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Cozy Spiced Eggnog Bundt Cake with Easy Rum Glaze

Cozy Spiced Eggnog Bundt Cake with Rum Glaze - featured image
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A warm, spiced bundt cake made with eggnog and finished with a rum glaze. It’s the perfect festive dessert for holiday gatherings, with a tender crumb and balanced spices that let the eggnog shine.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • 1 cup (240ml) full-fat eggnog
  • ½ cup (113g) unsalted butter, softened
  • ¼ cup (60ml) vegetable oil
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons dark rum
  • 1 ½ cups (180g) powdered sugar
  • 2 tablespoons unsalted butter, melted
  • 2–3 tablespoons dark rum (for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • Pinch of nutmeg (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Generously spray a 10-cup bundt pan with non-stick baking spray that contains flour, making sure to get into all crevices.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, cloves, and allspice for about 30 seconds until evenly distributed.
  3. Make a well in the center of the dry ingredients. Add the softened butter, eggnog, vegetable oil, eggs, vanilla extract, and dark rum.
  4. Using a hand mixer or stand mixer on low speed, beat the batter for about 30 seconds. Increase to medium speed and beat for 2 minutes until the batter is thick and slightly glossy. Do not overmix.
  5. Scrape down the sides and bottom of the bowl with a rubber spatula. Give a few gentle folds to ensure everything is incorporated.
  6. Pour the batter into the prepared bundt pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 45-55 minutes, starting to check at 45 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs, and the top springs back when lightly pressed.
  8. Cool the cake in the pan on a cooling rack for 15 minutes.
  9. Invert the cake onto the cooling rack and lift the pan off slowly. Let the cake cool completely before glazing, about 1 hour.
  10. While the cake cools, make the rum glaze: In a small bowl, whisk together the powdered sugar, melted butter, 2 tablespoons of dark rum, and vanilla extract until thick but pourable. Add more rum if too thick, or more powdered sugar if too thin.
  11. Place the cooled cake on a serving plate. Drizzle the glaze over the top, letting it cascade down the sides. Sprinkle a pinch of nutmeg on top while the glaze is still wet.
  12. Let the glaze set for 15-20 minutes before slicing.

Notes

Room temperature ingredients are crucial for proper emulsification. Do not overmix the batter. Grease the bundt pan thoroughly with a baking spray that contains flour. The cake tastes even better the next day as the spices meld. For a non-alcoholic version, replace rum in cake with apple juice and use milk plus rum extract in the glaze.

Nutrition

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

Find it online: https://lolaspoon.com/cozy-spiced-eggnog-bundt-cake-with-easy-rum-glaze/