Recipe by WHATCITY
"An eggnog flavored pound cake, wonderful for holiday gatherings."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
rum flavored extract
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!
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........
People that don't like eggnog love this cake. I took it to a cookout last night and it disappeared in minutes!!!
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.
A new holiday tradition for me! Yummy!
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.
Good cake to go with tea.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 103
Check out time-saving recipes, because any night’s a good night to grill.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Satisfy your sweet tooth with this nutritious idea.
Have a ball! See how to make cake on a stick with the Cake Pop Maker!
See how to make an easy, fudgy, gluten-free chocolate cake.