Our Spiked Egg Nog Pound Cake! December 17 2013

WFSB 3 Connecticut

We were recently on Better Connect to show hosts Scot Haney and Kara Sundlun how to make our Spiked Egg Nog Pound Cake. Every good cocktail deserves a cake. Especially around the holidays. We've left the recipe below for the elves in your kitchen to work out. 


The flavors of a holiday favorite in a traditional 1:1:1:1 pound cake.



1 cup cake flour

1 cup sugar

1 cup unsalted butter

4 large eggs

3 TBSP rum syrup*

1 tsp baking powder

A few grates of fresh nutmeg

Pinch of cinnamon

Pinch of salt



· Preheat oven to 350°.

· Prepare an 8 x 4 loaf pan with butter and dust with flour (or baking spray) and set aside.

· Whisk to combine cake flour, baking powder, nutmeg, cinnamon and salt

· Combine butter and sugar in the work bowl of a stand mixer fitted with a paddle attachment

· Whip the butter and sugar until very light and fluffy

· Scrape bowl

· Add eggs slowly

· Add rum syrup

· Scrape bowl

· Add flour mixture


Pour cake batter into prepared loaf pan and bake at 350° until a toothpick inserted in center comes out clean, about 45 minutes.


*Rum Syrup

Combine equal amounts of sugar and rum in a sauce pan. Reduce until darkened in color, thick and syrupy. Also delicious over vanilla ice cream or added to an after-dinner holiday coffee (top with whipped cream and call it dessert!).