Rum or Eggnog Liqueur Cake will lighten up any gathering

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Eggnog liquor cake

Eggnog Liqueur Cake

Many people already know about Eierlikörkuchen from a German grandma – who, of course, has made the world’s best. Same recipe can be used as Rumkuchen (Rum cake)

Incidentally, those cakes are often made with an oil and butter mixture. This creates a very special moisture. In the classic version, it is baked in a Gugelhupf form. But even in the spring or larger pound cake pan, this cake will look and taste delicious.

  • Eierlikör Kuchen, Egg liquor, Rum cake ingredients
  • Batter for Egg Liquor cake, Eierlikörkuchen preparation
  • Eggnog liquor Verpoorten
  • Evan Williams Eggnog Liquor with Whiskey
  • Christian Brothers Holiday Eggnog Liquor
  • baked Eggnog liquor cake in Guglhupf form
  • baked Eggnog liquor cake
  • roasted Walnuts
  • Prepare the glaze for the cake
  • Cover baked Eggnog liquor cake with sugar glaze soak and walnuts
  • Cover baked Eggnog liquor cake with sugar glaze soak and walnuts
  • Egg liquor cake
  • Eggnog liquor cake, Serve when cooled
  • Rumkuchen, Rum cake

If Eggnog Liqueur is not available, mix Eggnog and brown Rum or make your own Eierlikör from scratch. If you decide to make a Rum cake, just substitute eggnog liqueur with plain brown rum.

If you like it sweet, make holes with a toothpick on top of the warm cake, drip the glaze over it. If there are only adults eating cake, use a meat injection syringe and push liquor inside the hot/warm cake after you take it out of the oven.

For this recipe I used a large Guglhupf form about 9.5″. This cake will taste better the next day, so wrap it in some plastic foil overnight.

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