Best Holiday Eggnog Cake With Eggnog Rum Glaze Recipes

EGGNOG BUNDT CAKE WITH RUM ICING

Steps:

• Adjust oven rack to lower-middle position and preheat oven to 350 degrees F.
• Prepare the Pan: Stir together the melted butter and 1 tablespoon flour in a small bowl until a paste forms. Using a pastry brush, coat all of the interior surfaces of a 12-cup Bundt pan.
• Make the Cake: In a medium bowl, whisk together the flour, salt, baking powder and baking soda; set aside. In a small bowl, whisk together the eggnog and vanilla; set aside.
• Using an electric mixer, beat the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add the eggs and the yolk, one at a time, and beat until combined, scraping the sides of the bowl as needed. Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with the eggnog mixture in 2 additions, scraping the bowl as needed.
• Combine 1 cup of the cake batter with the 1 tablespoon of rum, nutmeg and cinnamon in a medium bowl, and stir until just combined. Spread the remaining batter in an even layer in the prepared pan. Spoon the spiced batter over top and swirl gently with a butter knife.
• Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 50 minutes to 1 hour. Let the cake cool in the pan for 25 minutes, then turn it out onto a wire rack to cool completely, about 3 hours.
• Make the Rum Icing: In a medium bowl, whisk together the powdered sugar and remaining 3 tablespoons of rum until smooth. The icing should be a thick pouring consistency; if it is too thick to pour, add eggnog 1 tablespoon at a time, until the appropriate consistency is reached. Pour the icing over the cooled cake and allow to set for at least 30 minutes before serving. The cake can be stored at room temperature, wrapped tightly in plastic wrap, for up to 4 days.

EGGNOG BUNDT CAKE

Steps:

• Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In small bowl, beat powdered sugar, 2 tablespoons of the half-and-half, 1/4 teaspoon nutmeg and the vanilla with spoon until well blended; continue adding half-and-half, 1/2 teaspoon at a time, until pourable. Pour over cake. Store loosely covered at room temperature.

HOLIDAY EGGNOG CAKE WITH EGGNOG-RUM GLAZE

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!

RUM EGGNOG CAKE

Steps:

• Gather the cake ingredients.
• Preheat the oven to 325 F.
• Generously grease and flour a 12-cup Bundt cake pan.
• In a large bowl, beat the butter until light, either by hand or with the help of a mixer. Add in the eggs, eggnog, and rum (or 1/4 cup eggnog plus rum flavoring) and beat on low for 3 minutes.
• Add the vanilla, nutmeg, and cake mix and beat slowly to combine. Set the mixer on high speed and beat well for 2 minutes, until the mixture is fluffy and filled with air.
• Spoon the batter into the prepared Bundt cake pan.
• Bake the cake for 35 to 45 minutes, or until a cake tester or a long wooden pick comes out clean when inserted in the middle of the cake. If your oven is hotter in some spots, turn the cake 180 F after 20 minutes in the oven.
• Cool the cake in the pan on a rack for 15 minutes.
• Invert the cake onto a serving plate or cake tray and cool completely at room temperature.
• Gather the glaze ingredients.
• While the cake cools, combine the confectioners' sugar with the rum and melted butter in a bowl. Mix well using a small whisk.
• If necessary, add milk or eggnog to thin the glaze. Or, if too thin, add more confectioners' sugar to thicken the mixture.
• Drizzle the glaze over the cooled cake in a decorative pattern. Garnish with mint leaves and red berries, if desired.
• Enjoy.

EGGNOG BUNDT CAKE WITH RUM GLAZE

Steps:

• Preheat oven to 375°F | 190°C.
• Use a basting brush to grease a bundt pan with butter or Crisco. Dust the entire pan with flour, rotating it and tapping the flour around until the entire surface is covered.Take your time on this step. It can mean the difference between a cake that releases perfectly or a cake that comes out of the pan in pieces.

EGGNOG GLAZE

Steps:

• In a medium bowl, combine all ingredients adding enough eggnog for desired consisitency.