Holiday Rum Eggnog Bundt Cake
Indulge in the festive flavors of the season with this Holiday Rum Eggnog Bundt Cake—a showstopping dessert that blends the creamy richness of eggnog with a warming hint of dark rum in every bite. Perfectly spiced with nutmeg and finished with a luscious rum-cinnamon glaze, this bundt cake is a decadent centerpiece for your holiday table. The tender, buttery crumb paired with the aromatic glaze creates a dessert that’s both elegant and comforting. Easy to make with just 20 minutes of prep time, this holiday cake serves 12 and is sure to impress at any gathering. Whether you’re hosting a Christmas dinner or simply craving seasonal cheer, this delightful treat encapsulates the spirit of the holidays. Don't forget to pair a slice with a warm cup of coffee or, of course, a glass of eggnog!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground nutmeg
- 0.5 teaspoons Salt
- 1 cup Unsalted butter
- 1.75 cups Granulated sugar
- 4 Large eggs
- 1 cup Eggnog
- 0.25 cup Dark rum
- 2 teaspoons Vanilla extract
- 1 cup Powdered sugar
- 2 tablespoons Heavy cream
- 1 tablespoon Dark rum (for glaze)
- 0.25 teaspoon Ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a standard bundt pan, ensuring all grooves are coated to prevent sticking.
In a medium mixing bowl, sift together the all-purpose flour, baking powder, ground nutmeg, and salt. Set aside.
In a large mixing bowl, use an electric mixer to beat the unsalted butter and granulated sugar until light and fluffy (about 3 minutes).
Add the eggs one at a time to the butter mixture, beating well after each addition to ensure smooth incorporation.
Reduce the mixer speed to low and alternate adding the dry flour mixture and eggnog to the wet mixture. Start and end with the flour mixture, adding it in three parts and eggnog in two parts.
Mix in the 1/4 cup dark rum and vanilla extract until just combined. Be careful not to overmix.
Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then invert the cake onto a wire rack to cool completely.
While the cake cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, heavy cream, 1 tablespoon dark rum, and ground cinnamon until smooth and pourable.
Once the cake is fully cooled, drizzle the glaze over the top, allowing it to drip down the sides.
Let the glaze set for 10 minutes, then slice and serve. Enjoy your Holiday Rum Eggnog Bundt Cake!
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 205 mg | 9% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 40.9 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 84 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
