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Rich Spiced Eggnog Bundt Cake with Rum Glaze

eggnog bundt cake - featured image
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A moist, spiced Bundt cake infused with eggnog and topped with a boozy rum glaze. Perfect for holiday gatherings, this cake is easy to make and tastes even better the next day.

Ingredients

Scale
  • 3 cups all-purpose flour (spooned and leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg (freshly grated if possible)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened to room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract (or vanilla bean paste)
  • 1 1/2 cups full-fat eggnog
  • 1 cup powdered sugar, sifted
  • 3 tablespoons dark rum (e.g., Gosling’s or Myers’s)
  • 1 tablespoon eggnog (to thin glaze if needed)
  • Pinch of nutmeg for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10 to 12-cup Bundt pan with butter or non-stick baking spray, then dust with flour, tapping out excess.
  2. In a large bowl, whisk together flour, baking powder, baking soda, nutmeg, cinnamon, cloves, and salt. Set aside.
  3. In a stand mixer fitted with the paddle attachment, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down sides as needed.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Batter may look slightly curdled.
  5. With mixer on low speed, add about one-third of the flour mixture, mixing just until combined. Add half of the eggnog, mix. Repeat with another third of flour, remaining eggnog, and finish with last of flour. Stop mixing as soon as flour disappears.
  6. Use a rubber spatula to fold batter from bottom up until evenly incorporated. Batter should be thick, smooth, and slightly glossy.
  7. Spoon batter into prepared Bundt pan and spread evenly. Tap pan gently on counter to release air bubbles.
  8. Bake for 50-60 minutes, or until a toothpick inserted near center comes out clean or with a few moist crumbs. Start checking at 48 minutes.
  9. Place pan on a cooling rack and let cool in pan for 15 minutes.
  10. Place a wire rack or serving plate upside down on pan, carefully flip, and lift pan off. Let cake cool completely on rack before glazing.
  11. In a small bowl, whisk together sifted powdered sugar and dark rum until smooth. If too thick, add 1 tablespoon eggnog. If too thin, add more powdered sugar. Consistency should slowly drizzle off a spoon.
  12. Place cooled cake on serving plate. Slowly drizzle rum glaze over top, letting it cascade down sides. Sprinkle with a pinch of nutmeg. Let glaze set for about 15 minutes before slicing.

Notes

For best texture, ensure butter and eggs are at room temperature. Use full-fat eggnog for a tender crumb. Grease the Bundt pan thoroughly to prevent sticking. The cake tastes even better on day two as flavors meld. For a non-alcoholic version, replace rum in glaze with 3 tablespoons eggnog and 1/2 teaspoon rum extract.

Nutrition

Keywords: eggnog bundt cake, spiced cake, rum glaze, holiday dessert, Christmas cake, eggnog cake

Find it online: https://dinadishes.com/rich-spiced-eggnog-bundt-cake-with-rum-glaze/