Key Ingredients for Boozy Eggnog Bundt Cake
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups eggnog (full-fat recommended for best flavor and texture)
- 1/4 cup dark rum (or more, to taste, for extra booziness)
For the Eggnog Glaze:
- 2 cups confectioners’ sugar, sifted
- 3-4 tablespoons eggnog
- 1 tablespoon dark rum (optional, for extra flavor)
How to Make Boozy Eggnog Bundt Cake
This Boozy Eggnog Bundt Cake is a testament to how easy it is to create something truly special. In just about 20 minutes of active preparation time, you’ll be on your way to a moist, tender crumb infused with the comforting flavors of eggnog and a delightful hint of rum. The creamy glaze is the perfect finishing touch, making this cake a showstopper that’s both incredibly satisfying and wonderfully simple to assemble.
Step-by-Step Instructions
Preheat and Prepare: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan. For extra insurance against sticking, you can also use non-stick baking spray with flour.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. This process incorporates air, which contributes to the cake’s tender texture.
Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract, rum extract, ground nutmeg, cinnamon, and cloves.
Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the eggnog. Begin and end with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can develop the gluten too much and result in a tough cake.
Incorporate the Rum: Gently fold in the dark rum until evenly distributed throughout the batter. This is where the “boozy” comes in!
Fill the Bundt Pan: Pour the batter evenly into the prepared Bundt pan. Gently tap the pan on the counter a couple of times to release any large air bubbles.
Bake the Cake: Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the thickest part of the cake comes out clean. The baking time can vary depending on your oven, so start checking around the 50-minute mark.
Cool the Cake: Let the cake cool in the Bundt pan on a wire rack for 15-20 minutes. This allows the cake to set up slightly before you attempt to invert it.
Invert and Cool Completely: Carefully invert the cake onto the wire rack. If any bits stick, gently coax them out with a spatula. Let the cake cool completely before applying the glaze.
Prepare the Eggnog Glaze: While the cake is cooling, whisk together the sifted confectioners’ sugar, 3 tablespoons of eggnog, and the optional rum in a small bowl until smooth and pourable. Add more eggnog, a teaspoon at a time, if needed to reach your desired consistency. You want it thick enough to coat the cake but thin enough to drizzle.
Glaze the Cake: Once the cake is completely cool, drizzle the eggnog glaze generously over the top of the Bundt cake, allowing it to cascade down the sides.
Why You’ll Love This Boozy Eggnog Bundt Cake
This Boozy Eggnog Bundt Cake is a true holiday showstopper, boasting an incredibly moist and tender crumb infused with the warm spices and creamy essence of eggnog. Unlike a traditional gingerbread cake, its richness comes from the beloved festive drink, making it a uniquely delightful experience. Plus, making this at home is far more economical than purchasing a specialty holiday cake, allowing you to savor the festive flavors without breaking the bank. The luscious eggnog glaze, with its optional rum kick, perfectly complements the cake, adding a touch of sophisticated indulgence.
Imagine the pure joy of slicing into this festive masterpiece, the sweet aroma filling your kitchen, and the delightful taste of spiced eggnog melting in your mouth. It’s a dessert that embodies the spirit of gathering and celebration, offering a comforting yet elegant treat that’s perfect for any holiday occasion. Don’t wait for Christmas Day to enjoy this incredible creation – gather your ingredients and surprise your loved ones with this show-stopping Boozy Eggnog Bundt Cake today!
Storing and Reheating Tips
This delightful Boozy Eggnog Bundt Cake can be stored at room temperature or in the refrigerator for optimal freshness. If storing at room temperature, keep it in an airtight container or tightly wrapped in plastic wrap and aluminum foil. It will stay fresh for up to 2-3 days. For longer storage, refrigerate the cake in an airtight container. It will remain fresh in the refrigerator for up to 5-7 days.
To reheat slices, you can gently warm them in a microwave for about 10-15 seconds, or until just warmed through. Alternatively, a low oven setting (around 300°F/150°C) for a few minutes can also revive its warmth and texture. If you wish to freeze this cake for future indulgence, wrap individual slices or the entire cake tightly in plastic wrap, followed by a layer of aluminum foil, and then place them in a freezer-safe bag or container. It can be frozen for up to 2-3 months. Thaw frozen cake slices overnight in the refrigerator before reheating or serving.
Final Thoughts
The Boozy Eggnog Bundt Cake is more than just a dessert; it’s a festive hug in cake form, blending the comforting tastes of the holidays with a delightful boozy kick. Give this recipe a try and spread some cheer with every delicious slice!
Read more also:
Boozy Eggnog Bundt Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan. For extra insurance against sticking, you can also use non-stick baking spray with flour.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. This process incorporates air, which contributes to the cake’s tender texture.1 cup unsalted butter, softened, 2 cups granulated sugar
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract, rum extract, ground nutmeg, cinnamon, and cloves.4 large eggs, at room temperature, 1 teaspoon vanilla extract, 1 teaspoon rum extract, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cloves
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, alternating with the eggnog. Begin and end with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can develop the gluten too much and result in a tough cake.3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 1/4 cups eggnog
- Gently fold in the dark rum until evenly distributed throughout the batter. This is where the “boozy” comes in!1/4 cup dark rum
- Pour the batter evenly into the prepared Bundt pan. Gently tap the pan on the counter a couple of times to release any large air bubbles.
- Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the thickest part of the cake comes out clean. The baking time can vary depending on your oven, so start checking around the 50-minute mark.
- Let the cake cool in the Bundt pan on a wire rack for 15-20 minutes. This allows the cake to set up slightly before you attempt to invert it.
- Carefully invert the cake onto the wire rack. If any bits stick, gently coax them out with a spatula. Let the cake cool completely before applying the glaze.
- While the cake is cooling, whisk together the sifted confectioners’ sugar, 3 tablespoons of eggnog, and the optional rum in a small bowl until smooth and pourable. Add more eggnog, a teaspoon at a time, if needed to reach your desired consistency. You want it thick enough to coat the cake but thin enough to drizzle.2 cups confectioners’ sugar, sifted, 3-4 tablespoons eggnog, 1 tablespoon dark rum
- Once the cake is completely cool, drizzle the eggnog glaze generously over the top of the Bundt cake, allowing it to cascade down the sides.