Learn how to make the best eggnog bundt cake with this easy recipe. This eggnog bundt cake has eggnog in the batter, lots of nutmeg, and rum-soaked dried currants. It's finished with a spiced rum glaze that creates a festive crystalline coating on the outside of the bundt.
This eggnog bundt cake is a variation of the classic 1-2-3-4 cake made with 1 cup of butter, 2 cups of sugar, 3 cups of flour and 3 eggs. Why 1 less egg than the traditional 1-2-3-4 cake? The eggnog provides some of that eggy richness, too!
Read all about baking ratios and how to work with them if you aren't familiar with them. This is the same ratio I used to make this apple bundt cake and the cinnamon chocolate chip bundt cake. It's a reliable, classic cake ratio for good reasons!
- 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
How to Make an Eggnog Bundt Cake
If you have never used one before, be sure to read this post on how to use a bundt pan before you begin!
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).
Tip: Remember, with all bundt cakes, it can be tricky to know when they are fully baked. Make sure to use these tricks to check if your cake is done baking before taking it out of the oven!
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).
Make sure to brush the cold glaze on the hot cake so that the bundt can absorb as much as possible, like you would do when making pistachio baklava! The sugar glaze will melt onto the surface of the hot cake and form a crunchy coating. Use all of the glaze. When the bundt has cooled, and the glaze has crystallized, you end up with a thick, sparkly layer of rum glaze.
Cool the bundt completely before serving to ensure the cake's texture is soft and fluffy, and the flavour is at its best. This cake can be made the day before serving.
More Eggnog Recipes
If you love eggnog and eggnog-flavoured desserts, try these:
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!
Eggnog Bundt Cake with Rum Glaze
Eggnog bundt cake recipe
- 80 grams dried currants
- 30 mL spiced or dark rum
- 375 grams bleached all-purpose flour
- 10 mL baking powder
- 5 mL ground nutmeg preferably freshly grated
- 1.25 mL Diamond Crystal fine kosher salt
- 230 grams unsalted butter softened
- 400 grams granulated sugar
- 3 large egg(s)
- 250 mL eggnog at room temperature
- 5 mL pure vanilla extract
- 150 grams granulated sugar
- 60 mL spiced or dark rum
Eggnog Bundt Cake
- Place a rack in the centre of the oven and preheat the oven to 350°F (175°C) or, if the pan has a dark finish, 325°F (160°C).
- Butter a large 10-cup (2.4 L) Bundt pan with softened butter (make sure to work it into every nook and cranny), and then flour it, tapping out any excess flour. I like the Nordic Ware Anniversary Bundt pan (get it on Amazon).
- Combine the rum with the dried currants in a small saucepan. Set it on medium–low heat to soften the currants so that they plump with the warm rum. Take the pan off the heat and let the currants soak and cool down for 15 minutes while you prepare the cake batter.
- Whisk together the flour, baking powder, nutmeg, and salt.
- Using a stand mixer fitted with the paddle attachment, cream together the butter until creamy and smooth, 30 to 45 seconds.
- Add the sugar in a steady stream and continue to beat on medium speed until light in colour and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
- With the mixer still on medium speed, add the eggs, one at a time, beating after each addition until incorporated and stopping the mixer occasionally to scrape down the sides of the bowl. Add the vanilla and mix just until combined.
- On the lowest speed, add the flour mixture in 3 additions alternately with the eggnog in 2 additions, beginning and ending with the flour mixture and mixing after each addition just until incorporated. Stop the mixer as needed to scrape down the sides of the bowl.
- Stir in the currants and any remaining rum.
- Spoon the batter into the prepared pan and spread evenly with the spatula.
- Bake the cake just until a cake tester inserted into the centre of the cake comes out clean, and the sides are beginning to come away from the pan, 60 to 65 minutes. Transfer the cake to a wire rack and let it cool in the pan for about 10 minutes while you prepare the glaze.
- In a small bowl, combine the sugar and the rum. Stir with a rubber spatula just until blended. The sugar will not dissolve and will settle at the bottom of the bowl if you don't stir the mixture.
- Invert a wire rack on top of the pan, flip the warm cake onto the rack. Slide a sheet of waxed paper or parchment under the rack.
- Using a pastry brush, coat the top and sides of the warm cake with the glaze, using every last drop. Let the cake cool completely before serving. To serve, carefully transfer the glazed cake to a serving platter. Thinly slice the cake with a sharp or serrated knife.
- I prefer the bundt pans from Nordic Ware, specifically the Anniversary bundt pan available on Amazon. I find cakes are much less prone to sticking to the Nordic Ware bundt pans so there's less stress!
- To prepare the bundt pan, butter the pan with a very thin even layer of softened butter, then dust it with flour. Or you can use baking spray. Do not use cooking spray! Nordic Ware doesn't recommend it as it leaves a sticky film on their pans.
- Don't over-grease and flour the pan. Too much of that goop may cause your bundt cake to stick to the pan.
- If you don't want to use dried currants, you can skip them, or replace them with raisins (golden or Sultana raisins) or even dried cranberries or cherries could work too.
- I used spiced rum, but dark rum, bourbon, brandy, or even cognac may work in this recipe.
- Brush the glaze on the hot bundt before the cake has cooled down, right when you take the cake out of the pan. This way it will absorb more of the alcohol and make a nice smooth, crunchy topping too!
The recipe for this eggnog bundt cake is adapted from Flo Braker's beautiful Baking for All Occasions. I upped the nutmeg in the cake batter because the original recipe only had ¼ teaspoon and it was not flavourful enough as written.