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Cozy Eggnog Bundt Cake with Nutmeg Glaze

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A moist, festive holiday Bundt cake made with creamy eggnog and spiced with nutmeg, finished with a tangy-sweet nutmeg glaze. Perfect for last-minute holiday gatherings.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon rum extract
  • 1 cup full-fat eggnog
  • 1 teaspoon ground nutmeg
  • 1 ½ cups confectioners’ sugar (for glaze)
  • 2–3 tablespoons heavy cream (for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • ¼ teaspoon ground nutmeg (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10- to 12-cup Bundt pan with shortening or baking spray with flour, ensuring all crevices are coated.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and 1 teaspoon of ground nutmeg. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy. Scrape down the sides of the bowl.
  4. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and rum extract until combined.
  5. Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with the eggnog in two parts, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Pour batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto the rack to cool completely.
  8. While the cake cools, whisk confectioners’ sugar, heavy cream, ½ teaspoon vanilla, and ¼ teaspoon nutmeg until smooth.
  9. Drizzle the glaze over the completely cooled cake and sprinkle with extra nutmeg. Let set for 15 minutes before slicing.

Notes

Ensure all ingredients, especially butter and eggs, are at room temperature for best results. Do not overmix the batter to avoid a tough texture. If the cake browns too quickly, tent with aluminum foil halfway through baking. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and dairy-free eggnog.

Nutrition

Keywords: eggnog cake, bundt cake, holiday dessert, nutmeg glaze, christmas baking, easy cake, homemade eggnog

Find it online: https://zoeplate.com/cozy-eggnog-bundt-cake-easy-homemade-holiday-recipe/