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Cozy Eggnog Bundt Cake with Rum Glaze: Easy Holiday Recipe

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A tender, moist eggnog bundt cake with warm spices and a glossy rum glaze, perfect for holiday gatherings. This easy recipe comes together in under 15 minutes of active prep and features a secret resting trick for an exceptional crumb.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315g)
  • 2 teaspoons baking powder
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup unsalted butter (2 sticks), softened
  • 1 ½ cups granulated sugar (300g)
  • 3 large eggs, at room temperature
  • 1 cup eggnog (240ml), full-fat
  • 1 teaspoon vanilla extract
  • 2 tablespoons dark rum (optional)
  • 1 ½ cups powdered sugar (180g), sifted
  • 3 tablespoons dark rum (for glaze)
  • 1 tablespoon unsalted butter, melted (for glaze)
  • Pinch of nutmeg (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10-cup bundt pan with butter or non-stick spray, then dust with flour. Tap out excess.
  2. In a medium bowl, whisk together flour, baking powder, nutmeg, cinnamon, and salt. Set aside.
  3. In a large bowl, beat softened butter and sugar together until light and fluffy, about 3-4 minutes. Scrape down sides halfway through.
  4. Beat in eggs one at a time, mixing well after each addition until smooth and glossy.
  5. In a small bowl or measuring cup, stir together eggnog, vanilla extract, and dark rum.
  6. With mixer on low, add about one-third of the dry ingredients to the butter mixture, mixing until just combined. Add half of the eggnog mixture. Repeat with another third of dry ingredients, remaining eggnog, and final dry ingredients. Mix only until no streaks of flour remain.
  7. Let the batter rest in the bowl for 10 minutes. It will thicken slightly.
  8. Spoon batter into prepared bundt pan and spread evenly. Tap pan on counter to release air bubbles.
  9. Bake for 45-55 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Check at 42 minutes.
  10. Cool cake in pan on a wire rack for 15 minutes. Invert onto rack and lift off pan. Cool completely before glazing, about 1 hour.
  11. For the glaze: In a small bowl, whisk together sifted powdered sugar, 3 tablespoons rum, and melted butter until smooth. It should be thick but pourable.
  12. Place cooled cake on a wire rack over a baking sheet. Slowly pour glaze over top, letting it drip down sides. Spread with spatula if needed. Sprinkle with nutmeg while glaze is wet.
  13. Let glaze set for about 20 minutes before slicing.

Notes

Let the batter rest for 10 minutes before baking for a tender crumb. Use full-fat eggnog for best results. For a non-alcoholic version, replace rum in cake with extra eggnog and use milk with vanilla in glaze. The cake tastes even better the next day.

Nutrition

Keywords: eggnog bundt cake, rum glaze, holiday cake, Christmas dessert, easy bundt cake, eggnog cake recipe

Find it online: https://sparklespoon.com/cozy-eggnog-bundt-cake-with-rum-glaze-easy-holiday-recipe/