Eggnog Pound Cake

Here’s a perfect cake for the holidays, an eggnog pound cake. This recipe by Flo Braker is a favorite of my friend Evie, a professional pastry chef, who passed it on to us. If you like eggnog and pound cake, you’ll love this recipe.

Eggnog Pound Cake Recipe

  • Yield: Serves 20.

Notes from Evie: Baked at convection setting I used a 325 degree oven. I've made mini cakes from this recipe and got 12 plus a mini loaf pan. I also found out that eggnog can be frozen if you don't have time to bake the cake and the eggnog is in danger of going sour.




  • 1/2 cup dried currants, raisins or cranberries
  • 2 Tbsp dark rum or water
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 3 large eggs, room temperature
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp freshly grated nutmeg
  • 1 cup eggnog mixed with 1 tsp vanilla extract
  • 1 Tbsp grated orange zest


  • 3 Tbsp orange juice
  • 1 Tbsp dark rum
  • 3/4 cup granulated sugar


1 Soak currants in rum in a small bowl for 15 minutes.

2 Adjust rack to lower third of oven. Preheat the oven to 325°F (350°F if the pan doesn't have a dark finish). Butter a 9 to 10 inch bundt pan (original recipe calls for a Festive Cake Pan).

3 Using an electric mixer on medium speed, beat butter until creamy, 30-45 seconds. Add sugar and beat until light and fluffy, about 5 minutes. Scrape bowl with a rubber spatula occasionally as needed. Add eggs one at a time, beating well after each addition.

4 In a separate bowl, sift together flour, baking powder, salt and nutmeg.

5 At very low speed, add dry ingredients in 4 additions, alternating with eggnog (begin and end with dry ingredients). Scrape bowl occasionally. Gently fold in orange zest, currants and any remaining rum.

6 Spoon batter into pan; spread evenly. Bake 55-65 minutes, or until cake springs back when touched lightly in the center and pulls away from the sides of the pan. You can also use a long toothpick or thin bamboo skewer and insert into the thickest part of the cake. If it comes out clean, it's done.

7 Remove from oven and cool upright in the pan on a rack for 10 minutes.

8 Prepare glaze by blending together sugar, orange juice, and rum.

9 Invert cake onto a rack, over a sheet of waxed paper. Use a pastry brush to brush the surface of the cake with the glaze. Cool completely before serving.

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Recipe adapted from one by Flo Braker.

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Showing 4 of 28 Comments

  • Jess

    I don’t have a bundt pan… how well do you think two loaf pans would work instead? Should I change the cooking time at all?

    Also, is the glaze REALLY supposed to be made from granulated sugar, not confectioners sugar? It seems like without heat, the granulated sugar would not form a good consistency glaze by just mixing it with the orange juice & rum

  • Elise

    Hi Jess – I think you could easily use a loaf pan, but I don’t have an idea about the cooking time. Regarding the glaze, the recipe actually calls for plain sugar, not confectioners. The original recipe calls for 2 Tbsp of rum to 2 Tbsp of water plus sugar. I think the idea is that the glaze is completely absorbed by the cake. That said, if you would prefer confectioner’s, go for it!

  • Emily

    This was delicious! I made it in loaf pans (2) and they cooked for the same amount of time. I also noticed the recipe called for glazing the cake while it was still warm. I found this caused the sugar to melt and the granulated sugar worked just fine.

  • Jess

    Thanks Emily! I’m so glad to hear that!! I’m making mine today (in 2 loaf pans) and taking one to a party tonight, so I was a bit nervous about how it would turn out. Now I’m excited!!

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