Best Eggnog Rum Bundt Cake Recipes

EGGNOG RUM BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease inside of a 10 inch bundt pan with shortening and dust with flour, or spray lightly with cooking spray.
• Set aside.
• To prepare batter: Sift together the flour, baking powder, baking soda, salt and nutmeg onto a sheet of wax paper and set aside.
• Cream butter in the large bowl of an electric mixer on a moderate speed for 3 to 4 minutes.
• Add superfine sugar in three additions, beating 1 minute after each portion is added.
• Add eggs one at a time, beating about 45 seconds after each is added.
• Blend in vanilla extract.
• On low speed, alternately add sifted mixture in three additions with the eggnog in two addtions, beginning and ending with sifted mixture.
• Scrape down the sides of the bowl often.
• Add rum and beat 30 seconds.
• (The batter will be medium thick and very creamy.) Spoon into prepared pan and lightly smooth top with a spatula.
• Bake on center oven rack 55 minutes, or until a wooden pick or cake tester inserted in the center comes out clean.
• Let cake set in pan on a rack 10 minutes before unmolding onto a rack.
• To prepare glaze: While cake is cooling in the pan, place butter, granulated sugar and rum in a nonreactive saucepan.
• Set over low heat and stir until the sugar dissolves.
• Bring to a boil, reduce heat and simmer 2 minutes.
• Remove from heat and stir in vanilla.
• Place rack with warm cake on a sheet of wax paper.
• Spoon glaze over cake in layers, using all of glaze.
• Cool completely before wrapping.

HOLIDAY RUM EGGNOG BUNDT CAKE

Steps:

• Preheat oven to 350°.
• Grease bundt pan well.
• Press almonds onto bottom of pan.
• Mix other ingredients well, for five minutes.
• Pour into pan.
• Bake at 50-60 minutes, or until a toothpick inserted in cake comes out clean.
• Let cool for 10 minutes and then invert onto a plate.

EGGNOG-RUM BUNDT CAKE

Steps:

• 1. Pre-heat oven to 350 deg. Grease bundt pan with butter and dust with flour
• 2. Blend Cake mix, eggnog, vegetable oil, eggs, nutmeg and rum flavoring in large bowl at low speed until moistened (about 30 sec.)
• 3. Beat at medium speed for 2 minutes
• 4. Pour in cake pan and bake immediately. Bake 38-43 minutes or till tooth pick inserted comes out with just crumbs clinging to it.
• 5. Let cool 10 minutes then invert onto cooling rack and remove pan. Transfer to cake plate when cool.
• 6. Egg nog Icing Place all ingredients in medium bowl
• 7. Beat at low speed till moistened with whisk if possible
• 8. Beat at medium speed till no lumps from butter, adding more eggnog a little at a time till a thick but still drippy consistency. Do not over dilute or you will have more of a glaze than an icing.
• 9. Spoon over cool cake, letting it drip down sides.

SPICED RUM EGGNOG BUNDT CAKE

Steps:

• Preheat oven to 350° F. Generously grease (with Crisco) and flour a bundt pan. To prepare the cake, combine cake mix, eggnog, vegetable oil, spiced rum and eggs in your mixing bowl and beat on medium speed until smooth. Add nutmeg and vanilla bean paste and gently mix into batter. Pour batter into bundt pan and spread evenly with a spatula if necessary.
• Bake at 350° F for 40-45 minutes. Check for doneness by sticking a toothpick into the middle of the cake. If the toothpick comes out clean, the cake is ready. Remove from oven and allow to cool for 15-20 minutes. Gently run a knife around as much of the edges as possible, and around the center. Turn your pan over and gently tap until the cake releases. Allow to cool on a wire rack.
• To prepare the glaze, sift powered sugar into a medium-sized bowl. Add remaining ingredients and whisk until smooth. Put wire rack over top of a sheet pan with edges. Pour glaze over top of cake slowly and allow glaze to drip down the sides. Gather excess glaze from the sheet pan by pouring it back into the bowl and pour over top of cake again. Repeat 2-3 more times.