Individual Rum Eggnog Cakes
Indulge in the holiday spirit with these delightful Individual Rum Eggnog Cakes! Bursting with festive flavors, these mini cakes feature a rich and tender crumb infused with creamy eggnog, warm nutmeg, and a splash of dark rum for a subtle boozy kick. Each cake is elegantly drizzled with a luscious eggnog-rum glaze that adds a sweet and silky finish. Perfectly portioned and easy to make in a jumbo muffin tin or mini cake pans, these treats are ideal for holiday parties, cozy gatherings, or as an impressive edible gift. Garnish with a dusting of cinnamon for a festive touch, and enjoy the comforting warmth of this seasonal dessert. Ready in under an hour, these eggnog cakes will quickly become a holiday favorite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 2 Large eggs
- 0.5 cups Eggnog
- 3 tablespoons Dark rum
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Ground nutmeg
- 1 cup Powdered sugar (for glaze)
- 2 tablespoons Eggnog (for glaze)
- 1 tablespoons Dark rum (for glaze)
- 0.25 teaspoons Ground cinnamon (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 6-cup jumbo muffin tin or individual mini cake pans, and lightly flour them. Tap out any excess flour.
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground nutmeg. Set aside.
In a large bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Mix in the eggnog, dark rum, and vanilla extract until combined (the mixture may look slightly curdled; this is normal).
Gradually add the dry ingredients to the wet ingredients in three additions, mixing until just combined. Be careful not to overmix.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Remove the cakes from the oven and let them cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes cool, prepare the glaze: In a small bowl, whisk together the powdered sugar, eggnog, and dark rum until smooth.
Once the cakes are completely cool, drizzle the glaze over the tops of the cakes, letting it run down the sides.
Optionally, sprinkle the cakes with a light dusting of ground cinnamon for garnish.
Serve immediately or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 252 mg | 11% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 47.4 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 91 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.
