Eggnog Pound Cake with Warm Rum Sauce

A moist pound cake with the holiday flavors of eggnog. Finish with a rich, buttery rum sauce.

Serves: 16
20 mins Prep time 1 hr Cook time
20 mins Prep time
1 hr Cook time
  • Preheat oven to 350°F. For the Eggnog Pound Cake, mix flour, baking powder and salt in medium bowl. Mix milk, light cream, cinnamon, nutmeg, cloves and vanilla in small bowl. Set aside.

  • Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, 1 at a time. Gradually beat in flour mixture alternately with milk mixture on low speed until just blended, scraping sides occasionally. Pour batter into greased 9x5-inch loaf pan.

  • Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack.

  • For the Rum Sauce, mix brown sugar, butter and heavy cream in small saucepan, Bring to boil on medium heat. Reduce heat to low; simmer 10 minutes or until slightly thickened. Remove from heat. Stir in rum and vanilla. Return to boil on medium heat. Serve over pound cake.

Nutrition information

(Amount per serving)

  • 331Calories: 331Cholesterol: 79mg
  • Sodium: 181mgProtein: 3g
  • Total Fat: 16gFiber: 0g
  • Carbohydrate: 42g