Go Back
Eggnog Bundt Cake

Eggnog Bundt Cake Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups (312 g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground nutmeg
  • 1 cup (226 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 tbsp vanilla extract
  • 1 cup (240 ml) full-fat eggnog
  • 1 ½ cups (180 g) powdered sugar
  • 2 tbsp eggnog
  • 1 tbsp spiced rum
  • Pinch of ground nutmeg

Method
 

  1. Whisk flour, baking powder, salt, and nutmeg in a bowl.
  2. Cream butter and sugar until light and fluffy, about 3 minutes.
  3. Beat in eggs and egg yolk one at a time, then vanilla. Alternately add flour mixture and eggnog, mixing until just smooth.
  4. Pour into a well-greased, floured bundt pan. Bake at 350°F for 50 to 55 minutes until a toothpick comes out clean. Cool 15 minutes in pan, then turn out onto a wire rack to cool completely.
  5. Whisk powdered sugar, eggnog, rum, and nutmeg until smooth. Drizzle over cooled cake and let set for 15 minutes before slicing.

Notes

Grease the bundt pan with a pastry brush and butter, then flour it thoroughly; this cake has a tendency to cling in the crevices. The glaze cures into a glossy crust after about 15 minutes, so wait a bit before you slice. If you skip the rum, replace it with an extra tablespoon of eggnog and a splash of vanilla.