If you’re looking for a show-stopping dessert to bring warmth and nostalgic holiday cheer to your table, look no further than this Eggnog Bundt Cake with Dark Rum Icing Recipe. This cake combines the rich, creamy flavors of classic eggnog with a tender crumb and just the right hint of spice that feels like a cozy hug in every bite. The dark rum icing adds a boozy, velvety finish that elevates this bundt cake from simple to spectacular, making it the ultimate centerpiece for holidays or any festive occasion.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients, but each plays a crucial role in creating the perfect balance of flavor, texture, and aroma that makes this cake unforgettable. From the fragrant spices that evoke holiday warmth to the luscious eggnog and rich butter that make every crumb moist, let’s dive in!
- All-purpose flour (4 ½ Cups): Provides structure and tenderness, and a bit extra is used for prepping the bundt pan to prevent sticking.
- Baking powder (2 Tablespoons): Ensures the cake rises beautifully and stays light.
- Baking soda (1 teaspoon): Works with acidic ingredients to give the cake a fine crumb.
- Ground cinnamon (2 teaspoons): Adds warm, spicy notes that are iconic in eggnog flavors.
- Ground nutmeg (1 teaspoon, freshly grated): Offers a sweet, nutty fragrance that complements the cinnamon perfectly.
- Ground allspice (¼ teaspoon): A subtle spice depth that enhances the overall holiday spice profile.
- Kosher salt (1 teaspoon): Balances all the sweetness and brings out the flavors.
- Unsalted butter (10 Tablespoons): Brings richness and moisture, plus a luscious mouthfeel.
- Full-fat eggnog (1 Cup): Infuses the cake with the creamy, festive flavor that’s the soul of this recipe.
- Full-fat sour cream (1 Cup plus 3 Tablespoons): Adds moisture and a slight tang for complex flavor and tender texture.
- Vanilla extract (1 Tablespoon): Enhances overall sweetness and depth.
- Dark rum (2 Tablespoons, optional): Adds warmth and an indulgent boozy note that pairs wonderfully with the spices.
- Large eggs (2): Bind everything together and help the cake rise.
- Granulated sugar (2 Cups): Sweetens perfectly without overwhelming the spices.
- Powdered sugar (3 Cups): Used for the silky-smooth dark rum icing that crowns the cake.
- Additional spices for icing (cinnamon, nutmeg, allspice): Keep those warm, festive flavors consistent through to the final drizzle.
How to Make Eggnog Bundt Cake with Dark Rum Icing Recipe
Step 1: Prepare Your Ingredients and Pan
Start by gathering and measuring all your ingredients to keep the process smooth and enjoyable. To maximize success, consider using metric measurements if that’s what you’re comfortable with—it can make your baking even more precise. In the meantime, preheat your oven to 350° Fahrenheit (180° Celsius) and prep your bundt pan by brushing it thoroughly with softened butter and dusting it with flour. This little step guarantees your cake will release flawlessly once baked.
Step 2: Combine and Sift Dry Ingredients
Whisk together the flour, baking powder, baking soda, cinnamon, freshly grated nutmeg, allspice, and kosher salt in a large bowl. This sifting or whisking ensures even distribution of the leaveners and spices, creating a perfectly textured crumb full of warm holiday spices in every bite.
Step 3: Mix Wet Ingredients Separately
In another bowl, whisk together the full-fat eggnog, full-fat sour cream, vanilla extract, and dark rum (if you’re using it). Combining these wet ingredients creates a creamy, flavorful base that will tenderize the batter and introduce that distinctive holiday richness.
Step 4: Cream Eggs and Sugar
Using a stand mixer or hand mixer, beat the eggs with granulated sugar on medium-low speed until the mixture lightens in color and thickens to the ribbon stage, where it falls in thick trails when you lift the whisk. This step is key to creating a light cake with a tender crumb.
Step 5: Incorporate Butter and Alternate Dry and Wet Ingredients
Drizzle in your melted butter slowly while mixing on low to enrich the batter without deflating it. Then, add about one-third of the dry flour mixture, mixing gently until just combined. Follow with half the wet mixture, continuing to alternate adding dry and wet ingredients until everything is incorporated. Be mindful not to over mix—fold the final batter with a rubber spatula gently to keep your cake wonderfully tender.
Step 6: Bake the Cake to Golden Perfection
Pour the rich batter evenly into your prepared bundt pan and smooth the top. Bake for 55 to 65 minutes, or until the cake is golden brown and springs back when gently pressed. The spices will fill your kitchen with that magical holiday aroma, building anticipation for the treat to come.
Step 7: Cool and Unmold Before Icing
Let your cake cool in the pan for 3 to 5 minutes before flipping it out onto a wire rack. Carefully invert the pan, then gently lift it off the cake. Allow this beauty to cool completely before moving onto the luscious dark rum icing, which ties the whole recipe together.
How to Serve Eggnog Bundt Cake with Dark Rum Icing Recipe
Garnishes
To make your Eggnog Bundt Cake with Dark Rum Icing Recipe truly pop, sprinkle freshly grated nutmeg lightly over the glossy icing. A few festive touches like a dusting of powdered sugar or a small cluster of cranberries on the side add vibrant color and appeal. These little extras turn a simple cake into a stunning holiday centerpiece that’s almost too pretty to eat.
Side Dishes
This bundt cake pairs beautifully with classic side dishes like whipped cream or a scoop of vanilla bean ice cream to cool down the warmth of the spices and rum. You can also serve it alongside a hot cup of spiced cider or eggnog for a cozy, harmonious dessert experience that your guests won’t soon forget.
Creative Ways to Present
Presentation makes all the difference, so consider placing your bundt cake on a rustic wooden board or a decorative cake stand. Surround it with cinnamon sticks, star anise, or pine sprigs for a seasonal vibe. For an extra-special touch, drizzle additional dark rum icing in a pretty pattern or carve slices at the table to show off the cake’s moist, spiced interior.
Make Ahead and Storage
Storing Leftovers
Leftover Eggnog Bundt Cake with Dark Rum Icing Recipe will keep beautifully in an airtight container at room temperature for up to three days. If your kitchen is warm, storing it in the refrigerator will extend freshness, just be sure to bring it to room temperature before serving to enjoy full flavor and softness.
Freezing
If you want to prepare ahead or save slices for later, this cake freezes wonderfully. Wrap the cooled cake tightly in plastic wrap and then aluminum foil, or freeze individual slices in airtight containers. Frozen cake can last up to three months and can be thawed overnight in the fridge for best results.
Reheating
To enjoy the cake as if freshly baked, reheat slices gently in the microwave for about 15 to 20 seconds. Be cautious not to overheat, as you want to warm the cake without drying it out. This little trick revives the moist texture and helps the dark rum icing soften perfectly.
FAQs
Can I make this Eggnog Bundt Cake without alcohol?
Absolutely! The dark rum in the icing is optional, and you can substitute it with additional eggnog or even a splash of vanilla extract. The cake will still have its rich, festive flavors without the alcohol.
What brand of eggnog works best for this recipe?
Full-fat, high-quality eggnog gives the best flavor and texture. Homemade eggnog is fantastic if you have the time, but store-bought full-fat eggnog from the refrigerated section also works beautifully.
Is it necessary to use fresh spices?
Using freshly grated nutmeg makes a noticeable difference, providing a fresher, more vibrant flavor than pre-ground. The same goes for cinnamon and allspice—fresh spices bring the warming, aromatic qualities to life.
Can I use a different bundt pan size?
The recipe is designed for a standard 10-12 cup bundt pan. If you use a smaller one, your cake may overflow or bake unevenly, while a larger pan might make the cake too thin. Adjust baking time carefully if you try a different size.
How long does the dark rum icing take to set?
The icing sets fairly quickly at room temperature—usually within 20-30 minutes. For a firmer texture, pop the cake in the fridge for a short time, but be sure to bring it back to room temperature before serving.
Final Thoughts
There’s something so special about sharing a slice of Eggnog Bundt Cake with Dark Rum Icing Recipe with friends and family. The layers of spice, creamy eggnog, and that luscious rum drizzle come together in a way that feels like a warm holiday hug. Give this recipe a try and watch it become your new festive favorite, guaranteed to impress and delight at any gathering.
Print
Eggnog Bundt Cake with Dark Rum Icing Recipe
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 85 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Eggnog Bundt Cake with Dark Rum Icing is a moist, flavorful holiday dessert featuring warm spices like cinnamon, nutmeg, and allspice with the rich creaminess of eggnog. The cake is perfectly tender with a hint of dark rum, then topped with a luscious spiced rum glaze for an indulgent finish.
Ingredients
Dry Ingredients
- 4 ½ Cups all-purpose flour (plus more for preparing the pan)
- 2 Tablespoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg (freshly-grated)
- ¼ teaspoon ground allspice
- 1 teaspoon fine kosher salt*
Wet Ingredients
- 10 Tablespoons unsalted butter (melted)
- 1 Cup full-fat eggnog (room-temperature)
- 1 Cup plus 3 Tablespoons full-fat sour cream (room-temperature)
- 1 Tablespoon vanilla extract
- 2 Tablespoons dark rum (optional, bourbon or brandy also work)
- 2 large eggs (room-temperature)
- 2 Cups granulated sugar
Icing Ingredients
- 6 Tablespoons unsalted butter
- 3 Cups powdered sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (freshly grated, plus more for garnishing)
- Pinch ground allspice
- ½ teaspoon fine kosher salt*
- 2 Tablespoons full-fat eggnog
- ¼ Cup full-fat sour cream
- 2 Tablespoons dark rum (or substitute additional eggnog, bourbon or brandy)
Instructions
- Prepare Ingredients: Gather and measure all Eggnog Bundt Cake ingredients using weight measurements if possible for consistency.
- Preheat Oven and Prepare Pan: Position oven rack in center third and preheat to 350°F (180°C). Butter the inside of a bundt pan thoroughly, coat with flour, tap out excess, and set aside on a sheet tray.
- Mix Dry and Wet Ingredients Separately: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. In a small bowl, combine eggnog, sour cream, vanilla extract, and rum; whisk to combine.
- Beat Eggs and Sugar: Using a stand mixer with paddle attachment or whisk, mix eggs and granulated sugar on medium-low until pale, aerated, and batter reaches the ribbon stage.
- Combine Ingredients Alternately: Slowly drizzle in melted butter while mixing. Add one-third of the dry mixture and mix gently, then half the wet mixture. Continue alternating additions of dry and wet ingredients, mixing on low speed and scraping the bowl as needed. Finish by folding batter gently once or twice to ensure even mixing without overmixing.
- Transfer and Bake: Pour batter evenly into prepared bundt pan and smooth the top. Bake for 55 to 65 minutes until golden brown and cake springs back when gently pressed.
- Cool and Invert: Let cake cool 3 to 5 minutes. Place a wire rack over the pan, carefully flip cake out using oven mitts, gently wiggle pan off cake, and allow to cool completely before icing.
- Prepare Icing: In a mixing bowl, beat softened butter with powdered sugar, cinnamon, nutmeg, allspice, and salt. Add eggnog, sour cream, and rum; mix until smooth and creamy. Drizzle over cooled cake and garnish with additional freshly grated nutmeg.
Notes
- Note a: Using both butter and flour to prepare the bundt pan ensures the cake releases easily without sticking.
- Note b: Achieving the ribbon stage when mixing eggs and sugar aerates the batter, enhancing the cake’s light texture.
