Best Spiced Rum Eggnog Bundt Cake Recipes

EGGNOG BUNDT CAKE WITH RUM GLAZE

Eggnog Bundt Cake with Rum Glaze image

This scrumptious, easy-to-make, rum-glazed Holiday Eggnog Cake is a crowd-pleaser for any occasion!

Provided by Renee

Categories Dessert

Time 3h30m

Number Of Ingredients 13

Ingredients

1 cup salted butter (2 sticks, room temperature)
1½ cups sugar
4 large eggs (separated, room temperature)
3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons fresh nutmeg
1¼ cups egg nog
1 cup sugar
½ cup salted butter (1 stick)
¼ cup water
¼ tsp fresh nutmeg
¼ cup dark rum (non-alch.option: 1 T. rum flavoring)
¼ cup bourbon (or brandy) (non-alch. option: 7 T. apple cider)

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.

Nutrition Facts : ServingSize 1 slice, Carbohydrate 51 g, Protein 5 g, Fat 19 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 102 mg, Sodium 109 mg, Fiber 1 g, Sugar 33 g, Calories 410 kcal, UnsaturatedFat 6 g

CONTEST-WINNING EGGNOG CAKE

Contest-Winning Eggnog Cake image

This wonderful cake is full of eggnog flavor. I especially like to serve it around the holidays.-Debra Frappolli, Wayne, New Jersey

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 17

Ingredients

1/2 cup butter, softened
1-1/4 cups sugar
3 large eggs, room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon rum extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup eggnog
FROSTING:
1/4 cup all-purpose flour
1/4 teaspoon salt
1-1/2 cups eggnog
1 cup butter, softened
1-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
Red and green decorating gel, optional

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Add extracts. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with eggnog, beating well after each addition. Pour into two greased 9-in. round baking pans. , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a small saucepan, combine flour and salt. Gradually stir in eggnog until smooth. Bring to a boil over medium heat whisking constantly; cook and stir until thickened, about 2 minutes. Cool to room temperature., In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in eggnog mixture and vanilla until smooth. Spread between layers and over top and sides of cake. If desired, decorate with decorating gel. Store in the refrigerator.

Nutrition Facts : Calories 372 calories, Fat 20g fat (12g saturated fat), Cholesterol 104mg cholesterol, Sodium 417mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.