Leftover Eggnog - Eggnog Ice Cream & Eggnog Pound Cake - oogey gooey topping over the cake

Eggnog Pound Cake

Course Dessert
Cuisine American
Servings 6




  • 1/3 cup unsalted butter
  • 1/3 cup dark brown sugar
  • 1/3 cup light corn syrup
  • pinch of salt
  • 1 tablespoon rum
  • 1/2 cup toasted chopped pecans


  1. Preheat the oven to 350°F, and grease the pan(s) of your choice: a large (10") tube or bundt-style pan; six small loaf pans (about 3 1/2" x 7"); or two 8 1/2" x 4 1/2" loaf pans.Batter: Beat the butter, sugar, nutmeg, and salt until light and fluffy. Add the eggs one at a time, beating well after each addition. Whisk the flour and baking powder together, and add to batter alternately with the eggnog, 1/3 at a time, beating well after each addition. Pour the batter into the pans.
  2. Bake 30 to 35 minutes for the small loaf pans, or 60 to 65 minutes for the large loaves or tube pan, or until a cake tester inserted into the center of the cake comes out clean. Let the cake cool in the pan for 15 minutes, turn it out onto a rack set atop parchment, to catch any drips.
  3. Topping: Melt the butter, and stir in the brown sugar, corn syrup and salt, stirring until the sugar dissolves. Bring the mixture to a boil, and continue to boil for several minutes, until it reaches 240°F (soft ball stage) on a candy or instant-read thermometer. Add the flavor and nuts, and pour the toffee topping over the cake. Cool completely before serving.

Recipe Notes

Makes 6 small loaves