Best Holiday Eggnog Cake With Eggnog Rum Glaze Recipes

HOLIDAY EGGNOG CAKE WITH EGGNOG-RUM GLAZE

Holiday Eggnog Cake With Eggnog-Rum Glaze image

This eggnog cake will knock your Christmas stockings off! Whether you're looking for reasons to use up the rest of your eggnog or you just really adore it like I do, it really makes for a delicious, super moist and fluffy cake.

Provided by Cooking Creation

Categories Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 16

Ingredients

1/2 cup butter, room temperature
1 cup white sugar
2 large eggs, room temperature
1 1/2 cups eggnog, room temperature
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup confectioners' sugar
3 tablespoons eggnog
1 teaspoon rum
1/2 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon

Steps:

Preheat oven to 325 degrees. Lightly grease the inside of a fluted cake pan.
In a medium bowl, cream the butter and sugar, until smooth. Beat in the eggs one at a time. Add the eggnog and vanilla and continue to beat until well combined.
In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Gradually stir the flour mixture into the wet ingredients, until just combined. Be careful to not over mix. Pour the batter into the prepared pan.
Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool for 15 minutes in the pan before removing.
Make the glaze. In a small bowl, combine the confectioners' sugar, eggnog, rum, vanilla and cinnamon. Set aside. Carefully turn the cake over onto a serving platter. Liberally drizzle the glaze over the cake.
Serve and enjoy!

HOLIDAY RUM EGGNOG BUNDT CAKE

Holiday Rum Eggnog Bundt Cake image

I am posting some neat holiday recipes for using eggnog. Since eggnog is a once a year treat, it can be fun to use it in recipes. Enjoy! 8)

Provided by OceanIvy

Categories Dessert

Time 1h10m

Yield 1 cake

Number Of Ingredients 7

Ingredients

1 (18 ounce) box yellow cake mix (2 layer size)
1/2 cup sliced almonds
1/2 teaspoon ground nutmeg
2 tablespoons rum or 1 tablespoon rum extract
2 eggs
1 1/2 cups eggnog
1/4 cup melted margarine

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.

Nutrition Facts : Calories 3606.8, Fat 166.7, SaturatedFat 38.9, Cholesterol 658, Sodium 4231.2, Carbohydrate 461, Fiber 11.3, Sugar 256.4, Protein 59.9

EGGNOG RUM BUNDT CAKE

Eggnog Rum Bundt Cake image

A wonderful way to cook with eggnog. A little time consuming but well worth it. This was at our family Christmas party and everyone including me asked for the recipe. Edited to add if the cake is coming out dry its being overcooked. Every bundt pan is different. If you have a dark coated or heavy one you should be testing the cake with a cake tester as well as if its a regular bundt pan because every oven is different. I always check all my cakes earlier than the timer goes off. Also bundt cakes and eggnog are a heavy cake its dense like a cofffee cake.

Provided by Pumpkie

Categories Dessert

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 16

Ingredients

3 cups unsifted flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg
1 cup unsalted butter, softened
2 1/4 cups superfine sugar
4 large eggs
2 teaspoons pure vanilla extract
3/4 cup prepared eggnog, plus
1 tablespoon prepared eggnog
3 tablespoons dark rum
5 tablespoons unsalted butter, cut into chunks
1/2 cup granulated sugar
1/3 cup dark rum
1/2 teaspoon pure vanilla extract

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.