This Eggnog Bundt Cake is a unique Christmas Dessert that will wow your friends and family. There isn’t actually eggnog in this cake. The name comes from the spices and rum that are typically found in eggnog.
It’s sort of like a boozy spice cake. The cake is topped off with a rum glaze and a sprinkle of cinnamon. If you love eggnog during the holiday, you’ll certainly enjoy this fun cake version. It will become a recipe you turn to time and time again.
Eggnog bundt cake recipe highlights
The base for today's cake is a classic yellow bundt cake infused with spiced rum, cinnamon, and nutmeg. If you are not a fan of spiced rum, you can use regular unflavored rum or brandy.
The cake is dense yet moist with the help of buttermilk, butter, and eggs.
The finished cake is topped with a thick spiced rum glaze and a generous sprinkle of cinnamon. You can substitute heavy cream in place of rum if you plan to serve the cake to kids.
Bundt cakes are the easiest
This eggnog bundt cake couldn’t be easier! It’s just a simple classic yellow bundt cake with the addition of rum and spices. Mix everything together in one bowl, pour it into a bundt pan and bake it. Then top it with a simple boozy glaze.
The bundt cake base is made from basic ingredients like flour, butter, eggs, buttermilk, and sugar. It gets flavor from salt, cinnamon, nutmeg, vanilla, and spiced rum.
The sweet glaze over the top compliments the cake perfectly. Made with just confectioners’ sugar and spiced rum, it takes seconds to whip it up.
Getting the perfect drizzle
It’s often a challenge to achieve the perfect drizzle over a cake. There two main factors to consider before topping a cake with a rum glaze.
1. Make sure the cake is completely cool. Never drizzle a warm cake with a rum glaze. It will simply run completely off the cake. To ensure the cake is ready to be topped, pop it in the refrigerator for 30 minutes to an hour after it has cooled to room temperature.
2. Get the proper run glaze consistency. This can be tricky. If the glaze is too thin, it will run off the cake. If it is too thick, it won’t run at all. Instead, it will be gloppy and “sit” on the top of the cake. Add about ½ a tablespoon of rum at a time to the confectioners’ sugar and stir well in between each addition. Do this until the right consistency is achieved.
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