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!
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 12
Ingredients
For the cake
3cups(390g)all-purpose flour
1tablespoonbaking powder
1teaspoonsalt
½teaspoonground cinnamon
½teaspoonground nutmeg
1 ¼cups(250g)granulated sugar
4large eggs, room temperature
1teaspoonvanilla extract
½teaspoonrum extract
1 ¼cups(300ml)canola oil, or vegetable oil
1cup(240ml)eggnog, room temperature
For the glaze
1cup(120g)confectioners’ sugar, sifted
4-5tablespoonseggnog
½teaspoonrum extract
Instructions
Make the cake
Adjust the oven rack to the lower third position (just below center) and preheat to 350°F. Generously spray a 12-cup bundt pan with a nonstick cooking spray containing flour. Set aside.
In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together.
Using an electric hand mixer at medium speed, beat the sugar and eggs together in a large bowl until the sugar is mostly dissolved and the mixture is pale and frothy. Mix in the vanilla and rum extracts.
Reduce to low speed and gradually add the oil and eggnog, mixing just until combined. Sift in the flour mixture then use a rubber spatula to stir until no dry streaks are visible.
Pour the batter into the prepared pan and smooth the top. Gently tap the pan on the counter to settle the batter. Bake 40-45 minutes or until a wooden skewer inserted into the center comes out clean. Rotate the pan halfway through baking.
Cool in the pan on a wire rack for 10 minutes. Then invert the cake onto a rack to cool completely.
Make the glaze
Whisk the confectioners’ sugar, eggnog, and rum extract together, using just enough eggnog to create a smooth pourable glaze. Drizzle over the cooled cake in a decorative pattern.
Notes
Rum extract: Bourbon or spiced rum can be used in place of rum extract. Use 2 tablespoons in the cake and 1 tablespoon in the glaze. Heavy cream or milk can be used to thin the glaze.
Make ahead tips:
The cake can be stored in an airtight container at room temperature for up to 2 days.
The cake can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.