If you’re looking for the ultimate holiday dessert, this Eggnog Pound Cake with a rum eggnog glaze is it! Rich, buttery, and infused with cozy notes of nutmeg, this festive cake gets its flavor from eggnog baked right into the batter. Whether you serve it at a holiday party or slice it up with your morning coffee, this easy dessert is the perfect way to celebrate the season!

A close-up of a sliced eggnog pound cake with a golden-brown crust and moist, light interior, topped with a drizzle of white icing, served on a wooden board.

There’s just something about the holidays that call for a rich, buttery cake fresh from the oven.

This eggnog pound cake with an eggnog rum glaze is just that…moist, tender, and full of warm, festive flavor thanks to real eggnog and a sprinkle of nutmeg.

The cake itself bakes up golden and soft, and then gets topped with a silky glaze made from eggnog and rum extract.

It’s the kind of dessert that feels special enough for a Christmas centerpiece, but simple enough to enjoy on a quiet evening with a hot cup of coffee (or hot chocolate).

One of the reasons I love this recipe is because it’s foolproof, yet feels indulgent. Much like these easy eggnog waffles and white chocolate dipped eggnog cookies, this eggnog cake comes together in no time.

I tested this recipe four times to make sure that I got everything just right. Need more holiday desserts? Check out this page for all of my festive goodies!

A sliced eggnog pound cake with white icing and a sprinkle of cinnamon sits on a round wooden board, with a few slices cut and separated. Forks and glasses of creamy drinks are nearby on a light striped cloth.

You don’t need fancy ingredients…just a few baking staples and a carton of eggnog that you probably already have in the fridge this time of year.

The batter comes together quickly, and while it bakes, your kitchen will smell like pure holiday magic Plus, the glaze can be whisked up in minutes and poured right over the cooled cake, which seeps into every slice for extra flavor and moisture.

This is eggnog pound cake recipe also doubles as a homemade gift. Bake it in a loaf pan, wrap it up with parchment paper and twine, and you’ve got a sweet, festive treat to share with family and friends.

A close-up of a slice of moist eggnog pound cake on a white plate, with a fork holding a bite-sized piece. More cake slices and crumbs are in the background on another plate and a wooden board.

Eggnog Brand Matters: How to Read the Label

Not all eggnog is created equal and the brand you choose cake makes a different in how your pound cake turned out.

Some store-bought eggnogs are thick and creamy, which a high fat content, while others are thinner and much sweeter. Both factors, fat and sugar, impact the cake.

Here’s what to look for when you’re scanning the carton:

  • Fat content: full-fat eggnog gives you a richer, moister cake. If you only have a lighter version, consider adding 1-2 tablespoons of cream cheese or sour cream to the batter for a richer texture.
  • Sugar per serving: some brands have 18-20 grams of sugar per ½ cup, while others have closer to 10-12 grams of sugar. If yours is on the sweeter side, try reducing the sugar in the batter just a little (1-2 tablespoons to start).

Can I Use Light or Dairy-Free Eggnog?

Absolutely! Just keep in mind that light or dairy-free eggnogs are usually thinner and sometimes sweeter than the regular version.

  • Texture: you might want to add 1-2 tablespoons of sour cream or cream cheese to the batter for a softer cake.
  • Sweetness: some dairy-free versions use alternative sweeteners or use more sugar. If needed, you can always reduce the amount of sugar by 1-2 tablespoons to balance it out.
  • Flavor: some dairy-free eggnogs might not be as flavorful, so you can use extra spices to amp of the taste.
A flat lay of baking ingredients including flour, sugar, eggs, butter sticks, vanilla extract, sour cream, baking soda, salt, baking powder, eggnog, and a small bowl of spices, arranged on a light gray surface.

Ingredient Notes:

  • Flour: This is the base of the cake and gives it structure and a dense-but-tender texture.
  • Baking powder and baking soda: helps the cake rise and keep a light and fluffy texture.
  • Nutmeg: the spice of the season adds warmth and the best flavor when paired with eggnog.
  • Salt: balances the sweetness and sharpens the flavor.
  • Butter: helps give a rich taste and moisture to the cake.
  • Sugar: sweetens the batter and works with the butter during creaming to trap air for a lighter texture.
  • Eggs: room-temperature ones mix more evenly into the batter, giving it a smoother texture.
  • Sour cream: the secret to moist and velvety pound cake.
  • Vanilla: deepens the flavors of the cake.
  • Eggnog: the signature ingredient infuses the cake with a holiday flavor.

Rum Glaze:

  • Powdered sugar: creates a smooth, sweet base for the glaze.
  • Eggnog: infuses the glaze with that creamy, holiday flavor.
  • Rum extract: adds warm and spiced notes without any alcohol.
  • Salt: balances the sweetness.
  • Cinnamon: ties the flavors together.

How to Make This Eggnog Pound Cake from Scratch:

This cake is simple to make and ready in no time! Be sure to check out the recipe card towards the bottom of the page for a full list of the ingredients and directions.

  1. Prepare: grease a 12-cup bundt cake pan with butter or shortening and then lightly dust with flour.
  2. Whisk: in a medium bowl, whisk together the dry ingredients.
  3. Cream: in a large bowl, cream the butter and sugar until light and fluffy. The incorporate the eggs, sour cream, and vanilla.
A glass bowl filled with flour mixture is being stirred with a metal whisk that has a wooden handle, set on a light-colored surface.
A glass bowl containing two sticks of butter placed on top of a pile of granulated white sugar, set on a light textured surface.
A glass mixing bowl with creamed butter and sugar, and a raw egg cracked on top, sitting on a light textured surface.
  1. Combine: Alternate mixing in the dry ingredients and eggnog until combined.
  2. Bake: pour into the bunt pan and bake. Let cool in pan for at least 15 minutes before inverting it onto a cake stand or plate to cool completely.
A glass bowl containing a creamy yellow batter with a mound of white flour on top, ready to be mixed, sits on a light textured surface.
A glass bowl filled with creamy, light beige cake batter, sitting on a white textured surface.
A bundt pan filled with creamy, light-colored cake batter sits on a light, textured surface, ready to be baked.

To Make the Rum Glaze:

  1. Add all of the ingredients to a small bowl and whisk until smooth. Drizzle evenly over the cooled cake and dust with cinnamon.
A glass mixing bowl containing a mound of white powdered sugar and a pool of pale yellow liquid, set on a light textured surface.
A clear glass bowl containing a small amount of smooth, white batter or sauce sits on a light, textured surface.

How Do I Know if it’s Done?

  • The toothpick test: is a good start, as you want the toothpick inserted into the center of the cake to come out mostly clean (a few crumbs are ok).
  • Internal temperature: use a kitchen/instant-read thermometer to test the temperature. The center of the cake should register between 200-205℉.
  • Edges: the edges of the cake will pull away slightly from the pan and the top will be golden brown.

Rum vs. Rum Extract:

While both work well in this recipe, I personally prefer rum extract.

  • If you use real rum, it adds a warm, complex depth of flavor to the cake. The alcohol will bake off and pair perfectly with the nutmeg.
  • Rum extract is a great alternative if you don’t have rum on-hand. Since it’s concentrated, you will need less than regular rum to give the same amount of flavor.
A close-up of sliced bundt cake with white icing, arranged on a wooden board. Two forks and glasses of creamy eggnog are in the background. The cake is moist with a light golden brown crumb.

Can I Freeze This Cake?

Yes! This recipe for eggnog pound cake freezes beautifully. Bake and cool the cake completely, then wrap it tightly in plastic wrap, followed by foil. For best results, freeze it without the glaze.

When you’re ready to enjoy, thaw it overnight in the fridge and bring to room temperature before serving.

Can I Bake This in Mini Loaves for Gifting?

Absolutely! Mini loaves make adorable (and delicious!) holiday gifts. Simply diving the batter among greased mini loaf pans and fill roughly ¾ fill. Bake at 350℉ for 25-35 minutes, or until a toothpick inserted into the center comes out clean.

Once cooled, glaze and/or wrap the eggnog bundt cake in parchment paper or clear cellophane, tie with a ribbon, and add a handwritten tag.

A close-up of a slice of bundt cake on a wooden board, with two glasses of eggnog topped with a sprinkle of spice in the background.

Looking for More Easy Holiday Desserts? I’ve Got You Covered!

A close-up of a sliced eggnog pound cake with a golden-brown crust and moist, light interior, topped with a drizzle of white icing, served on a wooden board.

Eggnog Pound Cake

Yield: 10 slices
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
If you're looking for the ultimate holiday dessert, this Eggnog Pound Cake with a rum eggnog glaze is it! Rich, buttery, and infused with cozy notes of nutmeg, this festive cake gets its flavor from eggnog baked right into the batter. Whether you serve it at a holiday party or slice it up with your morning coffee, this easy dessert is the perfect way to celebrate the season!
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Ingredients
 

  • 3 cups all-purpose flour, plus 2 tablespoons for dusting pan
  • 2 teaspoons ground nutmeg
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, (softened to room temperature)
  • 2 cups granulated sugar
  • 3 large eggs , (at room temperature)
  • ½ cup sour cream , (at room temperature)
  • 2 teaspoons vanilla bean paste, (or vanilla extract)
  • 1 cup eggnog

Eggnog Rum Glaze:

  • ¾ cup powdered sugar
  • 2 tablespoons eggnog
  • 1 teaspoon rum extract
  • Pinch of salt
  • Ground cinnamon

Equipment

Instructions
 

  • Preheat oven to 350℉. Grease a 12-cup bundt cake pan with butter or shortening and then dust with flour. Set aside.
  • In a medium bowl, whisk flour, nutmeg, baking powder, baking soda, and salt until combined. Set aside.
  • In a large bowl, cream butter and sugar with an electric hand mixer or stand mixer with fitted paddle attachment until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, until they are fully incorporated. Mix in the sour cream and vanilla.
  • Alternate mixing in the dry ingredients and eggnog until just combined. The batter will be thick!
  • Pour the batter into the prepared pan and bake for 55-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let the cake rest in the pan for 15 minutes before inverting it onto a cake stand or plate to cool completely.

To make the eggnog rum glaze:

  • In a small bowl, add the powdered sugar, eggnog, rum extract, and salt. Stir until the glaze is smooth and thick.
  • Pour the glaze evenly over the cooled cake and dust with cinnamon, if desired. Cut into slices and serve.

Notes

  • The pound cake, without the glaze, will last in an airtight container or covered with plastic wrap at room temperature for up to 3 days.
  • After the glaze is added, the cake will need to be refrigerated and will last for up to 5 days.
  • To freeze: I recommend freezing before adding the glaze, for best results. Wrap the cake in plastic wrap and aluminum foil and store for up to 3 months in the freezer. To serve, thaw overnight in the refrigerator before adding the glaze.
  • See my tips and tricks for making this Eggnog Pound Cake above the recipe box.
Cuisine: American
Course: Dessert
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.