Eggnog Cake
User Reviews
5
Eggnog Cake
Description
Eggnog Cake begins with a mix of dry ingredients including all-purpose flour, baking powder, cinnamon, nutmeg, and salt, blended separately before adding to the wet ingredients. Butter and sugars are creamed until light and fluffy, then eggs and vanilla are incorporated one at a time. The flour mixture is alternated with eggnog and rum into the batter to maintain a tender texture without overmixing. The batter is spooned into a greased and floured 12-cup Bundt pan and baked until a skewer comes out clean.
The cake is moist and fragrant with a soft crumb enriched by the warm spices and moderate rum flavor. After cooling, a glaze made from powdered sugar, eggnog, melted butter, and rum is applied, and the cake is garnished with grated nutmeg or cinnamon. This balances the sweetness and enhances the festive spices.
Eggnog Cake is ideal as a holiday dessert or special occasion cake, pairing well with coffee or a mild tea. Its moistness holds up well sliced, making it suitable for serving at gatherings. The alcohol content bakes out, but it can be made alcohol-free by substituting the rum with additional eggnog or rum extract and apple juice.
Measuring flour carefully by weight helps ensure a lighter crumb, and allowing the cake to cool before glazing prevents the glaze from melting off. Using baking spray with flour or properly greasing and flouring the pan helps with clean release of the Bundt cake after baking.
Ingredients
For the Cake:
- 3 cups all-purpose flour (360g)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg grated
- ½ teaspoon salt
- 1 cup butter softened (227g, unsalted
- 1¼ cups granulated sugar (250g)
- ¾ cup light brown sugar 165g, packed
- 4 large egg room temperature
- 2 teaspoons vanilla extract
- 1 cup eggnog room temperature, (240ml)
- ¼ cup rum (60ml)
For the Frosting:
- 2¼ cups powdered sugar (270g)
- ¼ cup eggnog (60ml)
- 2 tablespoons butter melted, unsalted
- 2 teaspoons rum
- ground nutmeg for garnish, or cinnamon
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the butter and both sugars at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape the sides of the bowl occasionally. With the mixer on low, add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
- With the mixer on low, add a third of the flour mixture to the butter mixture, followed by half of the eggnog and rum. Repeat, alternating with another third of the flour, the remaining eggnog and rum, and then the remaining flour. Scrape down the bowl and beat just until the batter is well combined.
- Spray a 12-cup Bundt pan with baking spray, and spoon the batter into the greased pan.
- Bake for 1 hour or until a wooden pick inserted near the center comes out clean. Allow to cake to cool in the pan for 5 minutes, then invert it onto a wire rack and allow to cool completely.
For the Frosting:
- In a medium bowl, whisk together the powdered sugar, egg nog, melted butter, and rum until smooth. Spoon icing over the cooled cake and dust the top with nutmeg or cinnamon if desired. Let the glaze set for 30 minutes before slicing.
Notes
- Measure flour by weight or spoon into measuring cups without packing to avoid a dense cake.
- Grease and flour Bundt pan thoroughly to ensure the cake releases fully after baking.
- Alternate adding dry ingredients and liquids to create a light, tender batter without overmixing.
- For an alcohol-free version, replace rum with additional eggnog or rum extract with apple juice.
- Cool cake completely before applying glaze to prevent it from melting off.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Calories | 544kcal | 27% |
| Carbohydrates | 83g | 28% |
| Protein | 8g | 16% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 127mg | 42% |
| Sodium | 216mg | 9% |
| Potassium | 146mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 59g | 118% |
| Vitamin A | 676IU | 14% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 108mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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