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Rumnog Pound Cake

An easy holiday pound cake made with eggnog and just a little bit of spiced rum to elevate the holiday cheer. This pound cake isn't dense or heavy at all, it's light and has the perfect amount of sweetness, eggnog flavour, and moistness. Serve with eggnog or add a dollop of whip cream to make it a true decadent delight.
Course Dessert
Cuisine American
Prep 20 minutes
Cook 50 minutes
Total 1 hour 10 minutes
Yields 2 (9” x 5”) loaves
Author Emi



  • 1 cup butter room temperature
  • 2 cup sugar
  • 4 large eggs
  • 1 ¼ cup eggnog (I used 2%)
  • 1 teaspoon vanilla
  • 2 tablespoon spiced rum
  • 3 cup all-purpose (AP) flour
  • 2 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • cup spiced rum for soaking


  • 1 cup powdered sugar
  • 2 tablespoon eggnog
  • 1 ½ teaspoon spiced rum


  1. Preheat the oven to 350 F. Line two 9” x 5” loaf pans with lightly greased parchment paper.
  2. In a bowl, cream together butter and sugar until it becomes light and fluffy. Add in the eggs one by one and mix until incorporated.
  3. In a small bowl, whisk together eggnog, vanilla, and rum.
  4. In a separate bowl, sift together flour, baking powder, salt, cinnamon, and nutmeg.
  5. Starting and ending with the flour mixture, add the flour and eggnog mixture in intervals to the butter mixture. Beat at low speed just until blended after each addition.
  6. Pour the batter into the prepared loaf pan and gently tap the pan on the counter a few times to eliminate any air bubbles. Bake for 50 to 55 minutes. Use a toothpick to see if the centre of the cake is done, the toothpick should come out clean.
  7. Let the loaves cool in the pan for about 10 minutes. When cooled, remove the loaves from the pan and brush the top, bottom, and sides of the loaves with rum.
  8. To make the rumnog glaze, in a small bowl mix in powdered sugar, eggnog, and rum.
  9. Drizzle the cake and dust with some powdered sugar.
  10. Enjoy with some eggnog!