Eggnog Bundt Cake with Rum Glaze and Cream Cheese Icing

Nothing says “It’s holiday time!” more than a boozy glass of eggnog, except maybe for these cakes. They are full of everything that you love about this festive drink, but in an adorable, giftable and portion controlled package.

Eggnog Bundt Cake Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• ½ teaspoon fine sea salt
• 1 cup unsalted butter, softened to room temp
• 1 ½ cup granulated sugar
• 4 large eggs, room temp
• 2 Tablespoons spiced rum
• 1 teaspoon vanilla extract
• 1 cup eggnog, room temp

Rum Glaze Ingredients

• ½ cup powdered sugar
• ¼ teaspoon ground cinnamon
• pinch ground nutmeg
• ½ teaspoon vanilla extract
• 1 Tablespoon eggnog
• 2 Tablespoon spiced rum

Eggnog Icing Ingredients

• 4 ounces cream cheese, softened to room temp
• 2 Tablespoon unsalted butter, softened to room temp
• 1 cup powdered sugar, sifted
• 2 Tablespoons eggnog, plus more as needed
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg

Instructions for Eggnog Bundt Cakes

1. Preheat oven to 350°F. Generously butter and flour bundt cake pan or two mini bundt pans. Tap out any excess flour and set aside. The more crevices there are in your pan the more thorough you have to be here to make sure your cakes pop out neatly in the end.
2. In a large bowl, whisk together flour, baking powder, baking soda, nutmeg, cinnamon, and salt. Set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl and a handheld mixer), cream together butter and sugar until light in color and fluffy. Scrape down bowl as needed.
4. Add eggs one a time, ensuring each egg is incorporated before adding the next. Add rum and vanilla and mix until combined.
5. Add dry flour mixture in three additions, alternating with the eggnog, starting and finishing with the flour mixture. Mix on low speed until just combined, then scrape down the bowl and finish mixing with a spatula by hand, to not overmix.
6. If making one big cake, pour batter into the prepared bundt cake pan and tap on the counter a few times to level off the batter. If making mini cakes, it might be easier to use a piping bag and pipe the batter into the wells, filling each about ¾ of the way, though you can also just use a spoon.
7. Bake around 20 minutes for the mini cakes and 55-65 minutes for the large cake. You want to make sure the cake springs back to touch and a toothpick inserted into the cake comes out clean. You might need a bit more or a bit less time, so keep an eye on it!
8. Allow to cool in the pan for 10 minutes to set and then invert onto a wire rack. Carefully remove cake(s) from the pan and make the glaze while they’re cooling. Note: You don’t want to try and remove the cakes too soon as the pan will be too hot and the cakes too fragile, but you also don’t want to leave them in the pan too long as they’ll stick to the pan.

Instructions for Rum Glaze

1. Whisk together powdered sugar, cinnamon, and nutmeg to break up any lumps.
2. Add vanilla, eggnog, and rum and whisk until smooth.
3. Pour over the large cooled bundt cake or spoon evenly over the mini cakes.

Instructions for Eggnog Frosting

1. Beat cream cheese, butter and 2 tablespoons eggnog together until smooth.
2. Gradually beat in powdered sugar, cinnamon and nutmeg, adding additional eggnog if necessary to reach desired consistency.
3. If you like a thicker icing, feel free to pipe it over the top of the fully cooked cake(s). We prefer a slightly thinned icing coating the top, so we chose to dip our mini cakes directly into it.
4. Dust lightly with cinnamon or grated nutmeg and serve. Note: Cakes will keep at room temperature in airtight containers for a few days, but they’re best when fresh.