Eggnog Rum Cake Recipe (2024)

This time of year I’m always looking for new recipes to try with my boys. My six year old recently discovered the art of cracking an egg. Anytime I’m in the kitchen, he’s wanting to know if there are any eggs in the recipe so he can crack them. And I have to admit he does a pretty good job. He wanted to make something homemade for our neighbors, and how was I going to say no to that? I decided to make something unique using the flavors of the holidays.

International Delight has some new goodies for us this year. You can simply heat and drink the new hot chocolate and it is absolutely delicious. Especially the dark chocolate. Yum! They also have their classic and vanilla eggnog. And that’s what I want to share with you today – eggnog is not just for your glass.

I found the cutest little bread pans at our local grocery store and they served as my inspiration. They were only $1.50. Can you believe that? Instead of making just any ol’ bread, I wanted to include one of my favorite drinks that only comes along this time of year. Eggnog! I know people have a love it or hate it relationship with eggnog. Personally, I love it. I decided to make a cake like bread with eggnog and rum to give to our neighbors. It is as awesome as it sounds.

This baked cake carries the gentle flavor of eggnog with the slightest bite of the rum at the end. It was super easy to make and made my house smell amazing. Is there anything more? Let’s get busy in the kitchen!

Mix your dry ingredients together. That includes the flour, baking powder, salt and nutmeg. Mix together and set aside.

Cream together the softened butter and sugar. Add the eggs, International Delight Classic Eggnog, rum extract and vanilla extract. Mix until well incorporated and then mix in the dry ingredientsjust enough to moisten.

Pour into the mini bread pans until they are about 2/3 full.

Bake in a 350 degree Fahrenheit preheated oven for 25 – 30 minutes or until the knife comes out clean when you insert it into the middle.

I have to laugh when I think about how great the picture above turned out. It was five o’clock when I was taking this picture and the sun had already set. I thought for sure the picture would be too dark, but it was just enough light. Oh, I wish you could smell how good these smell. Wait. You can. Make this recipe pronto!

See Also

Pastel de Choclo Recipe from ChileCat Cora's Caramelized Brussels Sprouts Recipe - Greek.Food.comEasy Ginger Chicken Recipe You'll LoveTunnel Of Fudge Cake: A Mid-Century Recipe Test - Mid-Century Menu

For our neighbors, I wrapped them in clear cellophane and added a decorative ribbon. This was, of course, after they had completely cooled.

Let me give you a little tip. If you let the bread/cake cool in the pan, they will get a little soggy. What I did was wait 10 minutes after removing them from the oven, and then removed them from the mini pans. I cleaned the mini loaf pans from any of the sprayed on butter, and then once the mini loaves were cooled, put them back into the loaf pans. It really looks the same, and you get a better crust on your loaves.

These taste amazing with a cup of hot chocolate! Like I mentioned,International Delight has a new hot chocolate, where you pour and heat and enjoy! It could not be easier!

I hope you enjoy this recipe as much as we did! Enjoy!

How does ID get you into the spirit this Christmas? Visit InternationalDelight.com to share how ID helps you get intothe spirit of the season for a chance to win a holiday brunch for friends and family hosted by International Delight!