Your favourite holiday beverages in one delicious cake! The perfect mix of naughty and nice in this festive Rum & Eggnog Bundt.
It’s crazy that it’s been 8 months since I joined Bundt Bakers. I honestly look forward to it every month. I love having a set theme to work with and trying to come up with something unique and delicious. Plus, it’s an amazing group of bakers!
This month it was my turn to host, and I chose the theme Naughty or Nice. It was up to each baker to decide which direction they wanted to take and come up with a festive bundt around that theme. My Rum & Eggnog Bundt this month is a bit of a mix of both naughty and nice, because why not?
This might just be the best smelling cake I have ever made. Is that a weird thing to say? Maybe, but it seriously smells SO damn good. They should bottle this stuff – it’s intoxicating. I adapted this Bundt from last year’s Rum & Eggnog Loaf and used my S’mores Bundt as a base for it (minus the graham crackers).
Rather than doing a glaze for this cake, I wanted something a bit richer, so I opted for a cream cheese frosting. I’m not the biggest cream cheese fan, and find it overpowering at times, but it really works with this cake! The sweetness of the cake is toned down by the tanginess of the cream cheese frosting.
The frosting actually curdled on me a bit, likely because I used cold eggnog straight from the fridge instead of letting it come to room temperature. I forgot to let it sit out before making the frosting and assumed that 2 Tbsp wouldn’t make a difference. Well, it does! Learn from my (many) mistakes, people. Make sure ALL of your ingredients are at room temperature. This should be the case for almost anything you bake, unless it’s a pie crust and requires cold butter. Take the ingredients out about 2 hours before you plan to use them — butter, eggs, milk, etc.
The flavour of this Rum & Eggnog Bundt is truly unique and delicious — not like any cake I’ve had before! The eggnog and nutmeg add a yummy holiday flavour, and the rum kicks it up a notch.
Rum & Eggnog Bundt Cake
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 350F and grease a 10 or 12-cup Bundt pan with cooking spray (I use Pam for Baking).
- 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 10mins. 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.