Eggnog Bundt Cake with Rum Glaze

5 from 1 vote

Eggnog Bundt Cake with boozy rum glaze is perfect for holiday parties! The crispy-edged, moist-centered cake with boozy rum glaze hits every note: festive, sophisticated, and utterly delicious. It's the kind of dessert that makes people ask for the recipe.

Yield: 10-inch bundt cake

Prep Time15

Cook Time55

Total Time1 10

Course: Dessert

Cuisine: American

Servings:

Author: Maryanne Cabrera

Ingredients

Eggnog Bundt Cake:

3 cups all-purpose flour (390 g)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon fine sea salt
1 cup unsalted butter (227 g) room temperature, softened
1 ½ cup granulated sugar (300 g)
4 large eggs room temperature
2 Tablespoons spiced rum*
1 teaspoon vanilla extract
1 cup eggnog room temp

Rum Glaze:

1 ¼ cup powdered sugar (142 g)
¼ teaspoon ground cinnamon
pinch ground nutmeg
½ teaspoon vanilla extract
1 Tablespoon eggnog
2 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.
Bring all ingredients to room temperature for best results
Use full-fat eggnog, not low-fat or reduced-fat versions
Bundt pan should be 10-12 cup capacity
For mini bundts: 6 pans at 1 cup each, bake 25-30 minutes
Non-alcoholic version: Replace rum with 1 tsp rum extract plus additional eggnog
Cake improves after 24 hours as flavors develop

Nutrition