Eggnog Rum Bundt Cake

Rich, festive, and irresistibly moist, this Eggnog Rum Bundt Cake is the ultimate holiday dessert to impress your guests! Infused with the velvety warmth of eggnog and a hint of dark rum, this bundt cake delivers a perfect balance of sweet and spiced flavors. The batter, enhanced with fragrant nutmeg and a generous splash of vanilla, bakes to golden perfection, creating a tender crumb that's as delightful as it is indulgent. A luscious eggnog-rum glaze cascades over the top, adding a touch of elegance and extra flavor to each slice. Easy to prepare yet beautifully festive, this show-stopping cake is ideal for Christmas parties, cozy holiday gatherings, or any winter celebration. Serve it with a cup of coffee or a glass of classic eggnog for a truly magical treat!

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 12

Ingredients

• 3 cups all-purpose flour
• 2.5 teaspoons baking powder
• 0.5 teaspoons salt
• 1 teaspoons ground nutmeg
• 1 cup unsalted butter (softened)
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 0.25 cup dark rum
• 1 cup eggnog
• 1 cup powdered sugar (for glaze)
• 2 tablespoons eggnog (for glaze)
• 1 tablespoon rum (for glaze)
• 0.25 teaspoons ground nutmeg (for topping)

Directions

Step 1

Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan, making sure all crevices are well-coated to prevent sticking.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and ground nutmeg. Set aside.

Step 3

In another large bowl, using a hand or stand mixer, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

Step 4

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then mix in the vanilla extract and dark rum.

Step 5

Reduce the mixer speed to low and gradually alternate adding the dry ingredients and eggnog into the wet mixture, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Step 6

Pour the batter into the prepared Bundt pan and smooth the top with a spatula.

Step 7

Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center of the cake comes out clean.

Step 8

Once baked, let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.

Step 9

To make the glaze, whisk together the powdered sugar, eggnog, and rum until smooth and pourable. If needed, adjust the consistency by adding more powdered sugar or eggnog.

Step 10

Drizzle the glaze evenly over the cooled cake and sprinkle with a touch of ground nutmeg for a festive finish.

Step 11

Slice and serve at room temperature. Store any leftovers in an airtight container for up to 3 days.

Nutrition Facts

Serving size	1690.6 grams (1690.6g)

Amount per serving	% Daily Value*
Calories	5826

Total Fat 224.90g	288%
Saturated Fat 134.10g	671%
Polyunsaturated Fat 0.40g
Cholesterol 1389mg	463%
Sodium 2752mg	120%
Total Carbohydrate 825.70g	300%
Dietary Fiber 10.50g	38%
Total Sugars 542.80g
Protein 74.50g	149%

Vitamin D 389IU	1943%
Calcium 512mg	39%
Iron 21mg	117%
Potassium 1113mg	24%

*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.

Source of Calories

Fat: 36.0%

Protein: 5.3%

Carbs: 58.7%