An eggnog flavored pound cake, wonderful for holiday gatherings.

Gallery

Recipe Summary

prep:
20 mins
cook:
1 hr 5 mins
total:
1 hr 25 mins
Servings:
10
Yield:
1 - 8x4 inch loaf pan
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4 inch loaf pan. Sift together the flour, baking powder, salt, nutmeg, and ginger; set aside.

    Advertisement
  • In a large bowl, cream together sugar, butter, and shortening until light and fluffy. Blend in the eggs one at a time, then stir in the rum extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.

  • Bake in the preheated oven for 65 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Nutrition Facts

281 calories; protein 4.5g; carbohydrates 40.5g; fat 11.4g; cholesterol 50.9mg; sodium 388mg. Full Nutrition
Advertisement

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/04/2006
After reading other reviewers' comments, I followed some advice and made the following alterations: I substituted eggnog (and I used 1 cup versus 3/4 cup), and vanilla extract. I added a cup of rum-soaked dried berries (blueberry, cherry, cranberry). I baked in a bundt pan rather than a loaf pan, and watched cooking times very carefully. The results were delicious -- this was a hit at the day-after-christmas-breakfast with my family. Thanks! Read More
(48)

Most helpful critical review

Rating: 3 stars
01/06/2004
3 Stars for potential. I concur with other reviewers who state that this is a DRY cake. If you are expecting a true pound cake this is NOT the recipe for you. Some enhancements I made that you might consider: using all butter instead of part shortening, part butter; using a good commercial egg nog to replace the milk (I used Old New England brand egg nog that has booze added; find at wine shops and liquor stores). Also NOTE--the recipe time is definitely wrong for a loaf pan of this size. At most you're looking at 50 min. baking time. All in all a recipe that could be spectacular with some tinkering........ Read More
(58)
21 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0
Rating: 3 stars
01/05/2004
3 Stars for potential. I concur with other reviewers who state that this is a DRY cake. If you are expecting a true pound cake this is NOT the recipe for you. Some enhancements I made that you might consider: using all butter instead of part shortening, part butter; using a good commercial egg nog to replace the milk (I used Old New England brand egg nog that has booze added; find at wine shops and liquor stores). Also NOTE--the recipe time is definitely wrong for a loaf pan of this size. At most you're looking at 50 min. baking time. All in all a recipe that could be spectacular with some tinkering........ Read More
(58)
Rating: 4 stars
03/04/2006
After reading other reviewers' comments, I followed some advice and made the following alterations: I substituted eggnog (and I used 1 cup versus 3/4 cup), and vanilla extract. I added a cup of rum-soaked dried berries (blueberry, cherry, cranberry). I baked in a bundt pan rather than a loaf pan, and watched cooking times very carefully. The results were delicious -- this was a hit at the day-after-christmas-breakfast with my family. Thanks! Read More
(48)
Rating: 2 stars
12/24/2006
Like other reviewers suggested I used egg nog instead of milk and vanilla extract instead of rum. I also carefully watching the baking time and at around 50 minutes the tooth pick came out clean all over the cake so I took it out of the oven. However after the cake cooled it practically crumbled when I cut it and yet there were still mini lumps of flour mixture inside the cake despite mixing thoroughly. I also didn't think it tasted much like egg nog even though I used it! Sorry too bland and time consuming for a not-so-great result. Read More
(24)
Advertisement
Rating: 5 stars
12/16/2002
People that don't like eggnog love this cake. I took it to a cookout last night and it disappeared in minutes!!! Read More
(24)
Rating: 5 stars
11/16/2005
Just tried this recipe for Thanksgiving and it is super. I made it in mini-loaf pans and baked for 40 minutes to give to neighbors. Fantastic butter-rum flavor. Read More
(19)
Rating: 3 stars
04/30/2004
Good cake to go with tea. Read More
(18)
Advertisement
Rating: 5 stars
11/13/2002
A new holiday tradition for me! Yummy! Read More
(18)
Rating: 2 stars
12/31/2009
Good flavor but not a true pound cake texture. My family thought it was to dry. Read More
(17)
Rating: 4 stars
08/29/2002
The flavor was excellent but I was expecting true "pound cake". I should have known from the amount of butter that this has the texture of regular cake not pound cake. It's good sliced and then pan fried in butter til golden brown - if you like a richer cake. Read More
(16)
Advertisement