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The Best Cozy Eggnog Bundt Cake with Rum Glaze

eggnog bundt cake with rum glaze - featured image
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A moist, tender bundt cake infused with eggnog and warm spices, topped with a crackly rum glaze. Perfect for holiday gatherings, this simple yet impressive dessert comes together in about an hour with basic pantry ingredients.

Ingredients

Scale
  • 3 cups (375g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) eggnog (full-fat)
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) dark rum
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons dark rum (for glaze)
  • 1 tablespoon unsalted butter, melted (for glaze)
  • Pinch of nutmeg (for garnish)

Instructions

  1. Preheat oven to 325°F (163°C). Generously grease a 10-inch bundt pan with non-stick spray or butter and flour.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, nutmeg, cinnamon, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
  5. In a small bowl, whisk together eggnog, vanilla extract, and 1/2 cup dark rum. With mixer on low, add dry ingredients and eggnog mixture alternately, starting and ending with dry ingredients. Mix just until combined.
  6. Fold batter once with a rubber spatula. Pour into prepared bundt pan and spread evenly.
  7. Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. Tent with foil if browning too quickly.
  8. Let cake cool in pan for exactly 15 minutes, then invert onto a cooling rack and cool completely (1-2 hours).
  9. For the glaze: In a small bowl, whisk together powdered sugar, 2 tablespoons dark rum, and melted butter. Add more rum if too thick, more powdered sugar if too thin.
  10. Once cake is completely cool, place on serving plate and drizzle glaze over top. Sprinkle with nutmeg. Let glaze set for 10 minutes before slicing.

Notes

Room temperature ingredients are essential for proper emulsification. Do not overmix the batter. Grease the pan thoroughly to prevent sticking. The cake tastes even better the next day. For a non-alcoholic version, replace rum with milk and add rum extract.

Nutrition

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

Find it online: https://sunnysavory.com/the-best-cozy-eggnog-bundt-cake-with-rum-glaze/