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)


  • For the pound cake
  • For the crystal rum glaze


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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  1. This is really a delicious cake! Not too sweet and a lovely texture. I ran out of regular sugar so used Sugar in the Raw for the topping. The crystal sugar looked beatiful on top of the cake. This will definitely be a holiday staple.

    1. Hi Jackie,

      So glad that you enjoyed the cake. I imagine that the Sugar in the Raw would be a beautiful topping. Isn’t it nice to have a trusty “go to ” recipe for your holiday treats?

      Best wishes

  2. Delicious, delicious, delicious. I made this for Christmas 2008, and it’s good enough to become a tradition. The cake was moist and delicious, with a very nice, very slight crunch from the glaze. I used homemade nonalcoholic eggnog in place of store-bought: 1 egg, approx. 1/4 cup heavy cream, just under 3/4 cup milk (i.e., enough to bring the measure up to 1 cup), and a generous amount of fresh-grated nutmeg. I used golden raisins in place of the currants and soaked them in dark rum as directed. Part of the cake stuck to the pan even though I had buttered and floured it, but I rearranged the broken piece as best I could and once the glaze set it wasn’t very noticeable. The cake tasted just as good the next day, too.

    1. the ingredients for eggnog- just mix n fridge? or need heating? apologies, i’m the least cooky person ever, but still, i try…it’s currently march! hence needing a recipe for nog…

      i don’t have a bundt pan. could this still work as a regular cake?? also, why does the finish of the pan effect the bake temp?

      1. Shelley, not to worry; we have lots of “least cooky” folks around here. The eggnog in the recipe is the type you buy at the store. No need to create your own. And you need it to be room temperature.

        The cake would still work in a regular pan, but I’m not sure of the size you would need or how long you would have to bake it, as we didn’t test it that way.

        Darker pans can cause a cake to come out darker, hence the different directions.

    2. Bundt cake pans can be temperamental. When I think that I’ve prepped one with just the right amount of butter, I add a skosh more. Good thing you have some architectural skills. I’m glad you enjoyed the cake.

    1. Hi Mareesa,

      Leaving currants and/or raisins out of the recipe is acceptable and would certainly work but you’ll be losing a dimension of texture and flavor. You might consider substituting chopped walnuts. In the end the important thing is that it suits your taste so take creative license and enjoy!

  3. I’d love to make this for when my son comes up this Christmas as he loves eggnog. I prefer golden raisins to currants. Would that be an appropriate substitution?

    1. Hi Lorrie,

      I think that golden raisins would be a fine substitution for the currants in this recipe. I would use the same measurement (1/2 cup) and macerate as Flo instructs. Let us know how you like the substitution!

      1. I’m making this again this year and really looking forward to having a slice. My home-made vanilla extract isn’t ready yet so I’ll use a bean. I’m OK with the flecks.

        1. Hi Tiny Banquet, I actually love to see the flecks. Let us know how it works out!

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