Go Back
–+ servings
Eggnog Bundt Cake with Rum Glaze

Indulgent Eggnog Bundt Cake with Irresistible Rum Glaze

Delight in this Eggnog Bundt Cake with Rum Glaze, perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2.5 cups all-purpose flour gluten-free flour can be used as a substitute
  • 1 tablespoon baking powder check for freshness
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon ground nutmeg freshly grated is best
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon fine sea salt
  • 1 cup unsalted butter room temperature
  • 1.5 cups granulated sugar
  • 3 large eggs room temperature
  • 0.5 cups spiced rum
  • 1 teaspoon vanilla extract
  • 1 cup eggnog avoid low-fat varieties
For the Glaze
  • 2 cups powdered sugar
  • 0.25 cups spiced rum additional for glaze

Equipment

  • bundt cake pan
  • Mixing bowls
  • stand mixer
  • Spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and butter and flour a bundt pan.
  2. In a medium bowl, whisk flour, baking powder, baking soda, nutmeg, cinnamon, and sea salt.
  3. Cream together butter and sugar, then add eggs one at a time until fully mixed.
  4. Blend in rum and vanilla, then alternately mix in dry ingredients and eggnog.
  5. Pour the batter into the bundt pan and bake for 55-65 minutes until golden brown.
  6. Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  7. Whisk together powdered sugar, rum, eggnog, cinnamon, and nutmeg for the glaze until smooth.
  8. Pour the glaze over the cooled cake, allowing it to drizzle down the sides.

Nutrition

Serving: 12slicesCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 3 days; refrigerate for up to a week. For long-term storage, freeze tightly wrapped for up to 3 months. Reheat slices in the microwave for 10-15 seconds.

Tried this recipe?

Let us know how it was!