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Perfect Spiced Eggnog Bundt Cake with Rum Glaze

spiced eggnog bundt cake - featured image
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This impossibly moist, warmly spiced bundt cake is a holiday showstopper that even eggnog skeptics will love. Made with full-fat eggnog and a touch of sour cream for a velvety crumb, it’s finished with a dark rum glaze that adds just enough grown-up edge.

Ingredients

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

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10 to 12-cup Bundt pan with butter or baking spray containing flour. Set aside.
  2. In a stand mixer or large bowl, cream together softened butter and granulated sugar on medium speed for 3 to 4 minutes until light, fluffy, and pale. Scrape down sides halfway through.
  3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Batter should be smooth and slightly glossy.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice.
  5. With mixer on low speed, add dry ingredients in three additions, alternating with eggnog and sour cream. Start and end with dry ingredients. Mix just until combined after each addition.
  6. Use a rubber spatula to fold batter from bottom up a few times to ensure even incorporation. Batter should be thick and smooth.
  7. Pour batter into prepared Bundt pan and spread evenly. Tap pan gently on counter to release air bubbles.
  8. Bake for 50 to 55 minutes, until a wooden skewer inserted into center comes out clean or with a few moist crumbs. Top should be deep golden brown.
  9. Let cake cool in pan on a wire rack for exactly 15 minutes. Invert pan onto rack and lift off gently. Let cool completely, about 1 to 2 hours.
  10. While cake cools, make rum glaze: In a small bowl, whisk together sifted powdered sugar, dark rum, and 1 tablespoon eggnog until smooth. Glaze should be thick but pourable.
  11. Drizzle glaze over cooled cake, letting it cascade down sides. Sprinkle a pinch of nutmeg on top. Let glaze set for 10 minutes before serving.

Notes

For best results, use full-fat eggnog and room temperature ingredients. The cake can be baked a day ahead; wrap tightly in plastic wrap once cool and glaze before serving. If cake sticks to pan, place pan in freezer for 20 minutes to release. For a non-alcoholic version, replace rum with eggnog or milk plus 1/2 teaspoon rum extract.

Nutrition

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

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