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Eggnog Bundt Cake
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5 from 6 votes

Eggnog Bundt Cake

The holidays are here and it is time for eggnog. This cake contains eggnog, cinnamon, nutmeg, and rum and results in a deliciously sweet dessert
Prep Time30 mins
Cook Time50 mins
Cooling Time2 hrs
Total Time3 hrs 20 mins
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories:

Ingredients

Pan Release

  • 1 tablespoon (14 grams) unsalted butter melted
  • 1 tablespoon (10 grams) all-purpose flour

Eggnog Cake

  • 3 cups (342 grams) cake flour sifted
  • 3 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 1/4 cups (450 grams) granulated sugar
  • 1 cup (227 grams) unsalted butter room temperature
  • 5 (250 grams) large eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons dark rum
  • 1 tablespoon lemon juice
  • 1 cup full-fat eggnog room temperature

Eggnog Rum Glaze

  • 1 1/2 cups (173 grams) powdered sugar sifted
  • 1 1/2 teaspoons dark rum
  • 3 tablespoons eggnog

Instructions

FOR THE PAN

  • Stir together the melted butter and flour in a small bowl until a paste forms. Using a pastry brush, coat all interior surfaces of a 12 cup Bundt pan. (If mixture becomes too thick to brush on, microwave it for about 10 seconds, or until warm and softened.) Preheat the oven to 350 degrees F.

FOR THE CAKE

  • Crack the eggs into a separate bowl. Put the flour, baking powder, salt, cinnamon and 1/2 teaspoon of nutmeg together in another bowl and combine with a whisk.
  • Place the sugar and the butter in the bowl of a stand mixer and beat on medium-high speed until fluffy, about 8 minutes.
  • Scrape down the bowl. Add eggs one at a time on low speed and then increase to medium until each egg is well incorporated. Stop the mixer after adding the first 3 eggs and scrape the bowl from the bottom to ensure the ingredients are well mixed. Add the remaining 2 eggs and scrape down the bowl after adding and beating in the last egg.
  • Add the rum and vanilla and mix on medium until well combined.
  • Whisk together the eggnog and lemon juice in a measuring cup. Add one-third of the dry ingredients and mix on low speed until well combined, but do not over mix. Add one-half of the eggnog and mix on medium speed until well combined. Add half of the remaining dry ingredients, then the rest of the eggnog. Add the remaining the dry ingredients and mix until just combined. Scrape the bottom of the bowl and mix on low speed for about 30 seconds.
  • Scoop the batter into the prepared bundt pan. Bake for 45-50 minutes until a skewer inserted in the center comes out clean. The cake will also begin to pull away from the sides of the pan.
  • Remove the pan from the oven and cool the cake in the pan for 15 minutes. Do not let the cake cool too long in the pan or it will stick. Place a cooling rack over the cake pan and invert the cake onto the rack. Cool the cake for 90 minutes. Pour or spoon the glaze over the cooled cake.

FOR THE EGGNOG RUM GLAZE

  • Combine the powdered sugar, the rum and 2 tablespoons of eggnog. Stir until the glaze is smooth. If you want a thinner glaze, add the remaining tablespoon of eggnog and stir until incorporated.