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Rich Eggnog Bundt Cake Recipe

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4.1 from 6 reviews

  • Author: Sara
  • Total Time: 3 hours 20 minutes
  • Yield: 16 servings

Description

This Rich Eggnog Bundt Cake from scratch is a moist, flavorful holiday treat infused with warm spices, dark rum, and creamy eggnog. Perfect for festive occasions, this cake boasts a tender crumb and can be served with a dusting of powdered sugar or a luscious eggnog rum glaze for added indulgence.

Ingredients

For the Cake:

  • 1 tablespoon (14 grams) unsalted butter (melted)
  • 1 tablespoon (10 grams) unbleached all-purpose flour
  • 3 cups (342 grams) cake flour (sifted)
  • 3 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2-1/4 cups (450 grams) granulated sugar
  • 1 cup (227 grams) unsalted butter (room temperature 65-68°F)
  • 5 large eggs (250 grams, room temperature 65-68°F)
  • 2 teaspoons vanilla extract
  • 2 tablespoons (30 ml) dark rum
  • 1 tablespoon (30 ml) lemon juice
  • 1 cup (240 ml) full-fat eggnog (room temperature)

For the Glaze (Optional):

  • 1 1/2 cups (180 grams) powdered sugar (sifted)
  • 1 teaspoon rum extract
  • 3 tablespoons (45 ml) eggnog

Instructions

  1. Prep the Bundt Pan: Melt the butter in the microwave and stir in the flour until it forms a smooth paste. Use a pastry brush to coat the inside of the bundt pan thoroughly, including all crevices, to prevent sticking. If you have a detailed pan design, consider using Baker’s Joy spray just before adding the batter.
  2. Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the cake.
  3. Mix Dry Ingredients: In a bowl, whisk together the cake flour, baking powder, kosher salt, ground cinnamon, and ground nutmeg until evenly combined.
  4. Cream Butter and Sugar: In the stand mixer bowl, beat the unsalted butter and granulated sugar on medium-high speed for 3-4 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
  5. Add Eggs: Crack the eggs into a separate bowl. Add them one at a time to the butter-sugar mixture on low speed, increasing to medium after each addition. After the first three eggs, stop mixing, scrape the bowl, then add the remaining two eggs individually, scraping the bowl again after the last egg.
  6. Add Flavorings: Mix in the dark rum and vanilla extract on medium speed until fully incorporated.
  7. Incorporate Eggnog and Dry Ingredients: Whisk the eggnog and lemon juice together. Add one-third of the dry ingredients to the batter and mix on low until combined without over mixing. Add half the eggnog, mixing on medium until combined. Repeat with half the remaining dry ingredients, then the remaining eggnog, and finally the rest of the dry ingredients. Scrape the bowl and mix on low for 30 seconds to finish combining evenly.
  8. Bake the Cake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 45-50 minutes or until a skewer inserted in the center comes out clean and the edges begin to pull away from the pan.
  9. Cool the Cake: Let the cake cool in the pan for 15 minutes to settle, then invert it onto a wire rack lined with parchment paper. Allow the cake to cool completely for about 90 minutes before glazing or serving.
  10. Prepare the Glaze (Optional): Mix the sifted powdered sugar, rum extract, and 2 tablespoons of eggnog until smooth. For a thinner glaze, add the remaining 1 tablespoon of eggnog and stir until fully incorporated. Drizzle or spread over the cooled cake as desired.
  11. Serve: Enjoy the cake plain with a dusting of powdered sugar or topped with the eggnog rum glaze for added flavor and a festive touch.

Notes

  • Ensure all wet ingredients like eggs, butter, and eggnog are at room temperature for better mixing and texture.
  • Do not overmix the batter once dry ingredients are added to maintain a tender crumb.
  • Cool the cake completely before applying the glaze to prevent it from melting.
  • If using an intricately designed bundt pan, Baker’s Joy spray helps release the cake without breaking the details.
  • The baking time may vary slightly depending on your oven and pan type; check doneness with a skewer.
  • This cake can be stored covered at room temperature for up to 3 days or frozen for longer storage.
  • Prep Time: 40 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/rich-eggnog-bundt-cake-recipe/