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Perfect Eggnog Bundt Cake with Rum Glaze: Easy Holiday Dessert

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This Perfect Eggnog Bundt Cake with Rum Glaze is a rich, moist, and festive holiday dessert made with simple ingredients. It’s perfect for holiday gatherings, easy to make ahead, and guaranteed to impress.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg (plus more for garnish)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups full-fat eggnog
  • 1/4 cup dark rum
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 3 tablespoons dark rum
  • 2 tablespoons eggnog
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-cup Bundt pan generously with cooking spray that contains flour, or butter and flour it by hand.
  2. In a large mixing bowl, cream the butter and sugar together with a stand mixer or hand mixer on medium speed for 3-4 minutes until light, fluffy, and pale. Scrape down the sides halfway through.
  3. Add the eggs one at a time, beating well after each addition (about 30 seconds per egg) until the batter is smooth and glossy.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, cinnamon, and cloves.
  5. In a small bowl or measuring cup, combine the eggnog, dark rum, and vanilla extract.
  6. Alternate adding the dry ingredients and the eggnog mixture to the butter mixture, starting and ending with the dry ingredients. Mix on low until just combined after each addition. Do not overmix.
  7. Pour the batter into the prepared Bundt pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown.
  9. Cool the cake in the pan on a wire rack for exactly 15 minutes. Then invert the pan onto the rack and lift it off gently. Let the cake cool completely (1-2 hours) before glazing.
  10. While the cake cools, make the rum glaze: whisk together powdered sugar, dark rum, eggnog, vanilla extract, and a pinch of salt until smooth. The glaze should be thick but pourable.
  11. Drizzle the glaze over the cooled cake. Let it set for about 30 minutes before slicing. Garnish with extra nutmeg if desired.

Notes

Room temperature ingredients are crucial for best texture. Grease the Bundt pan thoroughly to prevent sticking. Let the cake cool exactly 15 minutes in the pan before unmolding. For a firmer glaze, let the cake sit 30 minutes after glazing before slicing. The cake tastes even better on day two.

Nutrition

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

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