Eggnog Pound Cake with Rum Glaze | Braum's

Eggnog Pound Cake with Rum Glaze


  • 1 cup pecans, chopped
  • 8 ounces unsalted butter, softened
  • 2 cups sugar
  • 3 large eggs, lightly beaten
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 cup egg nog
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons dark spiced rum
  • 3/4 cup sugar
  • 2 tablespoons water
  • whipped cream


  1. Preheat oven to 350 degrees.
  2. Spray bundt pan with non-stick cooking spray.
  3. Sprinkle pecans into the bottom of the bundt pan and set aside.
  4. In a large mixing bowl beat together the butter and 2 cups sugar until fluffy.
  5. Beat in eggs one at a time until incorporated.
  6. In a separate medium sized bowl combine the flour, baking powder, salt, and nutmeg.
  7. Add the flour mixture and eggnog into the creamed butter mixture alternating flour and eggnog ending with the flour.
  8. Add vanilla and mix until ingredients are combined.
  9. Pour cake batter into bundt pan and place into the oven.
  10. Bake for 50-55 minutes or until toothpick comes out clean.
  11. Remove from oven and allow to cool for 15 minutes.
  12. Meanwhile in a small saucepan combine rum, ¾ cup sugar, and water and simmer until thick. Invert cake onto a serving plate and brush hot glaze over the warm cake.
  13. Serve with a dollop of whipped cream.