Golden Eggnogg Pound Cake with Rum Sauce
This Pound Cake is very moist and has the added Holiday flavor of Eggnogg.
Pound Cake was traditionally made with a pound of each of four ingredients: flour, butter, eggs and sugar. Although this recipe has these four ingredients included, rest assured, it is not a pound of each.
Adding the Eggnogg to this Pound Cake recipe makes it bit lighter than the traditional dense pound cake.
Even though I made this for a Holiday Dessert, it was requested the next morning at the breakfast table and it was eaten with a spread of sweet cream butter on top.
GOLDEN EGGNOGG POUND CAKE WITH RUM SAUCE
- 1 & 1/2 Cups Golden Eggnog
- 1 Cup Unsalted Butter, softened (2 Sticks)
- 3 Eggs
- 1 Teaspoon Vanilla
- 1 & 1/4 Cup White Granulated Sugar
- 1 Cup Light Brown Sugar
- 1/2 Teaspoon Cinnamon
- 1/2 Teaspoon Nutmeg
- 1/4 Teaspoon Ground Cloves
- 2 Cups Flour
- 1 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 1/4 Cup plus 2 Tablespoons Spiced Rum (I used Captain Morgan)
1. Preheat oven to 350 degrees.
2. Spray a 9 x 5 loaf pan with non-stick baking spray set aside.
3. In a medium size bowl, stir together the Flour, Salt and Baking Powder. Set aside.
4. In a large bowl, cream together 1/2 Cup Butter (1 stick) and White Sugar using a hand mixer on medium, until light and fluffy. Add the Vanilla and 2 Tablespoons of the Rum, then beat in the Eggs one at a time.
5. Add in the Cinnamon, Nutmeg and Cloves. Mix until well combined.
6. Now add in the Flour mixture and 1 Cup of the Eggnogg alternately with the mixer speed on low. Alternating the Flour Mixture and the Eggnogg will prevent the Flour mixture from flying all over your kitchen. Scrape the sides of the bowl to incorporate all the ingredients into the Batter.
7. Pour the Batter into the prepared pan.
8. Place the loaf pan in the pre-heated oven and bake for 1 hour and ten minutes. All ovens cook differently so check the Pound Cake at the 50 minute mark. The Pound Cake should be golden in color and it is done when a toothpick inserted in the center comes out clean.
9. When the Pound Cake is done, remove from the oven and let cool for 10-15 minutes in the pan, then remove the Pound Cake from the pan and continue to cool on a cooling rack.
10. Once the Pound Cake has cooled, it is time to make the Rum Sauce. In a small sauce pan, melt 1/2 Cup of the Butter (1 stick) on low heat.
11. Whisk in the Brown Sugar, increasing the heat to medium.
12. Remove the pan from the heat and whisk in 1/4 Cup of Rum and 1/2 Cup Eggnogg. Return the pan to the heat and whisk constantly until all ingredients are well combined. Lower the heat to low and continue to cook for 2 minutes while constantly stirring. Remove the pan from the heat and let stand for 2 minutes.
13. To serve the Golden Eggnog Pound Cake, slice the desired number of pieces from the loaf and place on individual plates. Drizzle about 2 Tablespoons of the Rum sauce over each slice and serve.
14. Store any leftover Rum Sauce in the refrigerator. It will thicken when cooled so you will need to re-heat the Rum Sauce prior to the next serving.
Recipe by: Hot Dish Homemaker