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Quick & Easy Eggnog Bundt Cake with Rum Glaze

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A moist, festive bundt cake made with eggnog and warm spices, topped with a rich rum glaze. Perfect for last-minute holiday gatherings, this cake comes together in just 15 minutes of active prep time.

Ingredients

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

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10-cup bundt pan with butter or baking spray.
  2. In a large mixing bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down sides halfway through.
  3. Beat in eggs one at a time, mixing well after each addition until smooth and glossy.
  4. In a small bowl, whisk together eggnog, dark rum, and vanilla extract. Set aside.
  5. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, cinnamon, and cloves.
  6. With mixer on low speed, add one-third of the dry ingredients to the butter mixture, mixing until just combined. Add half of the eggnog mixture. Repeat with another third of dry ingredients, remaining eggnog, and finish with last of dry ingredients. Mix until just combined.
  7. Use a rubber spatula to fold batter a few times, ensuring everything is incorporated. Scrape bottom of bowl.
  8. Pour batter into prepared bundt pan, filling about two-thirds full. Spread evenly and tap pan gently on counter to release air bubbles.
  9. Bake for 45-55 minutes, until a toothpick inserted into center comes out clean or with a few moist crumbs. Top should be golden brown and spring back when touched.
  10. Let cake cool in pan on a wire rack for 15 minutes. Invert pan onto rack and lift off. If pieces stick, use a small spatula to coax loose.
  11. Let cake cool completely on rack, about 1 hour.
  12. While cake cools, make glaze: Whisk together sifted powdered sugar, melted butter, and dark rum in a small bowl. Add milk or eggnog one tablespoon at a time until pourable but thick.
  13. Place cooled cake on serving plate. Spoon or brush glaze evenly over top, letting it drip down sides. Sprinkle pinch of nutmeg on top while glaze is wet.
  14. Let glaze set for 15-20 minutes before slicing.

Notes

For best results, use room temperature ingredients. If cake browns too quickly, tent with foil for last 10 minutes. For a non-alcoholic version, substitute rum in cake with milk or extra eggnog, and use 1 teaspoon rum extract plus milk in glaze. Freeze unglazed cake for up to 3 months.

Nutrition

Keywords: eggnog bundt cake, rum glaze, holiday cake, quick dessert, easy bundt cake, Christmas cake

Find it online: https://lumalunch.com/quick-and-easy-eggnog-bundt-cake-with-rum-glaze/