Print

Easy Eggnog Bundt Cake with Rum Glaze Recipe

eggnog bundt cake with rum glaze - featured image
Print Recipe

A moist, tender Bundt cake infused with eggnog and dark rum, topped with a boozy rum glaze. Perfect for holiday gatherings and sure to impress.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (spooned and leveled)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 ½ cups eggnog (full-fat recommended)
  • 1 teaspoon vanilla extract
  • ¼ cup dark rum
  • 2 cups powdered sugar, sifted
  • ¼ cup dark rum (for glaze)
  • 2 tablespoons unsalted butter, melted
  • 1–2 tablespoons milk or eggnog (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10-cup Bundt pan with butter and dust with flour.
  2. In a large bowl, whisk together flour, baking powder, baking soda, nutmeg, and salt.
  3. In another large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. In a small bowl, whisk together eggnog, vanilla extract, and ¼ cup dark rum.
  6. With mixer on low, add dry ingredients and eggnog mixture alternately, beginning and ending with dry ingredients. Mix until just combined.
  7. Pour batter into prepared pan and tap gently to release air bubbles.
  8. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  9. Cool in pan on a wire rack for 15 minutes, then invert onto rack to cool completely.
  10. For glaze: In a small saucepan, melt 2 tablespoons butter over low heat. Remove from heat and whisk in powdered sugar, ¼ cup dark rum, and a pinch of salt. Add milk or eggnog 1 tablespoon at a time until pourable.
  11. Drizzle glaze over cooled cake. Let set for at least 30 minutes before serving.

Notes

Use room temperature ingredients for best results. Grease the Bundt pan thoroughly to prevent sticking. The cake tastes even better the next day as flavors meld. For a non-alcoholic version, replace rum in glaze with milk or eggnog and use rum extract.

Nutrition

Keywords: eggnog bundt cake, rum glaze, holiday cake, Christmas cake, easy bundt cake

Find it online: https://jollyfork.com/easy-eggnog-bundt-cake-with-rum-glaze-recipe/