This stunning holiday cake is the next best thing to eggnog in a cup or in creamy pie form. The dense yet tender cake highlights the incomparable flavor of eggnog, while rum, nutmeg, and currants add a complementary dimension.
Bake it in your favorite patterned Bundt or tube pan, and brush the cake with the rum glaze while it’s still warm. As the cake cools, the crystallized topping clings attractively to the crevices and them crinkles, creating a special effect.–Flo Braker
Why Our Testers Loved This
Barb P. loved this eggnog pound cake recipe because “it’s easy to make, attractive when glazed, studded with currants, and festive with the tastes of eggnog and nutmeg.”
Virginia H. joined in with her comment, calling it a “great cake” with “good texture and aroma.”
What You’ll Need to Make This
- Currants–You could substitute any dried fruit here, if you prefer, such as dried cranberries, blueberries, or raisins.
- Rum–For both the fruit soak and the glaze, if you prefer to use a different liquor, feel free to swap in brandy or bourbon.
- Eggs–For best results, use room temperature eggs.
How to Make This Recipe
- Heat the oven to 350°F. Butter and flour your Bundt pan, tapping out any excess flour.
- Mix the currants and rum. Let them soak for 15 minutes. Combine the dry ingredients.
- Beat the butter until smooth. Beat in the sugar until fluffy, then slowly add the eggs, scraping the sides of the mixer occasionally.
- Alternate adding the dry ingredients and the eggnog to the mixer. Stir in the vanilla, then fold in the currants and any rum remaining in the bowl. Pour the batter into the Bundt pan.
- Bake the cake until the sides are beginning to pull away from the pan. Cool in the pan for 10 minutes.
- Make the glaze. Combine the sugar, rum, and water in a small bowl.
- Release the cake onto a wire rack. Brush the glaze over the cake, then let it cool completely before serving.
Yes. You can soak the currants in water, and for the glaze, add extra water or eggnog in place of the rum.
Yes. The cake can be frozen, wrapped in plastic, for up to 3 months. For best results, freeze the cake unglazed, and add the glaze after defrosting.
- Store the cake covered at room temperature for up to 3 days.
- Use a Bundt pan that has a capacity of at least 10 cups.
More Great Eggnog Dessert Recipes
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If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Eggnog Pound Cake
- 10-by-3-inch Bundt pan or a 10-by-4 1/4-inch tube pan (with or without a removable bottom)
For the pound cake
- Scant 1/2 cup currants
- 2 tablespoons dark rum or water, at room temperature
- 3 cups all-purpose flour, plus more for the pan
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg, preferably freshly grated
- 2 sticks (8 oz) unsalted butter, at room temperature, plus more for the pan
- 2 cups granulated sugar
- 3 large eggs, lightly beaten
- 1 cup refrigerated eggnog, at room temperature
- 1 teaspoon vanilla extract
For the crystal rum glaze
- 3/4 cup granulated sugar
- 2 tablespoons dark rum
- 2 tablespoons water
Make the eggnog pound cake
- Center a rack in the oven and crank up the heat to 350°F (175°C) or, if the pan has a dark finish, 325°F (160°C). Butter a 10-by-3-inch Bundt pan or a 10-by-4 1/4-inch tube pan (with or without a removable bottom) and then flour it, tapping out any excess flour. (If your pan has an intricate design or detail, take the extra precaution of spreading it first with solid vegetable shortening, followed by a coating of nonstick spray, and then a dusting of flour to ensure the finished cake releases in one piece.)
- Combine the currants and rum in a small bowl. Let them soak for 15 minutes.
- Sift together the flour, baking powder, salt, and nutmeg.
- Using a stand mixer fitted with the paddle attachment, beat the butter on medium-low speed until creamy and smooth, 30 to 45 seconds. Add the sugar in a steady stream and continue to beat on medium speed until light in color and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
- With the mixer still on medium speed, add the eggs, 1 to 2 tablespoons at a time, beating after each addition until incorporated and stopping the mixer occasionally to scrape down the sides of the bowl.
- On the lowest speed, add the flour mixture in 4 additions alternately with the eggnog in 3 additions, beginning and ending with the flour mixture and mixing after each addition just until incorporated. Stop the mixer as needed to scrape down the sides of the bowl. Add the vanilla and mix just until combined.
- Detach the paddle and bowl from the mixer, and tap the paddle against the side of the bowl to free the excess batter. Using a rubber spatula, gently fold in the currants and any remaining rum. Spoon the batter into the prepared pan and spread evenly with the spatula.
- Bake the cake just until the top springs back when lightly touched in the center and the sides are beginning to come away from the pan, 50 to 65 minutes. Transfer the cake to a wire rack and let it cool in the pan for about 10 minutes while you prepare the glaze.
Make the crystal rum glaze and glaze the cake
- In a small bowl, combine the sugar, rum, and water and stir with a rubber spatula just until blended.
- Tilt and rotate the cake pan while gently tapping it on a counter to help release the cake. Invert a wire rack on top of the pan, invert the cake onto the rack, and carefully remove the pan. Slide a sheet of waxed paper under the rack.
- Using a pastry brush, coat the top and sides of the warm cake with the glaze, using every last drop. Let the cake cool completely before serving.
- To serve, slide the base of a tart pan, a small rimless baking sheet, or a large offset spatula under the cake and carefully transfer it to a serving platter. Thinly slice the cake with a sharp or serrated knife.
- Storage–Store the cake covered at room temperature for up to 3 days.
- Freezing–Wrap in plastic and freeze for up to 3 months. For best results, freeze the cake without the glaze.
- Bundt pan–Use a Bundt pan that has a capacity of at least 10 cups.
- Ingredients–For best results, use room temperature ingredients.
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Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
This eggnog pound cake recipe earns a high rating because it’s easy to make, attractive when glazed, studded with currants, and festive with the tastes of eggnog and nutmeg. It was a little too sweet for my taste, as I tend to think of pound cake as less sweet than many of its frosted cake relatives, but it was not so sweet that many would be turned off.
Timings in the recipe were basically correct. I used rum instead of water for the currants.
Great cake! Good texture and aroma. Sourcing eggnog in England is tough, however, I bought some from Starbucks and it worked fine.
I would probably add a touch more rum syrup and nutmeg to bump up the flavor. This would be a great cake for a brunch. Could easily swap any dried fruit for the currants or omit them.