Baked by an Introvert

Eggnog Bundt Cake

Topped with a simple rum glaze, this Eggnog Bundt Cake is delicate with a coarse crumb and lovely rum aroma. It's the perfect holiday cake to be enjoyed with friends and family!

For The Cake 3 cups (390 g) all-purpose flour 1 tablespoon baking powder 1 teaspoon salt ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg 1 ¼ cups (250 g) granulated sugar 4 large eggs, room temperature 1 teaspoon vanilla extract ½ teaspoon rum extract 1 ¼ cups (300 ml) canola or vegetable oil 1 cup (240 ml) eggnog, room temperature For The Glaze 1 cup (120 g) confectioners’ sugar, sifted 4-5 tablespoons eggnog ½ teaspoon rum extract

Make the cake batter.


 Whisk together the dry ingredients. Beat the sugar and eggs in a large bowl. Add the vanilla and rum extract.  Reduce the speed and gradually add the oil and eggnog. Sift in the flour mixture and stir until there are no dry streaks.



Pour batter into the prepared pan. Bake for 40-45 minutes, rotating halfway through baking. It's done when a toothpick inserted into the center comes out with only a few moist crumbs attached.

Cool the cake


Cool the cake in the pan for 10 minutes. Then, invert it onto a serving platter and allow it cool completely.

Make the glaze


Whisk the glaze ingredients together, using just enough eggnog to create a smooth, pourable glaze. Drizzle over the cooled cake in a decorative pattern.



Enjoy with some hot apple cider, tea, or coffee.