Eggnog Liqueur Cake
There’s something magical about baking a cake that carries the whispers of generations past. This weekend, I found myself reaching for a recipe that’s as comforting as a grandmother’s hug: the classic Eierlikörkuchen. Many people already know about Egg Liqueur cake from their Mother or Oma – who, of course, has made the world’s best. Same recipe can be used as Rumkuchen (Rum cake)
Known to many as the quintessential German grandma cake, it’s rich, moist, and unapologetically indulgent. And yes—my version might just rival hers.
Eggnog liquor cake ingredients 
Evan Williams Eggnog is Whisky based 
Eggnog Liquor Verpoorten with Brandy 
Evan Williams Eggnog Liquor with Whiskey 
Christian Brother’s Eggnog liquor with Brandy 
Bake about 1 hour at 350F. Remove baked Eggnog liquor cake from oven, wait 10 minutes, then shake a little. 
Remove baked Eggnog liquor cake from form by turning it upside down on a plate or baking grate. Punch some holes on top with a toothpick. 
Roast 1 cup of Walnuts in a pan 
Prepare the glaze for the cake 
Cover baked Eggnog liquor cake with sugar glaze soak and walnuts 
Move Eggnog liquor cake to a plate 
Egg liquor cake 
Serve when cooled 
Same can be done with Rum cake or Rumkuchen. This one has a Sugar glaze
🥚 From Eierlikörkuchen to Rumkuchen: A Versatile Delight
This recipe is a chameleon. With a simple switch from Eggnog Liqueur to Brown Rum, it transforms into a Rumkuchen that’s just as decadent. If you don’t have store-bought eggnog liqueur on hand, don’t worry—mix eggnog with a splash of rum or whip up your own Eierlikör from scratch. The soul of the cake lies in its moist crumb, achieved through a luscious blend of butter and oil. It’s this combination that gives the cake its signature texture: tender, rich, and melt-in-your-mouth.
🧈 The Gugelhupf Form: A Nod to Tradition
I baked mine in a 9.5″ Gugelhupf form, that iconic ridged pan that instantly evokes memories of Sunday coffee tables and holiday gatherings. But don’t let tradition box you in—a Springform or Pound Cake pan works beautifully too. Before pouring in the batter, I scattered chopped walnuts across the oiled pan. They toasted gently as the cake baked, adding a subtle crunch to each slice. You can also sprinkle them on top after glazing for a more decorative finish.
The aroma that filled my kitchen as it baked was pure comfort: vanilla, eggnog, and a hint of nutmeg dancing together in the warm air.
🍶 The Secret’s in the Syrup
Once the cake emerged golden from the oven, I let it rest in its form while I prepared the syrup. Butter, sugar, water, and rum simmered into a glossy glaze. Here’s where the fun begins: poke holes into the warm cake and slowly brush the syrup over it, letting it soak in like a sponge. If it’s an adults-only affair, a meat injection syringe works wonders—infusing the cake with extra warmth and spirit.
📦 Better the Next Day
Here’s a tip straight from my kitchen: wrap the cooled cake in plastic foil and let it rest overnight. The flavors deepen. The texture settles. As a result, the cake tastes much better than fresh out of the oven.
Final Thoughts
Whether you refer to it as Eierlikörkuchen or Rumkuchen, this cake embodies a celebration of tradition, warmth, and a touch of holiday spirit. It’s the type of dessert that encourages storytelling around the table—tales of grandmothers who baked with care, joyful evenings spent with friends, and peaceful moments when indulging in a slice feels like receiving a comforting hug.
If you bake it, I’d love to hear how it turned out. Did you use eggnog or rum? Did you sneak in a little extra glaze? Let’s keep the tradition alive, one delicious slice at a time.
Eggnog Liqueur Cake/ Rum Cake
Ingredients
- 2 3/4 cups flour
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 pack. vanilla pudding powder (cooking type)
- 1.5 cups sugar
- 1/2 cup butter
- 1/2 cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 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
Of course you can make a non-alcoholic version with just Eggnog!
Instructions
- 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
Notes
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.
