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Ultimate Eggnog Bundt Cake with Easy Rum Glaze

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This Ultimate Eggnog Bundt Cake with Rum Glaze is a moist, tender holiday showstopper made with simple ingredients. It’s the perfect crowd-pleasing dessert for Christmas gatherings, with a rich eggnog flavor and a sweet rum glaze that sets beautifully.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) eggnog
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • 1 ½ cups (180g) powdered sugar, sifted
  • 3 tablespoons dark rum
  • 1 tablespoon unsalted butter, melted
  • Pinch of nutmeg (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-cup bundt pan thoroughly with butter or baking spray, then dust with flour. Tap out excess.
  2. In a large bowl, whisk together flour, baking powder, baking soda, nutmeg, cinnamon, and salt. Set aside.
  3. In a separate large bowl, beat softened butter and granulated sugar together on medium speed for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition (about 30 seconds each).
  5. In a small bowl, whisk together eggnog, vanilla extract, and rum extract.
  6. With mixer on low speed, add about one-third of the flour mixture, then half of the eggnog mixture. Repeat, ending with flour mixture. Mix just until combined; fold in any remaining streaks with a spatula.
  7. Pour batter into prepared bundt pan and spread evenly. Tap pan gently on counter to release air bubbles.
  8. Bake for 45-55 minutes, until a toothpick inserted into center comes out clean or with a few moist crumbs.
  9. Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack and let cool completely (about 1-2 hours).
  10. For the glaze: In a small saucepan over low heat, melt 1 tablespoon butter. Remove from heat and whisk in powdered sugar and dark rum until smooth.
  11. Place cooled cake on serving plate. Slowly pour glaze over top, letting it drip down sides. Sprinkle with a pinch of nutmeg.
  12. Let glaze set for at least 30 minutes before slicing.

Notes

Use full-fat eggnog for best texture. Room temperature ingredients are essential. Do not over-mix the batter. Let cake cool completely before glazing. For a non-alcoholic version, replace rum with milk and add 1 teaspoon vanilla extract. Cake can be stored at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

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

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