Eggnog Pound Cake with Rum Drizzle Recipe
A delicious holiday favorite that combines eggnog and pound cake and delivers a savory treat.
Equipment
Ingredients
Pound Cake
- 2⅔ cups all purpose flour
- 5 tbsp cornstarch
- 1 tsp baking powder
- 3 cups sugar
- 1 16 oz package vanilla pudding mix
- 1 cup unsalted butter (softened)
- 5 eggs
- ½ tsp salt
- 1 cup ½eggnog
- 2 tsp vanilla flavoring
- 1 tsp cinnamon
- ½ tsp nutmeg
Rum Drizzle
- 2 tbsp heavy cream
- 2 tbsp unsalted butter
- 1 tbsp rum flavoring
- ¼ cup brown sugar
Instructions
- Heat oven to 325℉
- Grease and flour bundt cake pan
- Combine pudding mix, flour, cornstarch, baking powder, cinnamon, nutmeg. Set aside.
- In a mixing bowl, mix together butter and sugar.
- Add in eggs and mix until well blended.
- Mix in eggnog and vanilla.
- Mix in half of the dry ingredients mix. Once blended in, combine the remaining mixture. Mix thoroughly.
- Spoon mix into bundt pan ¾ of the way full.
- Place pan in the heated oven and bake 55-60 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow the cake to cool for ten minutes.
- In a small saucepan, combine butter and brown sugar for drizzle.
- Once melted, whisk in rum and cream.
- Whisk until it comes to a boil and then remove it from the heat.
- Allow it to set for 5 minutes.
- Transfer the cake to a cake plate by placing the plate at top of the cake pan and turning over.
- Drizzle warm cake with rum drizzle using a spoon.
- Enjoy!
Nutrition
Serving: 1g | Calories: 529kcal | Carbohydrates: 91g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Cholesterol: 101mg | Sodium: 574mg | Fiber: 1g | Sugar: 71g
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