Eggnog Rum Bundt Cake Recipes

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RUM & EGGNOG BUNDT CAKE



Rum & Eggnog Bundt Cake image

Your favorite holiday beverages in one delicious cake! The perfect mix of naughty and nice in this festive Rum & Eggnog Bundt.

Provided by Olivia

Categories     Dessert

Time 1h5m

Number Of Ingredients 18

3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp nutmeg (ground)
1/4 tsp cinnamon (ground)
1 cup unsalted butter (room temperature)
1 cup light brown sugar (packed)
1/2 cup granulated sugar
4 large eggs (room temperature)
1 cup eggnog (room temperature)
2 Tbsp rum (or rum extract)
1 tsp vanilla
4 oz cream cheese (room temperature)
1/4 cup unsalted butter (57g, room temperature)
2 cups powdered sugar
1 tsp rum (or rum extract)
2 Tbsp eggnog (room temperature)

Steps:

  • Preheat oven to 350F and grease a 10 or 12-cup Bundt pan with cooking spray (I use Pam for Baking).
  • In a medium bowl, whisk flour, baking powder, baking soda, salt, nutmeg, and cinnamon until well combined. Set aside.
  • Using a stand mixer fitted with the paddle attachment, beat butter until smooth.
  • Add sugars and beat on med-high until pale and fluffy (2-3mins).
  • Reduce speed and add eggs one at a time, fully incorporating after each addition. Add rum and vanilla.
  • Alternate adding flour mixture and eggnog, beginning and ending with flour (3 additions of flour and 2 of eggnog). Fully incorporating after each addition. Do not overmix.
  • Spread batter evenly into prepared pan. Smooth the top with a spatula and whack the pan against the counter to evenly distribute.
  • Bake for 45 mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cake on wire rack to cool for 10mins. Whack the pan on the counter to loosen the cake and turn out onto wire rack to cool completely.
  • Beat cream cheese and butter until pale and fluffy. Add powdered sugar 1/2 cup at a time. Add rum and eggnog. Beat until fully combined.
  • Pour over cooled cake and sprinkle with nutmeg if desired.

Nutrition Facts : Calories 549 kcal, Carbohydrate 72 g, Protein 7 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 137 mg, Sodium 322 mg, Sugar 48 g, ServingSize 1 serving

EGGNOG BUNDT CAKE WITH RUM ICING



Eggnog Bundt Cake with Rum Icing image

A wonderful eggnog-infused Bundt cake spiked with rum and traditional eggnog spices.

Provided by Michelle

Categories     Dessert

Time 1h20m

Number Of Ingredients 16

1 tablespoon unsalted butter (melted)
1 tablespoon all-purpose flour
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
¾ cup eggnog (at room temperature)
1 tablespoon vanilla extract
18 tablespoons unsalted butter, cut into 18 pieces and softened ((9 ounces ))
2 cups granulated sugar
3 eggs + 1 egg yolk (at room temperature)
1 tablespoon dark rum
1 teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1½ cups powdered sugar
3 tablespoons dark rum

Steps:

  • Adjust oven rack to lower-middle position and preheat oven to 350 degrees F.
  • Prepare the Pan: Stir together the melted butter and 1 tablespoon flour in a small bowl until a paste forms. Using a pastry brush, coat all of the interior surfaces of a 12-cup Bundt pan.
  • Make the Cake: In a medium bowl, whisk together the flour, salt, baking powder and baking soda; set aside. In a small bowl, whisk together the eggnog and vanilla; set aside.
  • Using an electric mixer, beat the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add the eggs and the yolk, one at a time, and beat until combined, scraping the sides of the bowl as needed. Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with the eggnog mixture in 2 additions, scraping the bowl as needed.
  • Combine 1 cup of the cake batter with the 1 tablespoon of rum, nutmeg and cinnamon in a medium bowl, and stir until just combined. Spread the remaining batter in an even layer in the prepared pan. Spoon the spiced batter over top and swirl gently with a butter knife.
  • Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 50 minutes to 1 hour. Let the cake cool in the pan for 25 minutes, then turn it out onto a wire rack to cool completely, about 3 hours.
  • Make the Rum Icing: In a medium bowl, whisk together the powdered sugar and remaining 3 tablespoons of rum until smooth. The icing should be a thick pouring consistency; if it is too thick to pour, add eggnog 1 tablespoon at a time, until the appropriate consistency is reached. Pour the icing over the cooled cake and allow to set for at least 30 minutes before serving. The cake can be stored at room temperature, wrapped tightly in plastic wrap, for up to 4 days.

Nutrition Facts : Calories 507 kcal, Carbohydrate 74 g, Protein 5 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 97 mg, Sodium 267 mg, Sugar 49 g, ServingSize 1 serving

EGGNOG BUNDT CAKE WITH RUM GLAZE



Eggnog Bundt Cake with Rum Glaze image

Yield: 10-inch bundt cake

Provided by Maryanne Cabrera

Categories     Dessert

Time 1h10m

Number Of Ingredients 18

3 cups (366 grams) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1 cup (227 grams) unsalted butter, (room temperature, softened)
1 1/2 cup (295 grams) granulated sugar
4 large eggs, (room temperature)
2 Tablespoons spiced rum*
1 teaspoon vanilla extract
1 cup eggnog,* (room temp)
1 cup + 2 Tablespoons (126 grams) powdered sugar
1/4 teaspoon ground cinnamon
pinch ground nutmeg
1/2 teaspoon vanilla extract
1 Tablespoon eggnog
2 Tablespoon spiced rum

Steps:

  • Preheat oven to 350°F. Generously butter and flour bundt cake pan. Tap out any excess flour. Set aside.
  • In a large bowl, whisk together flour, baking powder, baking soda, nutmeg, cinnamon, and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment (or use a handheld mixer), cream together butter and sugar. Scrape down bowl as needed. Add eggs one a time, ensuring each egg is incorporated before adding the next. Add rum and vanilla. Mix until combined.
  • Add dry flour mixture in three additions, alternating with the eggnog. Begin and end with the flour mixture. Mix on low speed until thoroughly combined. Scrape down bowl as needed to ensure thorough mixing.
  • Pour batter into prepared bundt cake pan. Level off batter. Bake for 55-65 minutes until cake springs back to touch and toothpick inserted cake comes out clean.
  • Allow cake to cool in pan for 10 minutes. Invert bundt cake onto a wire rack. Remove cake from mold and allow to cool.
  • To make rum glaze: whisk together powdered sugar, cinnamon, and nutmeg. Add vanilla, eggnog, and rum. Whisk until smooth. Pour over cooled bundt cake.

EGGNOG BUNDT® CAKE



Eggnog Bundt® Cake image

Moist and easy to make, this eggnog Bundt® cake tastes best the following day.

Provided by AZAlyssa

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 1h5m

Yield 12

Number Of Ingredients 10

1 (15.25 ounce) package yellow cake mix
1 ¼ cups light eggnog
⅓ cup rum
⅓ cup vegetable oil
3 eggs
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
1 cup powdered sugar
2 tablespoons light eggnog, or more as needed
¼ teaspoon ground nutmeg

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
  • Mix cake mix, eggnog, rum, oil, eggs, vanilla extract, and nutmeg together in a bowl until blended; batter will be thick.
  • Spread batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
  • Remove from the oven and let cool in the pan for 15 minutes; loosen and invert onto a plate to continue cooling.
  • Combine powdered sugar, eggnog, and nutmeg in a bowl until smooth. Drizzle icing over the top of the cooled cake.

Nutrition Facts : Calories 306.5 calories, Carbohydrate 40.7 g, Cholesterol 69.6 mg, Fat 12.5 g, Fiber 0.4 g, Protein 4.6 g, SaturatedFat 2.3 g, Sodium 272.2 mg, Sugar 27.9 g

HOLIDAY RUM EGGNOG BUNDT CAKE



Holiday Rum Eggnog Bundt Cake image

I am posting some neat holiday recipes for using eggnog. Since eggnog is a once a year treat, it can be fun to use it in recipes. Enjoy! 8)

Provided by OceanIvy

Categories     Dessert

Time 1h10m

Yield 1 cake

Number Of Ingredients 7

1 (18 ounce) box yellow cake mix (2 layer size)
1/2 cup sliced almonds
1/2 teaspoon ground nutmeg
2 tablespoons rum or 1 tablespoon rum extract
2 eggs
1 1/2 cups eggnog
1/4 cup melted margarine

Steps:

  • Preheat oven to 350°.
  • Grease bundt pan well.
  • Press almonds onto bottom of pan.
  • Mix other ingredients well, for five minutes.
  • Pour into pan.
  • Bake at 50-60 minutes, or until a toothpick inserted in cake comes out clean.
  • Let cool for 10 minutes and then invert onto a plate.

Nutrition Facts : Calories 3606.8, Fat 166.7, SaturatedFat 38.9, Cholesterol 658, Sodium 4231.2, Carbohydrate 461, Fiber 11.3, Sugar 256.4, Protein 59.9

EGGNOG RUM BUNDT CAKE



Eggnog Rum Bundt Cake image

A wonderful way to cook with eggnog. A little time consuming but well worth it. This was at our family Christmas party and everyone including me asked for the recipe. Edited to add if the cake is coming out dry its being overcooked. Every bundt pan is different. If you have a dark coated or heavy one you should be testing the cake with a cake tester as well as if its a regular bundt pan because every oven is different. I always check all my cakes earlier than the timer goes off. Also bundt cakes and eggnog are a heavy cake its dense like a cofffee cake.

Provided by Pumpkie

Categories     Dessert

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 16

3 cups unsifted flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg
1 cup unsalted butter, softened
2 1/4 cups superfine sugar
4 large eggs
2 teaspoons pure vanilla extract
3/4 cup prepared eggnog, plus
1 tablespoon prepared eggnog
3 tablespoons dark rum
5 tablespoons unsalted butter, cut into chunks
1/2 cup granulated sugar
1/3 cup dark rum
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350 degrees.
  • Grease inside of a 10 inch bundt pan with shortening and dust with flour, or spray lightly with cooking spray.
  • Set aside.
  • To prepare batter: Sift together the flour, baking powder, baking soda, salt and nutmeg onto a sheet of wax paper and set aside.
  • Cream butter in the large bowl of an electric mixer on a moderate speed for 3 to 4 minutes.
  • Add superfine sugar in three additions, beating 1 minute after each portion is added.
  • Add eggs one at a time, beating about 45 seconds after each is added.
  • Blend in vanilla extract.
  • On low speed, alternately add sifted mixture in three additions with the eggnog in two addtions, beginning and ending with sifted mixture.
  • Scrape down the sides of the bowl often.
  • Add rum and beat 30 seconds.
  • (The batter will be medium thick and very creamy.) Spoon into prepared pan and lightly smooth top with a spatula.
  • Bake on center oven rack 55 minutes, or until a wooden pick or cake tester inserted in the center comes out clean.
  • Let cake set in pan on a rack 10 minutes before unmolding onto a rack.
  • To prepare glaze: While cake is cooling in the pan, place butter, granulated sugar and rum in a nonreactive saucepan.
  • Set over low heat and stir until the sugar dissolves.
  • Bring to a boil, reduce heat and simmer 2 minutes.
  • Remove from heat and stir in vanilla.
  • Place rack with warm cake on a sheet of wax paper.
  • Spoon glaze over cake in layers, using all of glaze.
  • Cool completely before wrapping.

Nutrition Facts : Calories 400.4, Fat 17.1, SaturatedFat 10.4, Cholesterol 94.1, Sodium 205.6, Carbohydrate 53.6, Fiber 0.7, Sugar 35.6, Protein 4.7

EGGNOG-RUM BUNDT CAKE



Eggnog-Rum Bundt Cake image

This is my first recipe posted on Just a Pinch! This recipe was on the side of a local dairy eggnog container. Their recipe used a cake mix with pudding in it, but I didn't have one, just a cake mix without the pudding in it, but I thought it was still delicious! I added the rum flavoring, which I think brought it over the...

Provided by Ellen Grunsell

Categories     Cakes

Time 55m

Number Of Ingredients 11

1 box duncan hines moist deluxe classic yellow cake mix
1 1/3 c egg nog
1/3 c vegetable oil
3 large eggs
1 tsp ground nutmeg
1 tsp imitation rum flavoring
EGG NOG ICING
2 c confectioners sugar
2 Tbsp butter, soft
1 tsp pure vanilla extract
3 tsp eggnog

Steps:

  • 1. Pre-heat oven to 350 deg. Grease bundt pan with butter and dust with flour
  • 2. Blend Cake mix, eggnog, vegetable oil, eggs, nutmeg and rum flavoring in large bowl at low speed until moistened (about 30 sec.)
  • 3. Beat at medium speed for 2 minutes
  • 4. Pour in cake pan and bake immediately. Bake 38-43 minutes or till tooth pick inserted comes out with just crumbs clinging to it.
  • 5. Let cool 10 minutes then invert onto cooling rack and remove pan. Transfer to cake plate when cool.
  • 6. Egg nog Icing Place all ingredients in medium bowl
  • 7. Beat at low speed till moistened with whisk if possible
  • 8. Beat at medium speed till no lumps from butter, adding more eggnog a little at a time till a thick but still drippy consistency. Do not over dilute or you will have more of a glaze than an icing.
  • 9. Spoon over cool cake, letting it drip down sides.

RUM EGGNOG CAKE



Rum Eggnog Cake image

This eggnog cake is quick and easy to make for the holidays. It calls for a cake mix, and rum and nutmeg give the cake its classic eggnog flavor.

Provided by Diana Rattray

Categories     Dessert     Cake

Time 55m

Number Of Ingredients 16

For the Cake:
8 tablespoons (4 ounces) unsalted butter, softened
3 large eggs, slightly beaten
1 cup eggnog
1/4 cup rum
2 teaspoons pure vanilla extract
1 teaspoon ground nutmeg
1 (18.25-ounce) package white cake mix
For the Rum Glaze:
1 1/4 cups confectioners' sugar, sifted
2 tablespoons rum, or milk and rum flavoring
2 tablespoons butter, melted
1 tablespoon milk or eggnog, optional
For Decoration:
Fresh mint leaves, for optional garnish
1/4 cup red berries, for optional garnish

Steps:

  • Gather the cake ingredients.
  • Preheat the oven to 325 F.
  • Generously grease and flour a 12-cup Bundt cake pan.
  • In a large bowl, beat the butter until light, either by hand or with the help of a mixer. Add in the eggs, eggnog, and rum (or 1/4 cup eggnog plus rum flavoring) and beat on low for 3 minutes.
  • Add the vanilla, nutmeg, and cake mix and beat slowly to combine. Set the mixer on high speed and beat well for 2 minutes, until the mixture is fluffy and filled with air.
  • Spoon the batter into the prepared Bundt cake pan.
  • Bake the cake for 35 to 45 minutes, or until a cake tester or a long wooden pick comes out clean when inserted in the middle of the cake. If your oven is hotter in some spots, turn the cake 180 F after 20 minutes in the oven.
  • Cool the cake in the pan on a rack for 15 minutes.
  • Invert the cake onto a serving plate or cake tray and cool completely at room temperature.
  • Gather the glaze ingredients.
  • While the cake cools, combine the confectioners' sugar with the rum and melted butter in a bowl. Mix well using a small whisk.
  • If necessary, add milk or eggnog to thin the glaze. Or, if too thin, add more confectioners' sugar to thicken the mixture.
  • Drizzle the glaze over the cooled cake in a decorative pattern. Garnish with mint leaves and red berries, if desired.
  • Enjoy.

Nutrition Facts : Calories 296 kcal, Carbohydrate 42 g, Cholesterol 72 mg, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, Sodium 312 mg, Sugar 27 g, Fat 11 g, ServingSize 12 servings, UnsaturatedFat 0 g

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