Eggnog bundt cake with rum glaze

Eggnog bundt cake served on black plates.

Eggnog bundt cake with rum glaze

This eggnog bundt cake has eggnog baked into the cake and is topped with a rum glaze that crystallizes on the surface of the cake so that it sparkles!

Course Dessert

Cuisine American

Keyword eggnog bundt, eggnog pound cake

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings

Calories 373kcal

Author Janice

Equipment

10 cup bundt

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5 Qt mixer

Cake tester

Pastry brush

Ingredients

Eggnog bundt cake recipe

65 grams (½ cup) dried currants
30 mL (2 tablespoon) spiced or dark rum
375 grams (3 cups) bleached all-purpose flour
10 mL (2 teaspoon) baking powder
2.5 mL (½ teaspoon) ground nutmeg preferably freshly grated
1.25 mL (¼ teaspoon) Diamond Crystal fine kosher salt
230 grams (1 cup) unsalted butter softened
400 grams (2 cups) granulated sugar
3 (3 ) large eggs lightly beaten
250 mL (1 cup) eggnog at room temperature
5 mL (1 teaspoon) pure vanilla extract

Rum glaze

150 grams (¾ cup) granulated sugar
60 mL (¼ cup) spiced or dark rum or you can do half water and half rum if you prefer

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 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 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 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, 1 to 2 tablespoons 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.
Using a rubber spatula, gently fold 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.
Invert a wire rack on top of the pan, flip the 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!

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