Eggnog Bundt Cake with Rum Icing
User Reviews
4.6
Eggnog Bundt Cake with Rum Icing
Description
This Eggnog Bundt Cake with Rum Icing starts by preparing a bundt pan coated with a butter and flour paste to ensure easy release. The dry ingredients consisting of all-purpose flour, baking powder, baking soda, salt, nutmeg, and cinnamon are combined separately. Meanwhile, eggnog and vanilla extract are mixed as the wet flavor components. Butter and sugar are beaten until fluffy, followed by eggs and an egg yolk added one at a time, producing a creamy batter base.
The dry and wet mixtures are alternated into the batter in batches to maintain smoothness and incorporate the flavor. A portion of the batter is combined with a tablespoon of dark rum and the warm spices to emphasize the cake's spiced character. The remaining batter is spread evenly in the bundt pan before adding the spiced layer. The cake is baked at 350°F until a toothpick inserted comes out clean, producing a tender and moist crumb with subtle eggnog richness.
Once cooled, the cake is topped with a glaze made from powdered sugar and dark rum, adding sweetness and a boozy finish that complements the spices. This cake pairs well with seasonal drinks or dessert occasions during colder months. Proper pan preparation prevents sticking, and room temperature ingredients assist in batter consistency. Nutritional information is based on one serving.
Ingredients
For Coating the Pan:
- 1 tablespoon butter melted, unsalted
- 1 tablespoon all-purpose flour
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup eggnog at room temperature
- 1 tablespoon vanilla extract
- 18 tablespoons butter 9 ounces, unsalted, cut into 18 pieces and softened
- 2 cups granulated sugar
- 3 egg at room temperature, + 1 egg yolk
- 1 tablespoon dark rum
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
For the Rum Icing:
- 1½ cups powdered sugar
- 3 tablespoons dark rum
Instructions
- Adjust oven rack to lower-middle position and preheat oven to 350 degrees F.
- Prepare the Pan: Stir together the melted butter and 1 tablespoon flour in a small bowl until a paste forms. Using a pastry brush, coat all of the interior surfaces of a 12-cup Bundt pan.
- Make the Cake: In a medium bowl, whisk together the flour, salt, baking powder and baking soda; set aside. In a small bowl, whisk together the eggnog and vanilla; set aside.
- Using an electric mixer, beat the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add the eggs and the yolk, one at a time, and beat until combined, scraping the sides of the bowl as needed. Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with the eggnog mixture in 2 additions, scraping the bowl as needed.
- Combine 1 cup of the cake batter with the 1 tablespoon of rum, nutmeg and cinnamon in a medium bowl, and stir until just combined. Spread the remaining batter in an even layer in the prepared pan. Spoon the spiced batter over top and swirl gently with a butter knife.
- Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 50 minutes to 1 hour. Let the cake cool in the pan for 25 minutes, then turn it out onto a wire rack to cool completely, about 3 hours.
- Make the Rum Icing: In a medium bowl, whisk together the powdered sugar and remaining 3 tablespoons of rum until smooth. The icing should be a thick pouring consistency; if it is too thick to pour, add eggnog 1 tablespoon at a time, until the appropriate consistency is reached. Pour the icing over the cooled cake and allow to set for at least 30 minutes before serving. The cake can be stored at room temperature, wrapped tightly in plastic wrap, for up to 4 days.
Notes
- Coating the bundt pan with a butter and flour mixture prevents sticking and helps the cake release cleanly.
- Using room temperature ingredients, especially eggs and eggnog, aids in achieving a smooth batter.
- The rum icing enhances flavor and adds moisture to the cake's surface.
- This cake is ideal for holiday dessert menus and pairs well with warm beverages.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Calories | 507kcal | 25% |
| Carbohydrates | 74g | 25% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 97mg | 32% |
| Sodium | 267mg | 11% |
| Potassium | 113mg | 2% |
| Sugar | 49g | 98% |
| Vitamin A | 645IU | 13% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 51mg | 5% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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