Want to be the hit of your next holiday party? Serve up this amazing, uber-moist Holiday Eggnog Cake {with Brandy-Rum glaze}! This bundt is a crowd-pleaser for any occasion!
Let me introduce you to one of the most delicious bundts you will ever sink your teeth into – my amazing holiday Eggnog Cake.
{She said “Bundt!”}
OK, I know that at least a few of you just giggled, or at least smiled inside your head. If you didn’t, then watch the short clip below, because you have obviously missed out.
“There’s a hole in this cake!”
(I think I’ve watched the Bundt Cake scene from “My Big Fat Greek Wedding” at least a dozen times and it still cracks me up. (If you’ve never seen the movie, I highly recommend it.) Now, on to the cake-making.)
Holiday Eggnog {Bundt} Cake
Ingredients
Cake
- 1/2 lb unsalted butter 2 sticks, at room temperature
- 1 1/2 cups sugar
- 4 large eggs separated and at room temperature
- 3 cups flour
- 1 Tbs baking powder
- 2 tsp nutmeg
- 1 cup egg nog
Glaze
- 1 cup sugar
- 1/4 lb unsalted butter 1 stick
- 1/4 cup water
- 1/4 tsp nutmeg
- 1/4 cup dark rum Non-Alch.option: 1 T. rum flavoring
- 1/4 cup brandy Non-Alch. option: 7 T. apple cider
Instructions
For Cake:
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Preheat oven to 375°. Grease a bundt pan with butter or Crisco and dust with flour.
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Cream together butter and sugar. Add egg yolks.
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Sift together dry ingredients. Add to creamed mixture alternately with egg nog.
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Note: If you typically make your cakes from a mix, be aware that this batter is much thicker. This is what it looks like before the egg whites are folded in - almost like a very soft cookie dough.
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In a separate bowl, beat egg whites until they form soft peaks, and fold into batter. Once the whipped egg whites are folded in, spread the batter into your prepared bundt pan. Give the pan a couple of good taps on the counter to make sure all those little ridges are filled in.
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Bake 50-55 minutes, or until tester comes out clean. Top of cake will crack. Remove from oven and cool in pan 10 minutes before turning out.
For Glaze:
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Combine sugar, butter, water and nutmeg in a small saucepan. Bring to a boil and boil 5 minutes, stirring constantly.
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Remove from heat and stir in rum and brandy, or flavoring and apple juice. Glaze will be very thin.
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Invert cake onto rack. Prick top of cake with a long fork or skewer at 1-inch intervals.
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To glaze, start with very warm glaze and a very warm cake. The glaze will be very thin when you start, but will thicken slightly as you go. Use a pastry brush and take your time, or all the glaze will run off. I usually glaze a layer and then wait a minute and glaze again, repeating until all the glaze is gone.
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Let cake sit at room temperature for 2-4 hours before serving.
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Freezes well.
Recipe Notes
If you are concerned about the alcohol being in your finished cake, don't be. It will all boil off immediately when you add it to the boiling hot glaze mixture. In fact, when you do this, stand back a little or the alcohol cloud from the burn-off may sting your eyes. (Voice of experience.)
Eggnog Cake makes a simple, elegant presentation, and is delicious served alone or with the festive beverage of your choice.
Yum! That looks amazing! Visiting from SITS. I will have to try some of those recipes!! Love the blog 🙂
Stopping over from your SITS day. Great recipes and a great resources! I will be following and pinning away!
I might have to buy a bundt pan just so I can make this. I LOVE egg nog
This looks like a recipe I’ve had for decades from either Chatelaine or Canadian Living magazine. It’s super-delicious!