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
Scale
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.
