Log In

Sign Up

Products Featured In This Recipe

Large Eggs

Unsalted Butter

Eggnog Pound Cake with Rum Glaze

Amazing dessert to bring to your next holiday party or to the office. The glaze is a perfect touch.
8 Servings
Prep time: 
45 Minutes
Cooking time: 
65 Minutes


1/2 cup dried currants
2 tablespoons dark rum or water
3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon nutmeg, freshly grated or ground
1 cup Horizon Organic unsalted butter at room temperature
2 cups sugar
3 large Horizon Organic eggs at room temperature
1 cup Horizon Organic eggnog mixed with 1 tsp vanilla
2 tablespoons water - glaze
2 tablespoons dark rum - glaze
3/4 cup sugar - glaze



Preheat oven to 325 degrees. Grease and flour 9-inch Bundt pan. Soak currants in rum for 15 minutes. Combine dry ingredients and set aside. In a separate bowl, beat butter for 30 seconds with a mixer on medium speed. Add sugar and beat 5 minutes more. Add eggs one at a time, mixing after each addition. With mixer on low speed, alternately beat in eggnog and dry ingredients. Fold in currants and remaining rum. Pour into Bundt pan. Bake 55-65 minutes or until a knife inserted comes out clean. Cool ten minutes on wire rack. While cake is cooling, combine glaze ingredients. Turn cake out onto wire rack. Use pastry brush to spread glaze on cake. Allow to cool completely before serving.


Pumpkin Spice Chocolate Pudding
Sugar-Free Coffee Chocolate Crunch Ice Cream
Lemon Pie Milkshake
Sugar-Free Cheesecake Brownies
Dirt Pudding Cups
Carrot Mug Cake
Pumpkin Spice Maple Cream Layered Mug Cake
Toffee Almond Shortbread
Strawberry Shortcake Chicks
Lemon Bliss Cupcakes

Please enter your birthday:

There was an error. Please check your inputs and try again.
There was an error processing your request. Click here to go to the previous page.
Signup with your email