Eggnog Bundt Cake with Rum Glaze
This eggnog bundt cake has eggnog and nutmeg baked into the cake and is topped with a rum glaze that crystallizes on the surface of the cake so that it sparkles!
Servings: 16
Calories: 373kcal
Ingredients
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
Rum glaze
- 150 grams granulated sugar
- 60 mL spiced or dark rum
Instructions
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.
Rum 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.
Notes
- 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.
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
- 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!
Nutrition
Calories: 373kcal | Carbohydrates: 56g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 59mg | Potassium: 152mg | Sugar: 38g | Vitamin A: 435IU | Vitamin C: 0.4mg | Calcium: 57mg | Iron: 1.5mg
