Rum And Eggnog Cake
A rich, boozy cake infused with rum and eggnog flavors, studded with candied fruits, raisins, and pecans, perfect for festive occasions and holiday celebrations.
Ingredients
- 1 1/2 cups butter ⓘ
- 3 eggs ⓘ
- 1 1/4 cups dairy eggnog ⓘ
- 2 1/4 cups all-purpose flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1/4 teaspoon ground nutmeg ⓘ
- 1 cup diced mixed candied fruits and peels ⓘ
- 1/2 cup golden raisins ⓘ
- 1/2 cup chopped pecans ⓘ
- 2 tablespoons all-purpose flour
- 1 cup sugar ⓘ
- 1 to 1 1/2 cups rum or 1 1/2 cups orange juice plus 1/2 teaspoon rum extract ⓘ
Instructions
- Let butter, eggs, and eggnog stand at room temperature for 30 minutes.
- Grease and flour a 10-inch fluted tube pan.
- Stir together 2 1/4 cups flour, baking powder, and nutmeg.
- Toss together candied fruits, raisins, nuts, and 2 tablespoons flour; set aside.
- In a mixing bowl, beat butter with mixer on medium speed for 30 seconds.
- Slowly add sugar; beat for 10 minutes until fluffy and light.
- Add eggs one at a time, beating for 1 minute after each addition.
- Add flour mixture and eggnog alternately to egg mixture, beating on low speed after each until just combined.
- Do not overbeat.
- Stir in 1/4 cup rum or orange juice plus rum extract.
- Fold in the prepared fruit mixture.
- Pour batter into the prepared pan.
- Bake at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack for 15 minutes.
- Remove from pan and cool completely.
- Poke holes in the cake.
- Soak a 100% cotton cheesecloth with 1 cup rum or 1/2 cup orange juice.
- Wrap the cake in the cheesecloth, then lightly in foil and seal in a plastic storage bag.
- Store in the refrigerator or freezer for 1 to 2 days to mellow flavors.
- After 1 day, drizzle with 1/4 cup rum or orange juice.
- Rewrap and store for another day or serve.
- Before serving, drizzle with eggnog glaze.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. If you prefer a non-alcoholic version, substitute the rum with additional orange juice and enhance the flavor with a splash of vanilla extract. Make sure to properly soak the cheesecloth to ensure the cake absorbs the flavors well. Keep an eye on the baking time; ovens can vary, so check for doneness with a toothpick.
Serving Suggestions
This Rum And Eggnog Cake pairs beautifully with a drizzle of eggnog glaze for added richness. Serve it alongside a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It makes an excellent dessert for holiday gatherings or festive occasions, complementing savory dishes like the Landing Zone Party Loaf or even a rich Carrot Meringue Pie.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or aluminum foil to prevent it from drying out. It can be kept in the refrigerator for up to one week or frozen for up to three months. To reheat, allow it to come to room temperature, then warm slices gently in the microwave for about 10-15 seconds or in a low oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Rum And Eggnog Cake contains roughly 494 calories, with 8g protein, 53g carbohydrates, and 25g fat. It is a good source of dietary fiber (16% of the Daily Value), protein (15% of the Daily Value), and calcium (15% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, this cake actually improves in flavor after a day or two. After baking, wrap it in cheesecloth soaked in rum or orange juice and store it in the refrigerator. This allows the flavors to meld beautifully, making it a perfect make-ahead dessert for gatherings.
What can I use instead of rum in the recipe?
If you prefer not to use rum, you can replace it with an equal amount of orange juice and add 1/2 teaspoon of rum extract to maintain the flavor profile. This creates a delicious, non-alcoholic version that still captures the essence of the original cake.
How can I enhance the flavor of the cake?
To enhance the flavor, consider adding spices like cinnamon or a splash of vanilla extract to the batter. Additionally, incorporating zest from an orange or lemon can brighten the overall taste. Be sure to balance the sweetness with these flavors for a well-rounded dessert.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).