It's the sound of laughter and clinking glasses that transports me back to cozy holiday gatherings, where the air is filled with the comforting aroma of freshly baked treats. This year, I couldn’t resist whipping up an Eggnog Bundt Cake with Rum Glaze—a showstopper that’s as festive as it is delicious. Not only does this cake marry the rich flavors of eggnog with a hint of spiced rum, but its incredibly moist crumb is a treat everyone will love—even those not typically enamored by eggnog. Plus, with minimal prep time, it's a perfect last-minute addition to your holiday dessert table. Are you ready to brighten your celebrations with a slice of seasonal cheer? Let’s get baking!
Why is Eggnog Bundt Cake Special?
Moist, Fluffy Texture: The richness of eggnog ensures a delightful moistness that keeps the cake tender and light.
Irresistible Rum Glaze: Topped with a glossy spiced rum glaze, this cake not only looks stunning but also adds an extra layer of festive flavor.
Effortless Baking: With simple steps and common ingredients, it’s a stress-free option for busy holiday hosts.
Crowd-Pleasing Delight: Perfect for gatherings, it appeals to both eggnog lovers and skeptics alike, making it the star of any dessert table.
Versatile Twist: Feel adventurous? You can create mini bundt cakes or add chocolate chips for a unique spin!
Looking for more festive ideas? Check out this Coconut Cake with Raspberry Filling for an equally delightful option!
Eggnog Bundt Cake Ingredients
• Get ready for a festive baking experience with this Eggnog Bundt Cake!
For the Cake
- All-Purpose Flour – Provides structure and stability to the cake; gluten-free flour can be used as a substitute.
- Baking Powder – Helps the cake rise for that fluffy texture; always check for freshness!
- Baking Soda – Works with baking powder to ensure even leavening.
- Ground Nutmeg – Infuses a warm, aromatic flavor that defines eggnog; freshly grated is the best!
- Ground Cinnamon – Enhances the spice profile, adding warmth and fragrance.
- Fine Sea Salt – Balances the sweetness and enhances all the flavors.
- Unsalted Butter – Adds richness and moisture; it’s best at room temperature for easy creaming.
- Granulated Sugar – Sweetens the cake while contributing to its tender texture.
- Large Eggs – Acts as a binding agent and adds richness; use room temperature eggs for better mixing.
- Spiced Rum – Adds a boozy flavor that enhances the festive spice notes.
- Vanilla Extract – Deepens the flavor profile for a more complex taste.
- Eggnog – The key ingredient that provides moisture and that signature flavor; avoid low-fat varieties for the best results.
For the Glaze
- Powdered Sugar – Sweetens the rum glaze while giving it a smooth finish.
- Additional Spiced Rum – Intensifies the flavor of the glaze for that festive kick.
Indulge in this Eggnog Bundt Cake with Rum Glaze and bring delightful cheer to your holiday celebrations!
Step‑by‑Step Instructions for Eggnog Bundt Cake with Rum Glaze
Step 1: Preheat and Prepare Pan
Begin by preheating your oven to 350°F (175°C). While the oven warms up, generously butter and flour a bundt cake pan to ensure your Eggnog Bundt Cake with Rum Glaze releases smoothly after baking. Make sure all crevices are well-coated to prevent sticking, giving you a beautiful cake shape.
Step 2: Whisk Dry Ingredients
In a medium mixing bowl, whisk together 2 ½ cups of all-purpose flour, 1 tablespoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of ground nutmeg, ½ teaspoon of ground cinnamon, and ½ teaspoon of fine sea salt. This combination will create a fragrant base for your cake. Set the bowl aside, allowing the spices to mingle while you work on the wet ingredients.
Step 3: Cream Butter and Sugar
In a stand mixer, cream together 1 cup of softened unsalted butter and 1 ½ cups of granulated sugar on medium speed until the mixture is light and fluffy, approximately 3-5 minutes. This process incorporates air into the batter, contributing to a moist and fluffy Eggnog Bundt Cake. Once creamed, add in 3 large eggs one at a time, mixing well after each addition until fully integrated.
Step 4: Blend Wet Ingredients
Next, add ½ cup of spiced rum and 1 teaspoon of vanilla extract to the creamed butter and sugar mixture, stirring until fully combined. This will infuse the batter with a warm, aromatic essence. Gradually incorporate your dry ingredients, alternating with 1 cup of eggnog, starting and ending with the flour mixture. Mix on low speed until just combined, ensuring not to overmix.
Step 5: Bake the Cake
Pour the batter into the prepared bundt pan, using a spatula to level the top evenly. Place the pan in the preheated oven and bake for 55-65 minutes. The cake is done when it turns a delightful golden brown and a toothpick inserted in the center comes out clean. Keep an eye on it, as ovens vary in temperature.
Step 6: Cool the Cake
Once baked, remove the bundt pan from the oven and let it cool for 10 minutes on a wire rack. This makes it easier to release the cake without breaking. After cooling slightly, gently invert the cake onto the rack to cool completely. The delightful aroma of your Eggnog Bundt Cake with Rum Glaze will fill your kitchen.
Step 7: Prepare the Glaze
In a medium bowl, whisk together 2 cups of powdered sugar, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, 1 teaspoon of vanilla extract, ¼ cup of eggnog, and ¼ cup of spiced rum until smooth and lump-free. This glaze will add a luscious finish to your cake, enhancing its festive charm.
Step 8: Glaze the Cake
Once the cake has fully cooled, pour the rum glaze over the top, allowing it to drizzle down the sides. Use a spatula to spread any excess glaze if needed. The glossy, spiced rum glaze creates a beautiful and inviting touch to your Eggnog Bundt Cake, making it irresistible for your holiday gatherings.
Eggnog Bundt Cake with Rum Glaze Variations
Feel free to let your creativity shine as you customize this festive delight to suit your taste!
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Non-Dairy: Substitute eggnog with vanilla almond milk for a delightful dairy-free spin.
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Mini Bundts: Make adorable mini bundt cakes or cupcakes by using the same batter; adjust baking time to about 20-25 minutes. They’re perfect for sharing!
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Add Texture: Mix in chocolate chips or dried cranberries for a fun twist and added texture in every bite.
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Flavored Rum: Experiment with different types of rum, like coconut or spiced, to give your glaze a unique flavor profile.
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Nutty Addition: Incorporate chopped walnuts or pecans into the batter for a satisfying crunch that complements the cake's softness.
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Citrus Zest: Add zest from an orange or lemon to the batter for a bright, refreshing note that pairs beautifully with eggnog.
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Lower Sugar: Reduce the granulated sugar by ¼ cup and replace it with mashed bananas for a twist on sweetness and moisture.
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Spicy Kick: For those who love heat, add a pinch of cayenne pepper to the glaze for a surprising and delightful warmth with each bite.
What to Serve with Eggnog Bundt Cake with Rum Glaze
The perfect companion for your festive dessert awaits to elevate your holiday gatherings to new heights.
- Coffee or Spiced Tea: A warm beverage enhances the cake's flavors, providing a cozy, comforting pairing.
- Whipped Cream: Light and airy, it adds a luxurious touch while balancing the richness of the cake.
- Cranberry Sauce: The tartness cuts through the sweetness, introducing a refreshing contrast that brightens each bite.
- Vanilla Ice Cream: A scoop brings creamy goodness that beautifully complements the spiced notes of the cake.
- Holiday Punch: A fruity, non-alcoholic punch makes for a vibrant drink that pairs deliciously with the festive cake.
- Chocolate Truffles: Rich and decadent, they add a gourmet flair and a delightful texture contrast next to the moist bundt.
Imagine setting your table with these delightful accompaniments. Each pairing not only enhances your Eggnog Bundt Cake with Rum Glaze but also invites warmth and cheer to your holiday table.
Make Ahead Options
These Eggnog Bundt Cakes with Rum Glaze are perfect for busy holiday planners! You can prepare the cake batter and refrigerate it for up to 24 hours before baking—this allows the flavors to develop beautifully. Simply mix all the wet and dry ingredients as directed, then cover the bowl tightly with plastic wrap. When you're ready to bake, just pour the mixture into the prepared bundt pan and bake as instructed. You can also bake the cake a day in advance; it keeps well, covered at room temperature, for up to 3 days. Just glaze it right before serving to maintain that perfect, glossy finish. Enjoy hassle-free holidays with this delightful dessert!
How to Store and Freeze Eggnog Bundt Cake
Room Temperature: Store the Eggnog Bundt Cake in an airtight container at room temperature for up to 3 days to maintain its moist texture.
Fridge: If you’d like to keep it longer, refrigerate the cake for up to a week, but ensure it’s well-covered to prevent drying out.
Freezer: For extended storage, wrap the cake tightly in plastic wrap and aluminum foil, freezing it for up to 3 months. Thaw it overnight in the fridge before serving.
Reheating: Warm individual slices in the microwave for about 10-15 seconds for a cozy treat that revives the flavors of the Eggnog Bundt Cake with Rum Glaze.
Expert Tips for Eggnog Bundt Cake
Room Temperature Ingredients: Ensure your eggs and eggnog are at room temperature; this helps create a smoother batter and better incorporation of ingredients.
Avoid Low-Fat Eggnog: For the best flavor and moisture in your Eggnog Bundt Cake with Rum Glaze, opt for full-fat or regular eggnog, steering clear of low-fat versions.
Proper Pan Preparation: Generously butter and flour your bundt pan to prevent any sticking—this step is crucial for releasing your cake beautifully.
Watch Baking Time: Ovens can vary, so check the cake for doneness starting at 55 minutes. Insert a toothpick; it should come out clean to ensure it’s fully baked.
Cool Before Glazing: Allow the cake to cool completely before applying the rum glaze; this ensures the glaze sets properly and doesn’t soak into the cake.
Eggnog Bundt Cake with Rum Glaze Recipe FAQs
What type of eggnog should I use?
Absolutely! For the best flavor and moisture in your Eggnog Bundt Cake with Rum Glaze, opt for full-fat or regular eggnog. Avoid low-fat versions, as they can result in a drier cake and lack the rich taste that makes this dessert a holiday favorite.
How can I tell when the cake is done baking?
Very good question! Start checking your Eggnog Bundt Cake for doneness at around 55 minutes. Insert a toothpick into the center; it should come out clean or with a few crumbs attached. If not, give it a few more minutes, but be careful not to overbake, as this can dry it out.
What is the best way to store the cake?
You can store the Eggnog Bundt Cake at room temperature in an airtight container for up to 3 days. If you want to keep it longer, refrigerate the cake for up to a week, ensuring it’s well covered to prevent it from drying out. If you're planning to freeze it, wrap it tightly in plastic wrap and aluminum foil for up to 3 months.
Can this cake be frozen? How?
Absolutely! To freeze your Eggnog Bundt Cake with Rum Glaze, first, ensure it is completely cooled. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. It can be stored for up to 3 months. When you're ready to enjoy it, simply thaw it overnight in the refrigerator before serving. For a warm treat, you can reheat individual slices in the microwave for 10-15 seconds.
Are there any dietary considerations I should be aware of?
Great question! If you’re serving this cake at a gathering, note that it contains eggs and dairy, so it’s not suitable for vegans or those with egg or milk allergies. To make a non-dairy version, you could experiment with plant-based milk and dairy-free butter alternatives, though I haven’t tried this personally. Always check ingredient labels to avoid any specific allergens!
Indulgent Eggnog Bundt Cake with Irresistible Rum Glaze
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and butter and flour a bundt pan.
- In a medium bowl, whisk flour, baking powder, baking soda, nutmeg, cinnamon, and sea salt.
- Cream together butter and sugar, then add eggs one at a time until fully mixed.
- Blend in rum and vanilla, then alternately mix in dry ingredients and eggnog.
- Pour the batter into the bundt pan and bake for 55-65 minutes until golden brown.
- Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Whisk together powdered sugar, rum, eggnog, cinnamon, and nutmeg for the glaze until smooth.
- Pour the glaze over the cooled cake, allowing it to drizzle down the sides.
