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.
If Eggnog Liqueur is not available, mix Eggnog and brown Rum or make your own Eierlikörfrom 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.
1/2 cup Eggnog Liqueur or Eggnog and Rum, or just plain Rum (dark)
3/4 chopped roasted walnuts for baking pan (or add later on top with the glaze)
For the Glaze
1 3/4 cup powdered sugar
4 tbsp water
1/2 cup butter
1/2 cup Eggnog Liqueur or Rum (dark), or just Eggnog if you don’t like alcohol
1 hour, 20 minutes
If Eggnog Liqueur is not available, mix Eggnog and brown Rum or make Eggnog Liqueur from scratch. If you decide to make a Rum cake, just use plain brown rum. Both are super delicious Of course you can make a non-alcoholic version with just Eggnog!
Heat oven to 350 F (bake time 55 min)
You’ll need a 9 or 9.5 ” baking pan (Guglhupf).
Spray with oil or spread out with butter.
Combine the flour, baking powder, baking soda, salt and pudding powder (the cooking type).
In a separate bowl mix the sugar with softened butter, adding slowly the the vegetable oil.
In the same bowl gradually add the vanilla extract and eggs, stir until well combined.
Mix all this into the flour mixture, then the milk and egg liquor/rum alternately. Mix for about three minutes
Prepare baking mold or pan by brushing the inside with oil and lay chopped walnuts on the bottom (or add later on top with the glaze).
Pour the dough into the prepared pan and bake in a preheated oven for 55 minutes until golden brown. Do a toothpick test.
Remove from oven.
Leave the cake in the form and place it on a wire rack.
Start with the syrup. To do this, bring the sugar, water and butter to a boil in a small saucepan.
Turn it down down and simmer until the sugar has dissolved, and the whole thing is slightly thicker.
Remove from heat and stir in the rum, slowly pour the hot glaze over the cake.
You can stick some holes in the cake with a tooth pick.
Brush and work in small steps that the glaze can soak in, which takes a few minutes.
The cake is and remains in the mold, continue until all the syrup has spread over the cake. Allow the cake to cool completely in the mold.
Then gently shake the mold from several sides until the cake comes loose.
Then place it on a cake platter.
This cake will taste better the next day, so wrap it in some plastic foil overnight
You could put holes on top of the warm cake, drip the glaze over it. Or use a turkey syringe and push liquor inside the warm cake.
This cake will taste better the next day, so wrap it in some plastic wrap overnight.