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Cozy Eggnog Bundt Cake with Rum Glaze: Easy Holiday Recipe

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A tender, spiced Bundt cake made with eggnog and topped with a boozy rum glaze. This easy holiday dessert is perfect for gatherings and comes together in about an hour and fifteen minutes.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 cup eggnog
  • 1 teaspoon vanilla extract
  • ¼ cup dark rum
  • 1 ½ cups powdered sugar
  • 3 tablespoons eggnog
  • 2 tablespoons dark rum
  • Pinch of nutmeg

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10 to 12-cup Bundt pan with softened butter and dust with flour, tapping out excess.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice. Set aside.
  3. In a stand mixer or large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes. Scrape down sides halfway through.
  4. Add eggs one at a time, beating well after each addition. Scrape down sides after second egg.
  5. In a small bowl, whisk together 1 cup eggnog, vanilla extract, and ¼ cup dark rum.
  6. With mixer on low, add one-third of dry ingredients to butter mixture, mixing until just combined. Add half of eggnog mixture, mix. Repeat with another third of dry ingredients, remaining eggnog, and final dry ingredients. Stop mixing when flour disappears.
  7. Use a rubber spatula to gently fold batter from bottom up to ensure even incorporation. Batter will be thick.
  8. Spoon batter into prepared Bundt pan, spreading evenly. Tap pan gently on counter a few times to release air bubbles.
  9. Bake in center of oven for 50 to 60 minutes, until a skewer inserted into center comes out clean or with a few moist crumbs. Top should be deep golden brown and edges pulling away from pan.
  10. Cool cake in pan on a wire rack for exactly 15 minutes.
  11. Place a cooling rack or serving plate upside down on pan. Holding both firmly, flip over. Lift pan off gently. If cake sticks, tap pan bottom gently.
  12. Let cake cool completely on rack, about 1 to 2 hours.
  13. For glaze: In a small bowl, whisk together powdered sugar, 3 tablespoons eggnog, and 2 tablespoons dark rum until smooth. Consistency should be thick but pourable.
  14. Place cooled cake on serving plate. Drizzle glaze over top, letting it cascade down sides. Sprinkle with a pinch of nutmeg.
  15. Let glaze set for at least 15 minutes before slicing.

Notes

For best results, use full-fat eggnog and room temperature ingredients. Do not overmix once flour is added. Let cake cool in pan exactly 15 minutes before removing. Cake can be made a day ahead; wrap unglazed cake tightly in plastic wrap and glaze before serving. For a non-alcoholic version, replace rum with extra eggnog or milk and add ½ teaspoon rum extract if desired.

Nutrition

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

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