Around the holidays I usually have a hankering for my mom's Rum Cake! Its so delicious.
I was about to bake one, but I came across an eggnog pound cake recipe that sounded interesting as well, so I decided to meld the 2 recipes together! In the end, it was tasty, but I prefer my mom's rum cake.
There are a few things I'd change with this recipe:
- more rum in the cake batter
- full box of vanilla pudding mix
- chopped pecans mom puts on top. I think it does help the glaze to soak into the cake more.
Eggnog Pound Cake
Preheat oven to 350 F
2 sticks unsalted butter
2 C sugar
1 C eggnog
1 tsp vanilla
3 cups flour
3 T instant vanilla pudding mix
2 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
Mix dry ingredients together.
Grease Bundt pan and dust with flour.
Cream butter and sugar together until fluffy.
Add eggs one at a time, beating after each addition.
Add flour in 3 additions, alternating with eggnog and ending with flour. Add vanilla and rum.
Bake for about 55 minutes - or until cake is done.
Butter Rum Glaze
2T dark rum
Melt butter, add sugar and water bring to a boil for 5 min.
Take off the heat and add rum.
Let cake cool for 5-10 minutes and remove from pan.
Poke holes on the top of the cake and pour glaze over while cake is still warm.