Total Time
1hr 35mins
Prep 30 mins
Cook 1 hr 5 mins

A festive pound cake with eggnog, your choice of currants, raisins or my favorite dried cranberries, with an orange, rum glaze

Ingredients Nutrition


  1. Soak currents or raisins or cranberries in rum for 15 minutes.
  2. Using electric mixer on medium speed, beat butter until creamy 30-40 seconds. Add sugar and beat until light and fluffy 5 minutes.
  3. Add eggs one at a time, beating well after each addition.
  4. In separate bowl sift together flour, baking powder, salt and nutmeg.
  5. Measure eggnog and add vanilla.
  6. At low speed add dry ingredients in 4 additions, alternating with eggnog, begin with and end with dry ingredients. Scrape bowl occasionally.
  7. Fold in orange zest, currants and remaining liquid.
  8. Spoon batter into prepared 10 inch bundt pan. Bake at 325 for 55-65 minutes, check with toothpick, if toothpick comes out clean, it's done.
  9. Remove from oven and cool upright in the pan on a rack for 10 minutes.
  10. Prepare glaze blending together oj, sugar and rum.
  11. Invert cake onto a wax paper covered rack. Use pastry brush to brush the surface of the cake with glaze. Cool completely.


Most Helpful

Very good cake. I used Amaretto instead of rum so it wouldn't be too strong - and it was subtle. It is nice that it did not compete with the mild eggnog flavor. I subbed 1/4 cup of the butter with applesauce, and reduced the sugar by 25%, since we don't like things too sweet. I forgot the glaze, but it actually didn't need it. This makes a nice light soft cake with 12 regular size pieces. Thanks!

Maito December 04, 2008

I had seen this recipe on another site, and came back to Zaar for a second opinion. I fixed this exactly as written, no changes, and paid heed to the reviews and it looks incredible. There was a tiny bit that broke off the edge while I was glazing it, and from that little bite, I can tell it will be wonderful..I am taking it to an annual "after the holidays" dinner with friends tomorrow, so I haven't allowed anyone into this yet, but I'm so positive it will be wonderful. Thanks for posting.

Peg629 January 04, 2008

For the cake I left out the dried fruit, rum, and orange zest. I made this for a church lunch and many people went back for a second slice. I got lots of complments on both looks and taste. I'm going to start making this (minus the fruit) every year. I did paint the cake with glaze (adding more rum and less orange juice). It would have still been great without the glaze, but the glaze does add a nice "bite" to the edges. I sprinkled the cake with powdered sugar and nutmeg and lightly drizzled it with caramel sauce. Next time I might garnish it with strawberries or cranberries. Also, make sure to beat the butter and sugar for a while. Otherwise you'll have a more dense and dry cake.

ShaGun December 02, 2007

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