Eggnog Rum Pound Cake for #Bundtamonth

by Dorothy Reinhold on December 1, 2012

Print This Post Print This Post Eggnog Rum Pound Cake on Shockingly Delicious. Recipe:

Can there be a better perfume during December than eggnog and rum? Methinks not.

Eggnog Rum Pound Cake on Shockingly Delicious. Recipe: son agrees, and as soon as the eggnog hits the store shelves in November, he is all over it, drinking it for breakfast, for a snack after school, and before bed if he can get away with it. Luckily he has the metabolism of a 10-year-old surfer. 🙂

I baked him this treat using eggnog extract to concentrate the flavor, and rum extract to avoid the alcohol. (It didn’t hurt that I dabbed a bit of both extracts on my wrists.)

It was a total winner!

I made this cake as part of the #BundtaMonth December baking party, hosted by Lora from Cake Duchess and Anuradha from Baker Street. This month our #Bundtamonth party bakers are:

If YOU would like to join the #BundtaMonth party this month:

  • Bake your Bundt for December following the theme: Boozy December! (Pick your favorite liqueur and incorporate it into a Bundt, or get inspired by your favorite cocktail or mocktail. You can use an extract if you don’t want to use alcohol.)
  • Post it before Dec. 31, 2012.
  • Use the #BundtaMonth hashtag in your title. (Ex: title might be #BundtaMonth: Spiced Chocolate Bundt)
  • Add your entry to the Linky tool below.
  • Link back to both Lora and Anuradha’s announcement posts.

That’s it! Fire up your oven and get baking!

Recipe: Eggnog Rum Pound Cake

Summary: Perfumed with the heady fragrance of rich eggnog and frisky rum, this Eggnog Rum Pound Cake is a perfect dessert for the season.



  • 3/4 cup (12 tablespoons or 1 ½ sticks) organic unsalted butter, at room temperature
  • 1 cup + 6 tablespoons sugar
  • 3 eggs, at room temperature
  • 1 1/2 cups all purpose flour (or you can use cake flour)
  • 1/4 teaspoon baking powder
  • ¼ teaspoon salt
  • LorAnn Oils Eggnog flavor extract1/2 cup milk, at room temperature
  • 1/2 teaspoon eggnog flavor
  • 1/2 teaspoon rum extract


  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1/8 teaspoon eggnog flavor
  • Freshly ground nutmeg


  1. Heat the oven to 325 degrees F. Grease and flour an 11- by 5 1/2-inch nonstick Bundt loaf pan and set pan aside.
  2. In a large bowl using an electric mixer, beat the butter and sugar on high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.
  3. Add the flour, baking powder and salt and mix until combined, a minute or so. Add milk and extracts and mix until combined, about a minute or so.
  4. Pour batter into the prepared loaf pan. Bake for 55-60 minutes or until a cake tester inserted in the center comes out clean.
  5. Remove cake from the oven and set on a rack to cool for about 20 minutes. Using a knife, loosen the edges of the cake where it adheres to the pan, and then invert it onto a serving plate. Cool cake completely on a wire rack.Eggnog Rum Pound Cake with Icing on Shockingly Delicious. Recipe:
  6. Make icing: In a small bowl, vigorously stir together powdered sugar, milk and eggnog extract for icing. Dribble onto cake in a decorative fashion, and immediately grate fresh nutmeg over top. (How pretty did this icing pattern turn out?)  If you wait too long, the icing will dry and the nutmeg won’t stick. Or forgo the icing and simply sprinkle decoratively with powdered sugar before you slice to serve.
  7. Serves 10-12.


Inspired by this recipe on Magnolia Days, which talented baker Renee adapted from the “Southern Living 1985 Annual Recipes” cookbook. That’s a good pedigree on both counts!

Preparation time: 10 minutes
Cooking time: 55 minutes
Diet type: Vegetarian
Number of servings (yield): 10-12
Culinary tradition: USA (Traditional)

Bundt cakes I have baked for #Bundtamonth

Dec. 2012: Eggnog Rum Pound Cake
Nov. 2012: Nutmeg Bundt Cake
Oct. 2012: Pumpkin Pecan Bundt Cake with Maple Glaze
Sept. 2012: Zucchini Cookie Butter Bundt Cake

You can see a wonderful gallery of our #Bundtamonth cakes here. Are you inspired yet to bake something?

{ 19 comments… read them below or add one }

baker street December 3, 2012 at 12:23 am

Eggnog and Rum is an irresistible combination, Dorothy! I love the shape of your cake and the way the glaze runs through it! I’m so craving a slice right now! Thanks for baking along 🙂


Terra December 2, 2012 at 8:58 pm

I believe this is a pretty fantastic flavor, and for sure a perfect combo! Your bundt cake looks and sounds wonderful, Hugs, Terra


Kate@Diethood December 2, 2012 at 7:42 pm

Christmas in a cake!! YES!
And I want that bundt pan. 🙂


Holly December 1, 2012 at 7:36 pm

So pretty! I’ve never latched on to the eggnog flavor but this cake would change my mind. I bet it is as delicious as it is pretty!


Lora @cakeduchess December 1, 2012 at 2:10 pm

oh my gosh-in love with the shape of this bundt pan…so cool! Your drizzle is so pretty, Dorothy. Love this flavor idea-beautiful for holiday baking time. Thanks for baking again with us:)


Laura December 1, 2012 at 1:24 pm

I too am rather jealous of the pan! Fantastic cake!


Dorothy December 1, 2012 at 1:31 pm

Wish I remembered! But really, it’s like 15+ years old.


Kate | Food Babbles December 1, 2012 at 1:07 pm

I’ve never seen a pan that shape. Love it!! I also love the way you drizzled your icing. Beautiful! You and I were on the same wavelength this month 😉 I did eggnog also but with bourbon. (Posting tomorrow cause Carrie and I do a thing together on the 1st of every month) Lovely bundt Dorothy!


Dorothy December 1, 2012 at 1:31 pm

Can’t wait to see YOUR eggnog Bundt!


Deb December 1, 2012 at 12:01 pm

How beautiful, I love how you drizzled the glaze over it. And um eggnog, oh yea! What’s that pan shape called, I’ve not seen it and would love to get my hands on one! 🙂


Dorothy December 1, 2012 at 12:58 pm

I have had this pan in the cabinet for many years…not sure what the name is. It is loaf pan sized, and has the Bundt humps in it. Kinda wonderful! Wish I could guide you to it, but I cannot recall where I got those many years ago.


Renee December 1, 2012 at 11:30 am

I am touched that you were inspired by my Pound Cake Loaf. Thank you so much! I have been equally inspired by the eggnog flavor that I had no idea existed. Oh my I have to get some and start experimenting!!


Dorothy December 1, 2012 at 12:59 pm

Your loaf cake make a perfect crumb! I love that eggnog flavor. Sometimes using eggnog from a carton just isn’t strong enough, for me anyway. This is a wowser flavor!


Paula @ Vintage Kitchen December 1, 2012 at 11:11 am

A very festive cake, and the shape is wonderful Dorothy!


Alice @ Hip Foodie Mom December 1, 2012 at 10:58 am

Dorothy, what a beautiful cake!! Love it! and with eggnog? perfect for the holidays!! 🙂


Cathy@ShePaused4Thought December 1, 2012 at 10:34 am

What an artistically beautiful cake! Where do you get eggnog flavoring? I love eggnog anything. I freeze as many cartons as space allows in my freezer. I am a sucker for eggnog lattes in July.


Dorothy December 1, 2012 at 11:06 am

Thanks! I believe I got the flavoring at Surfas in Culver City.


Jennie @themessybakerblog December 1, 2012 at 9:39 am

Dorothy, this cake looks amazing. I adore eggnog and make it homemade every year. Happy #BAM! Pinned.


Stacy December 1, 2012 at 7:58 am

That is some fancy icing drizzling! What a wonderful cake this is! I had no idea that you could even buy eggnog flavoring.


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