Rich Eggnog Bundt Cake (From Scratch)
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
Servings: 16 servings
Calories: 344kcal
Equipment
- Nordicware 10 cup Bundt Pan
Ingredients
Pan Release
- 1 tablespoon (14 grams) unsalted butter melted
- 1 tablespoon (10 grams) unbleached 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 (65-68°F)
- 5 large (250 grams) eggs room temperature (65-68°F)
- 2 teaspoons vanilla extract
- 2 tablespoons (30 ml) dark rum
- 1 tablespoon (30 ml) lemon juice
- 1 cup (240 ml) full-fat eggnog room temperature
Eggnog Rum Glaze
- 1 1/2 cups (180 grams) powdered sugar sifted
- 1 teaspoon rum extract
- 3 tablespoons (45 ml) eggnog
Instructions
Prep the Bundt Pan
- Melt the butter in the microwave. Add the flour and stir the mixture together until it is well combined and forms a paste. Brush the inside of the bundt pan with the pan release with a pastry brush, making sure to get all the crevices.
- If using an intricately designed pan you can also use Baker's Joy, but don't spray the pan until after the cake batter has been mixed and you're ready to add it to the pan.
Make the Cake
- Preheat the oven to 350°F.
- Crack the eggs into a separate bowl. Put the flour, baking powder, salt, cinnamon, and 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 lighter in color and fluffy, about 3-4 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 one at a time 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 and sides of the bowl and mix on low speed for about 30 seconds to ensure everything is thoroughly combined.
Bake the Cake
- 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 once it is removed from the oven.
- 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.
- Line a wire cooling rack with parchment paper. Place the rack over the cake pan and invert the cake onto the rack. Cool the cake for at least 90 minutes. Make sure it is completely before if adding the eggnog rum glaze.
How to Serve the Cake
- You can either serve the cake with a dusting of powdered sugar or add a glaze. The pattern of the bundt pan I used is really decorative so I used powdered sugar. If you prefer a glaze see the recipe below for eggnog rum glaze.
Eggnog Rum Glaze (Optional)
- Combine the powdered sugar, the rum extract, 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.
Notes
The sugar was reduced in this recipe because of the sugar in the eggnog. To determine the amount of sugar in your brand of eggnog look at the ingredient list and look for the amount of added sugar. For the eggnog I used, there are 42 grams of sugar per cup, therefore I reduced the amount of sugar in the recipe by 1/4 cup, since 1/4 cup of sugar weighs 50 grams. If the eggnog you're using has more sugar reduce the amount of sugar in the recipe by 1 tablespoon for every 10 additional grams (above 42 grams) of sugar in the eggnog.
Nutrition
Calories: 344kcal | Carbohydrates: 47g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 176mg | Potassium: 76mg | Fiber: 1g | Sugar: 30g | Vitamin A: 484IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg