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Rich Eggnog Bundt Cake Recipe

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3.9 from 8 reviews

This Rich Eggnog Bundt Cake is a moist and flavorful holiday dessert featuring warm spices, dark rum, and creamy eggnog. Baked to perfection with a soft crumb and a decorative bundt design, it can be served with a dusting of powdered sugar or a luscious eggnog rum glaze for extra indulgence.

Ingredients

Cake

  • 1 tablespoon (14 grams) unsalted butter, melted
  • 1 tablespoon (10 grams) unbleached all-purpose flour
  • 3 cups (342 grams) cake flour, sifted
  • 3 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2-1/4 cups (450 grams) granulated sugar
  • 1 cup (227 grams) unsalted butter, room temperature (65-68°F)
  • 5 large eggs (250 grams), room temperature (65-68°F)
  • 2 teaspoons vanilla extract
  • 2 tablespoons (30 ml) dark rum
  • 1 tablespoon (30 ml) lemon juice
  • 1 cup (240 ml) full-fat eggnog, room temperature

Eggnog Rum Glaze (Optional)

  • 1 1/2 cups (180 grams) powdered sugar, sifted
  • 1 teaspoon rum extract
  • 3 tablespoons (45 ml) eggnog

Instructions

  1. Prep the Bundt Pan: Melt the butter in the microwave and stir in the flour to form a paste. Use a pastry brush to coat the inside of the bundt pan thoroughly, making sure to cover all crevices for easy release.
  2. Optional Pan Preparation: For intricately designed pans, apply Baker's Joy only after mixing the batter and just before adding the batter to the pan to ensure proper release.
  3. Preheat Oven: Set the oven to 350°F (177°C) to prepare for baking.
  4. Mix Dry Ingredients: In a bowl, whisk together cake flour, baking powder, kosher salt, ground cinnamon, and ground nutmeg until well combined.
  5. Cream Butter and Sugar: Using a stand mixer on medium-high speed, beat sugar and room temperature butter until the mixture is light in color and fluffy, about 3-4 minutes. Scrape down the bowl as needed.
  6. Add Eggs: With the mixer on low speed, add eggs one at a time, increasing speed to medium after each addition to incorporate. Stop after three eggs to scrape the bowl thoroughly, then add the remaining two eggs one at a time, scraping the bowl again after all eggs are incorporated.
  7. Add Flavorings: Mix in dark rum and vanilla extract on medium speed until well combined.
  8. Combine Wet and Dry Ingredients: In a separate measuring cup, whisk eggnog and lemon juice. Add one-third of the dry ingredients to the batter and mix on low speed until combined. Then add half the eggnog mixture and mix on medium speed. Alternate adding the remaining dry ingredients and eggnog in halves, finishing with dry ingredients, mixing until just combined. Scrape the bowl and mix on low speed for 30 seconds to fully incorporate, avoiding overmixing.
  9. Bake the Cake: Pour the batter into the prepared bundt pan, smoothing the surface. Bake in the preheated oven for 45-50 minutes or until a skewer inserted into the center comes out clean and the cake begins to pull away from the sides.
  10. Cool the Cake: Let the cake cool in the pan for 15 minutes. Then invert it onto a wire cooling rack lined with parchment paper. Allow the cake to cool completely for about 90 minutes before serving or glazing.
  11. Serve: Serve the cake plain with a dusting of powdered sugar or proceed to glaze it with eggnog rum glaze for extra flavor.
  12. Prepare Eggnog Rum Glaze (Optional): Combine sifted powdered sugar, rum extract, and 2 tablespoons of eggnog in a bowl. Stir until smooth. For a thinner glaze, add the remaining 1 tablespoon of eggnog and mix until incorporated. Drizzle over the cooled cake before serving.

Notes

  • Make sure ingredients like eggs, butter, and eggnog are at room temperature for best results.
  • Do not overmix the batter after adding dry ingredients to keep the cake tender.
  • Cooling the cake properly is essential to avoid sticking when removing from the pan and to ensure the glaze sets properly.
  • Use a skewer test to check cake doneness; it should come out clean or with a few moist crumbs.
  • For intricate bundt pans, applying Baker's Joy just before adding batter can help prevent sticking better than butter and flour alone.

Find it online: https://dishcooks.com/rich-eggnog-bundt-cake-recipe/