Glaze Recipe Help Please!

I’ve found a recipe for Eggnog Rum cake that I’d like to make for Thanksgiving. Unfortunately, there’s no suggestion of a glaze to go with it. So I turn to my epicurious friends to help me out. What would you all suggest?

Here’s a link:

to the recipe if that’ll help decide what will go best with it.

Thanks so much!!

I would go with a basic powdered sugar/vanilla/milk glaze drizzled on top. It will add eye appeal and give a little boost of sweetness, but not compete with the flavors in the cake.

My simple glaze for rum cake is 1/2 cup butter, 1/4 cup water, 1 cup sugar, and 1/2 cup rum. My favored rum is Mount Gay, either Eclipse or Sugar Cane. But I usually use Bacardi. Melt butter in saucepan, add water and sugar. Bring to boil, stir constantly for five minutes. Remove from heat, carefully stir in rum. Glaze is ready. I have a Wilton Bundt pan, and I can’t say enough for it. They make all sorts of designs in Bundt, and if you ever pick up one with the jagged edges and peaks, they’re great for catching glaze. I pour my glaze into the empty and cool bundt pan the cake baked in, and drop the cake back into it, letting it soak up every bit of glaze, none lost, and very neat looking compared to spooning it over in a mess.
I think my glaze is neutral enough to go with the cake. I think I’ll have to try the eggnog rum cake recipe soon, and may go with that for this year’s cake handouts if I’m impressed with it. Bonus points if I make the eggnog from scratch. I just whipped up a batch for after dinner, since I don’t work tomorrow.
One of the commenters on your link expressed interest in going with maple liquer or a bourbon, they make maple ryes and maple bourbons now, perhaps that would be good if you’re a maple fan.

I was about to suggest the same glaze but with a slight twist once you have the glaze on before it sets, sprinkle nutmeg on the glaze.

I’d make it in a regular cake pan, not a bundt pan, and I think I’d want to try cream-cheese icing (as used on carrot cakes)…

Excellent suggestion. Excellent. But I think I’d just put some nutmeg in the glaze, since I’m a big fan of putting the glaze in the pan and dumping the cake back in, I can’t see myself going back to spooning. Either that, or dust after the glaze soaks in.

I just discovered what to do with the 1/3 bottle of rum I have left over from a drink making experiment I did last year.

Thank you all for the suggestions! We are all huge fans of maple here, so I think I may go that route. Letting it soak in also intrigues me, but I’m not sure anyone else would like that, as they’re not usually thrilled with my Tres Leches cake. :frowning: However, I can’t wait to try this and hope that any of you guys who do,too, like it. Maybe we’ll all be starting a new holiday tradition!