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.

A plate with a slice of pound cake with currants, and a cake stand in the background with the remaining cake

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. Originally published April 21, 2008.Flo Braker

Eggnog Pound Cake

  • Quick Glance
  • (8)
  • 45 M
  • 2 H
  • Serves 20
5/5 - 8 reviews
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Special Equipment: 10-by-3-inch Bundt pan or a 10-by-4 1/4-inch tube pan (with or without a removable bottom)

Ingredients

  • For the pound cake
  • For the crystal rum glaze

Directions

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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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.

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Comments

  1. Hello

    Please I will like to request for an eggnog recipe that does not require the need to whip the egg.

    I want to make the egg Nog cake by Flo Braker but I’m not sure if the eggnog called for has a whipped eggwhites in it before adding to the pound cake.

    I await your reply.

    Wale

  2. I hate to be one of those “I don’t like, so I used…” people, but I don’t love rum. I made this with bourbon instead. (Sorry, Flo.) I like the sound of the cranberry variation mentioned above, too.

    Except for the fact that it wasn’t the lovely light color in the photo (using the Nordic Ware Anniversary Bundt pan, so not really a super-dark pan), I was pleased with the results. It tested done at 55 minutes, but seemed awfully dark on the outside. I’m at 4200 ft elevation here. I’m wondering if I could get away with lowering the oven temp about 15 degrees to try to lessen the browning.

      1. I’d be lying if I said I’ve ever done a proper testing of it — never had any reason to think it wasn’t.

        Thing is, I did a huge amount of baking that day, and the cake was the last item i made. I wonder if it’s possible that the start to get flaky after eight or nine hours of continuous use.

        Guess I better test it before starting Bakapalooza 2014 Part Two this week.

        But the recipe? Couldn’t have been easier. I know I’ve said it before, but I Flo Braker’s recipes are always good.

          1. I’m the temperamental one around here, so I’m inclined to agree with the comparison of oven v. spouse.

            Hey, every single other appliance the same brand as the oven has had to be replaced in the very few years since we bought the house, so it would not at all surprise me if the oven decided to become unreliable. We’ve sworn that nothing of that brand will ever be bought by us again.

            Happy holidays, David.

        1. Oh, shoot, the THERMOSTAT. I wonder if the thermostat isn’t reliable after a while. The word was there in my head; it just didn’t make it to my fingers. (This is what baking Christmas cookies for eight hours does to one’s brain.)

          1. David, I’d have to get into the oven with them to read them, and you know that’s the wrong Grimm story for this time of year. :)

            You’re right. But you knew that.

  3. Hello! I discovered your site when I did a search for eggnog cake (with Christmas over, I had a litre of eggnog, unopened, sitting in my fridge!). Oh my goodness! This was absolute heaven!! An easy-to-follow recipe with no-muss, no-fuss ingredients (thanks to a husband and guests who don’t like eggnog!). My only change was using dried cranberries instead of currants. And when I make it again, I will double the quantity of cranberries. I decided to follow Marjie’s recommendation to dust the pan with icing sugar rather than flour—a great suggestion and one that I will do from now on with all of my bundt pan cakes as the icing sugar absorbed into the cake and didn’t leave a “white ghost” effect on the cake sides. I will switch back to my old standby icing, lemon, and icing sugar mixture for the next cake, though, as the sugar and rum coating overpowered the beautiful, rich, velvety taste of the cake. This recipe is a keeper. Even my eggnog-hating husband agreed! It reminds me of my mother’s and grandmother’s babka piaskowa recipes (“sand” babkas) when I was growing up! Thank you so much for posting this recipe. I’m at a loss as to what to try next—the recipes on this site all looks so fabulous!

    1. Danuta, this is the best kind of comment we could possibly receive, seeing as it speaks directly to the reason why we do what we do. It’s all about memorable recipes—and, as you said, recipes we remember along with all the attendant emotions that come flooding back upon that first taste. We’re so happy you liked this recipe and can’t wait to hear which one you choose to make next….

  4. I always use a good amount of butter flavored Crisco and grease every crevice of my Bundt pan. Then dust the whole inside of the Bundt pan with a good amount of powdered sugar rather than flour. So far none of my Bundt cakes stick

    1. Hi Marjie,
      What wonderful advice! I’m going to try that trick on my next rum cake. I bet that little bit of extra sugar doesn’t hurt either.

  5. I made this cake for my office Christmas party. I found that 55 minutes wasn’t near enough time for the cake to finish cooking. When I took it out at 55 minutes, there was lots of wet batter still on my tester knife that I stuck into the cake. I added 15 minutes to the cooking time and that pretty much finished it up. (It was still a bit moist in the center but it was edible.)

    Another thing that happened was that it fell when I took it out of the oven. It had puffed up pretty high in my angel food tube pan. But when I took it out, the center part near the ring fell in a lot. Did that happen to anyone else? Again, the flavor was pretty good, but it was much more dense and heavy than I had anticipated. I wish it had been a bit fluffier. Will adding an additional egg help with that problem?

    1. LaShanta, thanks for writing. If you look at the recipe, Flo states, “55 to 65 minutes” is required for proper baking. You baked yours for 70 minutes. There can be a few reasons why the cake may have needed the little extra to bake.

      I think the biggest culprit could be your oven. It sounds like it’s running cool or has cool spots. I’d buy two or three oven thermometers and place them around the oven. Crank it to the heat you need and see if the three thermometers register correctly. If they are pretty much all off, the oven has to be calibrated, and a local repairperson can do that. If only one of the thermometers is off, you have a cold spot, and you’ll need to rotate your cake several times while baking.

      Opening the oven door is a disaster for a cake. You should open the oven door for the first time at the lower end of a time suggestion. So in this case, open the oven for the first time at around 55 minutes—that’s when you should turn the cake, if you have a cold spot.

      Regarding the cake falling, it could be due to several things such as: 1. low oven temperature, 2.) under baking, or 3.) excessive jarring of the cake. My guess is it’s a combo of the first two.

      As far as adding an extra egg, that would throw off the critical balance of ingredients. Flo Braker is one of the most respected bakers and cookbook writers in America because she’s rigorous in her testing of recipes—so I’d trust the recipe. I think if you follow some of suggestions above, you have one heck of a cake. Happy baking!

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