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Products Featured In This Recipe
Eggnog

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.
Yield: 
8 Servings
Difficulty: 
Moderate
Prep time: 
45 Minutes
Cooking time: 
65 Minutes

Ingredients

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

Directions

 

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.

Reviews


 
 
 
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