"Ultra moist and buttery bunt cake flavored with eggnog, rum, cinnamon, and nutmeg, then covered with a sweet eggnog glaze. It's a sweeter way to enjoy the holiday season's favorite drink!"
You know what I love?
Baking is peaceful. Baking is comforting. Plus, anything you bake is usually good for five whole days. That kind of return on investment is totally worth an hour or two of my time.
But you know what I don’t love?
Decorating baked goods. I’m just no good at it, in the same way I can’t play the violin or walk across a flat surface without tripping.
Decorating is stress. Decorating is disappointment.
Thankfully I must not have been alone in this struggle, because long ago some kind culinary soul discovered the solution to all my frosting woes:
Glaze is easy. So easy in fact that it’s practically fool proof. And best of all, glaze doesn’t need to be pretty.
Heck, you don’t even really need to see the glaze.
As soon as you know it’s there, you know it’s going to taste awesome.
This was a cake I threw together the week of Thanksgiving, as something to tide us over until the onslaught of Thanksgiving dinner arrived. Plus, I absolutely love eggnog and jumped at the chance to finally make some baked goods with it (that would last five whole days!). I totally missed out on doing this last year so I was anxious to make up for lost time.
As for the cake itself: it’s adapted from this Kentucky Butter Cake recipe, which already had an extremely moist and buttery texture – but when you add the the rich eggnog and rum, it gets even better. The eggnog flavoring is very “there,” yet still subtle enough that it’s not overpowering. The glaze ended up being the perfect touch, giving the cake the right amount of sweetness and just a little crunch.
And you know what? Cake totally tastes better when you’re not suffering the bitter defeat of frosting gone awry. My glaze application still wasn’t the prettiest (I mean, seriously, didn’t I just say this was “fool proof”? Stop toying with my emotions, glaze!) but I like to think of it as oddly “trendy.”
I can be happy with trendy.
Eggnog Bundt Cake with Sugary Eggnog Glaze
Eggnog Bundt Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp nutmeg ground
- 1/4 tsp cinnamon ground
- 1 cup butter softened and cut into cubes
- 1 cup eggnog
- 4 large egg
- 1 tbsp dark rum such as Goslings Bermuda Black Rum
- 1 tsp vanilla extract
- 2 cup powdered sugar
- 1/4 cup eggnog
- 1/4 tsp cinnamon ground
- 1/4 tsp vanilla extract
For the Eggnog Bundt Cake
- Preheat oven to 325 degrees F. Generously butter a 10" bundt pan and dust with flour. Place bundt pan on a baking sheet. Set aside.
- Using a stand mixer (or a hand mixer + large bowl), sift together flour, sugar, baking powder, baking soda, nutmeg, and cinnamon.
- Add the rest of the ingredients to the bowl: butter, eggnog, eggs, dark rum, and vanilla extract. Beat on low until ingredients begin to mesh, then increase speed to medium. Beat for another 3-4 minutes so that batter is thick and smooth.
- Pour batter into the prepared bundt pan and bake for 65-70 minutes or until a toothpick inserted near the center comes out clean (no crumbs).
- Transfer bundt cake (still in the bundt cake pan) to a wire rack to cool. Allow cake to cool completely before removing from the pan, about 1 hour.
For the Eggnog Glaze
- In a small bowl, whisk together powered sugar, eggnog, cinnamon, and vanilla extract until smooth.
- Check for consistency - if glaze is too thin, add 1 tablespoon of powdered sugar at a time until desired thickness is reached. If glaze is too thick, add 1 teaspoon of eggnog until glaze is workable.
- Using a spoon, drizzle glaze on top of cake. Allow glaze 20 minutes to set before serving.