Eggnog Pound Cake

This eggnog pound cake, made with rum, nutmeg, eggnog, and studded with currants, is the perfect Christmas Bundt cake or hostess gift.

This stunning holiday cake is the next best thing to eggnog in a cup. 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 pan or tube tube, 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

Eggnog Pound Cake

A plate with a slice of pound cake with currants, and a cake stand in the background with the remaining cake
This eggnog pound cake, made with rum, nutmeg, eggnog, and studded with currants, is the perfect Christmas Bundt cake or hostess gift.
Flo Braker

Prep 45 mins
Cook 1 hr 15 mins
Total 2 hrs
20 servings
292 kcal
5 / 8 votes
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  • 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 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.
Print RecipeBuy the Baking for All Occasions cookbook

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Show Nutrition

Serving: 1sliceCalories: 292kcal (15%)Carbohydrates: 46g (15%)Protein: 4g (8%)Fat: 11g (17%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 60mg (20%)Sodium: 49mg (2%)Potassium: 128mg (4%)Fiber: 1g (4%)Sugar: 31g (34%)Vitamin A: 352IU (7%)Vitamin C: 1mg (1%)Calcium: 47mg (5%)Iron: 1mg (6%)

Recipe Testers’ Reviews

This eggnog poundcake 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.

Originally published December 15, 2017


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  1. I’m planning to make this for our holiday party this week. Can I make it 1-2 days in advance? If so, should I put it in the refrigerator or cover and keep it at room temperature? Thanks in advance.

  2. 5 stars
    With leftover eggnog on hand after all of our Holiday company had gone, I was on a mission to find a creative way to use the extra nog. And this pound cake recipe (dare I say it) “takes the cake!” With a super moist crumb and all of the traditional flavors of homemade eggnog, this recipe is one I will be dog-earring for Holiday menus to come. (And most of the ingredients are ones that you probably have on hand already which is always a delight). The recipe calls for rum-soaked currants and a rum glaze, but I had brandy on hand so I used that instead. I highly recommend this Eggnog Pound Cake to anyone looking for a scrumptious and festive Holiday dessert or brunch dish!

  3. 5 stars
    I either change currents to dried cranberries (infused with blueberries or cherry juice). Or I sometimes use dried cherries and blueberries with dried cranberries. Instead of rum in and on cake, I plump berries in blackberry brandy and use that for the alcohol. Great cake. A friend said its like Christmas on a plate!

  4. 5 stars
    I made this cake yesterday to use for holiday gifting. My husband, my Chief Quality Control Officer, has pronounced this as spectacular! It was easy to make and actually took less baking time than the recipe stated – 43 minutes to be exact. I used golden raisins since I didn’t have currants and light rum in place of dark (which I also didn’t have). This will not be the first and only time I will make this. It is a winner!

    A glazed eggnog poundcake on top of a wire rack set in a baking sheet

  5. 5 stars
    I made this cake recently for a Christmas party and it was a huge hit! I think I would use golden raisins instead of currants the next time I make it and also heat the water and sugar for the glaze a bit to dissolve sugar before adding the rum. Definitely and keeper!

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