Home · Recipes Eggnog Bundt Cake with Rum Glaze Author: Maryanne CabreraPublished: Dec 10, 2016Updated: Sep 14, 2022 View Recipe18 ReviewsThis post may contain affiliate links. Read our disclosure policy. Eggnog Bundt Cake topped with boozy rum glaze. With this holiday treat you can have your eggnog and eat it, too! 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. Glazed Eggnog Bundt Cake 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 eggnog love 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. Recommended Bundt Pan I used this 10-cup capacity bundt cake pan. The swirl design is easy to unmold. It’s also great for holding little puddles of glaze! I also recommend this classic tube-cake bundt pan. Crusty Exterior & Moist Interior Bundt Cake This cake is extremely moist and it has the perfect buttery crisp crust on the outside. It is very important to butter and flour the bundt cake pan before adding in the cake batter. This step will ensure the cake will unmold in one piece. But, it also helps to create that perfect crisp crust. The fat content from the eggnog, butter, and eggs keeps this bundt cake moist. Don’t skimp and use low-fat eggnog! Use the good stuff! Boozy Rum Glaze There’s no sugar coating it. The rum glaze is boozy! You definitely get a whiff of the alcohol when you slice into the cake. But, the cake is not overpowered with alcohol flavor. Instead, you are welcomed with the warm spices and buttery notes of the cake. This is the kind of cake Santa would love very much on Christmas eve! And, I am certain this bundt cake will change your mind about eggnog! Eggnog Bundt Cake with Rum Glaze Eggnog Bundt Cake with boozy rum glaze is perfect for holiday parties! With this treat you can have your eggnog and eat it, too!Yield: 10-inch bundt cake Prep Time: 15 minutes minutesCook Time: 55 minutes minutesTotal Time: 1 hour hour 10 minutes minutes Servings: 14 Print Recipe Pin Recipe Rate Recipe IngredientsEggnog Bundt Cake:3 cups all-purpose flour (390 g)1 teaspoon baking powder½ teaspoon baking soda½ teaspoon ground nutmeg½ teaspoon ground cinnamon½ teaspoon fine sea salt1 cup unsalted butter, (227 g) room temperature, softened1 ½ cup granulated sugar (300 g)4 large eggs, room temperature2 Tablespoons spiced rum*1 teaspoon vanilla extract1 cup eggnog,* room tempRum Glaze:1 ¼ cup powdered sugar (142 g)¼ teaspoon ground cinnamonpinch ground nutmeg½ teaspoon vanilla extract1 Tablespoon eggnog2 Tablespoon spiced rum Instructions Preheat oven to 350°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 All images and text ©The Little Epicurean Author: Maryanne Cabrera Course: DessertCuisine: AmericanKeyword: eggnog cake, eggnog bundt cake, holiday bundt cake, rum glaze Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean. More Holiday Bundt Cake Recipes: Keeping with the boozy theme, this chocolate glazed whiskey bundt cake is super moist and flavorful. This persimmon rum bundt cake is topped with luscious brown butter glaze.
Amy Stafford says: December 12, 2016 Such a beautiful cake. It looks beyond perfect. I totally want to make this for Christmas morning. Reply
Erin @ The Speckled Palate says: December 12, 2016 My goodness, does this cake look so perfectly decadent! I’m not really a huge eggnog fan, either, but I love it in baked goods. That said, my husband could probably drink it every day of the week happily. He’s gonna love this! Reply
Michelle | A Latte Food says: December 12, 2016 I’m not a huge fan of drinking eggnog either, but I do love things made with! This cake is SO gorgeous! Reply
Amanda | The Chunky Chef says: December 12, 2016 I’m an eggnog fanatic… and I can’t wait to make this! Reply
Erin @ Texanerin Baking says: December 13, 2016 These pictures are gorgeous! Gimme a bowl of that glaze. :D Reply
Erwin Tomas says: December 15, 2016 Hi, I’d like to ask what brand pans do you use. The bake looks absolutely perfect! Reply
Maryanne Cabrera says: December 17, 2016 Hi Erwin, there is a link to the bundt pan size and brand that I used in the notes section of the recipe.
Hannah says: December 23, 2016 I made your cake today. The texture is wonderful. The eggnog / rum flavours are really subtle. Thanks for the recipe. Reply
Cindy Rodriguez says: November 30, 2017 I say, yes, please, to a boozy eggnog bundt cake. It’s gorgeous and perfect for a holiday dinner. Reply
patty says: December 22, 2017 Hello, I am planning on making this bundt cake for Xmas mnorning. I bought regular butter and now see it’s calling for unsalted butter. Q.. will regular salted butter be okay? Reply
Maryanne Cabrera says: December 14, 2019 Thanks for pointing that out. Yes, the egg nog will mix better at room temperature.
Isabel Liss says: December 24, 2019 I made this today! Turned out beautifully! I did use an 8″-wide (measured across the top), bundt, and the recipe actually filled that perfectly — and it baked in about 50 minutes. I think the pan measurement is probably more about how many cups the mold holds (in the case of my mold it’s 12 cup), than about the diameter of the bundt — since bundts come in so many shapes, perhaps more useful to list the pan size by how many cups it holds than by diameter. Reply