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Easy Spiced Eggnog Bundt Cake with Rum Glaze

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A moist and fragrant bundt cake infused with warm holiday spices and eggnog, topped with a glossy rum glaze. This budget-friendly, kid-friendly dessert tastes even better the next day and is perfect for holiday gatherings.

Ingredients

Scale
  • 3 cups all-purpose flour (spooned and leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened (2 sticks)
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • 1 1/2 cups eggnog, warmed slightly
  • 1 1/2 cups powdered sugar, sifted
  • 3 tablespoons eggnog
  • 1 teaspoon rum extract
  • Pinch of ground nutmeg for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10 to 12-cup bundt pan thoroughly with softened butter and dust with flour.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a large mixing bowl, beat softened butter and granulated sugar together until light and fluffy, about 3-4 minutes with an electric mixer on medium speed.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and rum extract.
  5. Warm the 1 1/2 cups eggnog in the microwave for about 30 seconds or in a small saucepan over low heat until just warm to the touch.
  6. With mixer on low speed, add about one-third of the dry ingredients, then half of the warm eggnog. Repeat, ending with the dry ingredients. Mix just until combined. Fold with a rubber spatula to ensure no flour pockets remain.
  7. Pour batter into prepared bundt pan, filling about two-thirds full. Tap pan gently on the counter to release air bubbles.
  8. Bake for 45-55 minutes, until a toothpick inserted near the center comes out clean or with a few moist crumbs.
  9. Let cake cool in pan on a wire rack for exactly 15 minutes. Invert onto rack and let cool completely, about 1 to 1.5 hours.
  10. For the glaze: In a small bowl, whisk together sifted powdered sugar, 3 tablespoons eggnog, and 1 teaspoon rum extract until smooth.
  11. Pour glaze over completely cooled cake. Garnish with a pinch of ground nutmeg.

Notes

Warming the eggnog before mixing creates a tender crumb. The cake tastes better on day two as spices meld. For best results, let cake cool completely before glazing. Freeze unglazed cake for up to 3 months.

Nutrition

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

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