Eggnog Bundt Cake with boozy rum glaze: with this holiday treat you can have your eggnog and eat it, too!
“Eggnog in the bundt cake, eggnog in the glaze, and if you drink this with eggnog, you’ll have eggnog three ways!”- Alex
To be honest, I’m not the biggest fan of eggnog. I’m more of a milk punch (spiced milk with whiskey) holiday drinker. Growing up, eggnog wasn’t a winter staple in my family. We stuck to apple ciders, hot chocolates, and shots of tequila. The first time I finally tried eggnog (without alcohol), I found it awfully sweet.
I’ve tried to make homemade eggnog several times (like this dirty chai eggnog), each time hopeful that my casual like of eggnog will turn into love. That ends today. I’ve found it. I’ve found it with this eggnog bundt cake.
All along I thought the point was to enjoy drinking eggnog. Nope. For me, eggnog was meant for baking. (Note: I’m using store-bought eggnog for this recipe.) Eggnog bundt cake, eggnog pancakes, eggnog waffles. In baked goods, eggnog has that perfect balance of sweet and spice that radiates holiday cheer.
I’m a huge fan of my new bundt cake pan. I foresee many, many bundt cakes in 2017.
I normally share my baked goods with family, friends, and neighbors. Alex and I didn’t share this eggnog bundt cake with anyone. We ate it ALL by ourselves. This cake is extremely moist and it has the perfect buttery crisp crust on the outside. Best of all, the boozy rum glaze is boozy. You definitely get a whiff of the alcohol when you slice the cake, but it’s not at all overpowering in flavor. This is the kind of cake I think Santa would love very much on Christmas eve.
I am certain this eggnog bundt cake will change your mind about eggnog!
Eggnog Bundt Cake with Rum Glaze
Yield: 10-inch bundt cake
Eggnog Bundt Cake:
- 3 cups (366 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/2 tsp fine sea salt
- 1 cup (8 oz) unsalted butter, room temperature, softened
- 1 1/2 cup (295 g) granulated sugar
- 4 large eggs, room temperature
- 2 Tbsp spiced rum*
- 1 tsp vanilla extract
- 1 cup eggnog*
- 1 cup + 2 Tbsp (126 g) powdered sugar
- 1/4 tsp ground cinnamon
- pinch of ground nutmeg
- 1/2 tsp vanilla extract
- 1 Tbsp eggnog
- 2 Tbsp spiced rum
- Preheat oven to 350 degrees F. Generously butter and flour bundt cake pan. Tap out any excess flour. Set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, nutmeg, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or use a handheld mixer), cream together butter and sugar. Scrape down bowl as needed. Add eggs one a time, ensuring each egg is incorporated before adding the next. Add rum and vanilla. Mix until combined.
- Add dry flour mixture in three additions, alternating with the eggnog. Begin and end with the flour mixture. Mix on low speed until thoroughly combined. Scrape down bowl as needed to ensure thorough mixing.
- Pour batter into prepared bundt cake pan. Level off batter. Bake for 55-65 minutes until cake springs back to touch and toothpick inserted cake comes out clean.
- Allow cake to cool in pan for 10 minutes. Invert bundt cake onto a wire rack. Remove cake from mold and allow to cool.
- To make rum glaze: whisk together powdered sugar, cinnamon, and nutmeg. Add vanilla, eggnog, and rum. Whisk until smooth. Pour over cooled bundt cake.
- Notes: I used Sailor Jerry's Spiced Rum.
- Do not use low-fat or reduced-fat eggnog.
- I used this bundt cake pan.
bundt cake recipe adapted from Homemade Hooplah
The Little Epicurean