Eggnog Bundt cake with Rum Glaze

• dried currants, not to be confused with raisins. Dried currants are very small in size and darker
• rum—spiced or dark rum
• flour—bleached all-purpose flour
• leavening agents—baking powder is used in the recipe because we aren't adding any acids to the batter. If you aren't sure how it's different from baking soda, please read about baking soda versus baking powder.
• spices—ground nutmeg, preferably freshly grated if you can for the best flavour
• salt—I bake with Diamond Crystal fine kosher salt. If you use regular table salt, add half the amount
• butter—this recipe was developed with unsalted butter. If you use salted butter, you may have to adjust the salt added in the recipe
• sugar—use granulated sugar for the cleanest flavour so that the eggnog, rum, and nutmeg can shine through
• eggs—use large egg(s) or the cake may be too dry
• eggnog—use a classic eggnog (made from egg yolks, milk, and nutmeg). I use store-bought eggnog to save time
• vanilla—use pure vanilla extract

See recipe card for exact ingredients and quantities.

Substitutions and Variations

This cake is made from simple ingredients, so your substitution options are limited:

• Dried currants—replace them with raisins or skip them entirely if you aren't a fan, but I think they make this bundt very special. Dried cranberries may also work.
• Rum—use spiced or dark rum, or replace it with bourbon, brandy, or even cognac

Step 1: Get the prep work out of the way before you make the cake batter, meaning whisk your dry ingredients in a bowl (image 1), heat the dried currants with the rum to soak them (image 2), and butter and flour your bundt pan (image 3).

Step 2: Combine the butter and sugar in the bowl of a mixer fitted with the paddle attachment (image 4). Cream them together until light and fluffy (image 5).

Step 3: Add the eggs, one at a time, scraping down the bowl, whenever necessary, with a spatula (image 6).

Step 4: Add the last egg with the vanilla (image 7) and whip the mixture until fluffy and light (image 8).

Step 5: Add a third of the dry ingredients (image 9), alternating with half the eggnog (image 10), beginning and ending with dry ingredients.

Step 6: The batter should be thick and fluffy (image 11). Add the rum-soaked currants (image 12) and stir them into the batter so they are evenly incorporated (image 13).

Step 7: Dollop the batter at the bottom of the prepared bundt pan (image 14) to ensure the nooks and crannies at the bottom of the pan are properly filled with batter (image 14). Then, add the rest of the batter, smoothing the top with an offset spatula (image 15).

Step 8: It's important that the pan is not full to the top with cake batter so that the bundt cake bakes properly (image 16). Bake the cake until it's pulling away from the sides of the pan and golden brown (image 17).

Step 9: Make the rum glaze while the cake is cooling in the bundt pan. Pour the rum over the granulated sugar (image 18) and whisk the two together (image 19). The sugar will not completely dissolve, and the mixture will form a slurry (image 20).

Step 10: After 10 minutes of cooling, unmould the bundt cake onto a wire rack set on parchment. Immediately brush the glaze all over the bundt cake (image 21). The glaze will soak in first, eventually forming a crunchy crystallized coating (image 22).

If you love eggnog and eggnog-flavoured desserts, try these:

• eggnog trifle with cranberries
• eggnog milkshake
• cranberry waffles with eggnog crème anglaise

If you tried this eggnog bundt cake recipe (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!