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Eggnog Bundt Cake with Rum Glaze

Yield: 10-inch bundt cake
Author: Maryanne Cabrera


Eggnog Bundt Cake:

  • 3 cups (366 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1 cup (227 grams) unsalted butter, room temperature, softened
  • 1 1/2 cup (295 grams) granulated sugar
  • 4 large eggs, room temperature
  • 2 Tablespoons spiced rum*
  • 1 teaspoon vanilla extract
  • 1 cup eggnog,* room temp

Rum Glaze:

  • 1 cup + 2 Tablespoons (126 grams) powdered sugar
  • 1/4 teaspoon ground cinnamon
  • pinch ground nutmeg
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon eggnog
  • 2 Tablespoon 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.


  • 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