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–+ servings
festive holiday dessert recipe

Eggnog Bundt Cake

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Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • 1 Bundt pan
  • 1 Mixing bowl
  • 1 Electric mixer
  • 1 Whisk
  • 1 Spatula
  • 1 Cooling rack

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup eggnog
  • 1/4 cup rum optional
  • powdered sugar for dusting

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a Bundt pan.
  • In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
  • In a separate bowl, use an electric mixer to cream the butter and sugar until light and fluffy.
  • Add the eggs one at a time to the butter mixture, beating well after each addition.
  • Mix in the vanilla extract.
  • Gradually add the dry ingredients to the butter mixture, alternating with the eggnog, starting and ending with the dry mix.
  • If using, gently fold in the rum.
  • Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
  • Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes before transferring to a cooling rack.
  • Once completely cooled, dust the cake with powdered sugar before serving.

Notes

For a more festive touch, consider adding a drizzle of eggnog glaze by mixing powdered sugar with a bit of eggnog until you reach your desired consistency. If you don't have rum or prefer a non-alcoholic version, you can skip the rum without compromising the cake's flavor. Always ensure the cake is completely cool before dusting with powdered sugar to prevent it from melting into the cake.
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