This week I’ve been here in Connecticut visiting my husband’s parents with our two boys. The weather sure has been a bit different than we’re used to. We haven’t had a heavy snowfall (yet) but it’s definitely been cold outside and snow is in our forecast. As we get ready to enjoy our Christmas celebrations, I wanted to share a bundt cake recipe with you all that I found from Olivia at Liv for Cake. This rum and eggnog bundt cake is really good. I made it a couple of weeks ago for a Christmas gathering I attended and I had quite a few compliments on it (Thanks Olivia).
This cake definitely screams Christmas. I mean, what flavors represent the season more than rum and eggnog? When I made this, I used my own homemade eggnog in the batter, but feel free to use store bought. The cake will still come out the same. The only reason I used homemade eggnog is because that is what I had on hand at the time.
The cream cheese frosting is a tad thick so feel free to add more eggnog if you want more of a glaze affect. The recipe for the frosting makes a lot so use as much as you want on the cake. I used up a good majority of it on my bundt as you can see, so it ended up practically frosting the whole cake, which is fine by me. Since it’s not a thick buttercream frosting, the more creamy goodness, the better. Oh, and don’t forget to add a touch of nutmeg sprinkled on the top, just like a nice cold glass of eggnog. Merry Christmas!
RUM & EGGNOG BUNDT CAKE
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hour 5 mins
Rum & Eggnog Bundt Cake:
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp nutmeg ground
- 1/4 tsp cinnamon ground
- 1 cup unsalted butter room temperature
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 4 large eggs room temperature
- 1 cup eggnog room temperature
- 2 Tbsp rum or rum extract
- 1 tsp vanilla
Eggnog Cream Cheese Frosting:
- 4 oz cream cheese room temperature
- 1/4 cup unsalted butter 57g, room temperature
- 2 cups powdered sugar
- 1 tsp rum or rum extract
- 2 Tbsp eggnog room temperature
Preheat oven to 350 F and grease a 10 or 12-cup Bundt pan with cooking spray.
In a medium bowl, whisk flour, baking powder, baking soda, salt, nutmeg, and cinnamon until well combined. Set aside.
Using a stand mixer fitted with the paddle attachment, beat butter until smooth.
Add sugars and beat on med-high until pale and fluffy (2-3mins).
Reduce speed and add eggs one at a time, fully incorporating after each addition. Add rum and vanilla.
Alternate adding flour mixture and eggnog, beginning and ending with flour (3 additions of flour and 2 of eggnog). Fully incorporating after each addition. Do not overmix.
Spread batter evenly into prepared pan. Smooth the top with a spatula and whack the pan against the counter to evenly distribute.
Bake for 45 mins or until a toothpick inserted into the center comes out mostly clean.
Place cake on wire rack to cool for 10 mins. Whack the pan on the counter to loosen the cake and turn out onto wire rack to cool completely.
Beat cream cheese and butter until pale and fluffy. Add powdered sugar 1/2 cup at a time. Add rum and eggnog. Beat until fully combined.
Pour over cooled cake and sprinkle with nutmeg if desired.
Recipe from Liv for Cake
2 thoughts on “Rum & Eggnog Bundt Cake”
Would you really use 2 Tbsp of extract when not using rum?
Hi Virginia! 😊 To be honest, I have not made this cake with rum extract. I use actual rum. I have not attempted to make this cake with extract. This recipe is originally from Liv for Cake. The link is at the bottom of the recipe for that site if you would like to reach out to them.