnog pound cake checks all the boxes: comforting, flavorful, and beautifully festive. Let’s dive into the recipe, tips, and variations for making this indulgent dessert.

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1. Why Eggnog Pound Cake is Perfect for the Holidays

1.1 Classic Holiday Flavors

Eggnog is synonymous with the holiday season, and when combined with a rich pound cake, it creates a perfect match. The hint of nutmeg and cinnamon in the cake, combined with the creamy texture of eggnog, brings all the warmth of the holidays into every bite.

1.2 Moist and Dense Texture

Pound cakes are known for their moist, dense crumb, which pairs perfectly with the smooth glaze. The eggnog flavor infuses the cake, keeping it deliciously tender and flavorful.

1.3 Rum Glaze for Extra Festivity

The rum glaze not only enhances the flavor but adds a touch of decadence. It’s the perfect finishing touch that elevates this cake into something truly special.

1.4 Easy to Make, Hard to Resist

While this cake looks and tastes like a showstopper, it’s surprisingly easy to make. With just a few ingredients and a bit of patience, you can create a dessert that looks like it came from a bakery.

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2. Ingredients for Eggnog Pound Cake

2.1 For the Cake

• 2 ½ cups all-purpose flour: The base of the cake, giving it structure.
• 1 ½ teaspoons baking powder: To help the cake rise.
• ½ teaspoon salt: To balance the flavors.
• 1 teaspoon ground cinnamon: For a warm spice note.
• 1 teaspoon ground nutmeg: The signature spice of eggnog.
• 1 cup unsalted butter: Room temperature, for richness.
• 1 ½ cups granulated sugar: For sweetness and texture.
• 4 large eggs: The binder that gives the cake structure.
• 1 cup eggnog: The star ingredient, for flavor and moisture.
• 2 teaspoons vanilla extract: To enhance the overall flavor.

2.2 For the Rum Glaze

• 1 cup powdered sugar: To create a smooth, thick glaze.
• 2 tablespoons butter: Melted, to add richness to the glaze.
• 2 tablespoons dark rum: For that delicious holiday kick.
• 1 tablespoon eggnog: To tie in the cake flavor.

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3. How to Make Eggnog Pound Cake with Rum Glaze

3.1 Preparing the Cake Batter

1. Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or bundt pan for easy removal.
2. Mix dry ingredients: In a bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
3. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This will take about 4-5 minutes.
4. Add the eggs: One at a time, add the eggs, beating well after each addition to ensure the batter is smooth.
5. Alternate adding the dry ingredients and eggnog: Add the dry ingredients to the butter mixture in three additions, alternating with the eggnog in two additions, beginning and ending with the flour mixture. Mix gently to avoid overworking the batter.

3.2 Baking the Cake

1. Pour the batter into the prepared pan, smoothing the top with a spatula.
2. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
3. Cool the cake: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

3.3 Preparing the Rum Glaze

1. In a small saucepan, melt the butter over medium heat.
2. Stir in the rum and eggnog, then bring the mixture to a gentle simmer.
3. Remove from heat and whisk in the powdered sugar until smooth and glossy.
4. Drizzle the glaze over the cooled pound cake, allowing it to drip down the sides for that beautiful, festive finish.

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4. Tips for Perfect Eggnog Pound Cake

4.1 Use Fresh Eggnog

For the best flavor, use fresh eggnog that’s free from artificial additives. If you prefer, you can also use homemade eggnog for a richer taste.

4.2 Don’t Overmix the Batter

Overmixing the batter can lead to a dense, tough cake. Mix only until combined to ensure a light, airy crumb.

4.3 Check for Doneness

Oven temperatures can vary, so be sure to check the cake’s doneness by inserting a toothpick. It should come out clean, with no wet batter.

4.4 Let the Cake Cool Before Glazing

Allow the cake to cool completely before drizzling the glaze. This prevents the glaze from melting too quickly and gives it a nice shine.

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5. Variations of Eggnog Pound Cake

5.1 Vegan Version

Substitute the eggs and butter with plant-based alternatives such as flax eggs and dairy-free butter. Use coconut milk or almond milk in place of eggnog for a dairy-free option.

5.2 Chocolate Eggnog Cake

Add ½ cup of cocoa powder to the dry ingredients to turn this classic pound cake into a rich, chocolatey version with an eggnog twist.

5.3 Eggnog Cupcakes

Instead of baking a full-sized cake, make individual eggnog cupcakes. Follow the same recipe but bake in a muffin tin for 18-22 minutes.

5.4 Spiced Rum Glaze

For a deeper flavor, use spiced rum instead of dark rum in the glaze. It will add an extra layer of warmth and spice to the finished cake.

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6. Pairing Suggestions

This eggnog pound cake pairs beautifully with a variety of beverages:

• Hot chocolate: A rich, creamy mug of hot cocoa complements the warm spices in the cake.
• Coffee or espresso: The slight bitterness of coffee balances the sweetness of the cake and glaze.
• Mulled wine: The warm, spiced flavors of mulled wine are a perfect match for the nutmeg and cinnamon in the cake.

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7. Storing and Freezing Eggnog Pound Cake

7.1 Storing the Cake

Keep the cake in an airtight container at room temperature for up to 4 days. The cake stays moist and flavorful, and the glaze will remain shiny.

7.2 Freezing the Cake

To freeze the cake, wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months. When ready to serve, thaw it overnight in the fridge and drizzle with fresh glaze before serving.

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8. Why This Cake is Ideal for Holiday Celebrations

8.1 Festive and Beautiful

With its rich eggnog flavor and gorgeous rum glaze, this cake makes a stunning centerpiece for any holiday dessert table.

8.2 Easy to Prepare

While it looks sophisticated, the recipe is straightforward, and the result is a moist, flavorful cake that takes minimal effort.

8.3 Ideal for Gifting

Packaged in a decorative box, this pound cake makes a wonderful homemade gift. Your friends and family will appreciate the thoughtfulness and the delicious treat.

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FAQs

1. Can I use store-bought eggnog?

Yes, store-bought eggnog works perfectly in this recipe. Just be sure to choose a high-quality eggnog for the best flavor.

2. How can I make the glaze thicker?

If you’d like a thicker glaze, simply add more powdered sugar to the mixture. If it’s too thick, add a splash of rum or eggnog to thin it out.

3. Can I make this cake ahead of time?

Absolutely! The cake can be baked a day or two ahead of time. Just store it in an airtight container at room temperature until you’re ready to serve.

4. Is it possible to make this cake without rum?

Yes, you can omit the rum from the glaze if you prefer. For a non-alcoholic option, use vanilla extract or rum extract instead.

5. Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to check the baking powder and other ingredients for gluten content.

6. Can I freeze this cake?

Yes, you can freeze the cake before or after glazing. Wrap it tightly in plastic wrap and aluminum foil to avoid freezer burn.

7. How can I make this cake less sweet?

To reduce the sweetness, decrease the amount of sugar in both the cake and glaze. You can also replace some of the sugar with unsweetened applesauce.

8. Can I make this cake into cupcakes?

Yes, you can convert this pound cake into cupcakes. Bake at 350°F (175°C) for about 18-22 minutes, depending on your oven and cupcake size.

9. Can I use a different type of alcohol for the glaze?

Yes, bourbon or brandy would both be great alternatives to rum in the glaze.

10. How can I enhance the flavor of this cake?

You can add a pinch of ground ginger or cloves to the batter for additional warmth and depth of flavor.

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Eggnog Pound Cake with Rum Glaze is a delicious, festive dessert that brings all the best flavors of the holiday season into one irresistible treat. Whether you’re celebrating with loved ones or sharing a gift, this cake will be a hit at any holiday gathering!