Holiday Rum Eggnog Bundt Cake Recipes

RUM & EGGNOG BUNDT CAKE

Steps:

• 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.

EGGNOG RUM BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease inside of a 10 inch bundt pan with shortening and dust with flour, or spray lightly with cooking spray.
• Set aside.
• To prepare batter: Sift together the flour, baking powder, baking soda, salt and nutmeg onto a sheet of wax paper and set aside.
• Cream butter in the large bowl of an electric mixer on a moderate speed for 3 to 4 minutes.
• Add superfine sugar in three additions, beating 1 minute after each portion is added.
• Add eggs one at a time, beating about 45 seconds after each is added.
• Blend in vanilla extract.
• On low speed, alternately add sifted mixture in three additions with the eggnog in two addtions, beginning and ending with sifted mixture.
• Scrape down the sides of the bowl often.
• Add rum and beat 30 seconds.
• (The batter will be medium thick and very creamy.) Spoon into prepared pan and lightly smooth top with a spatula.
• Bake on center oven rack 55 minutes, or until a wooden pick or cake tester inserted in the center comes out clean.
• Let cake set in pan on a rack 10 minutes before unmolding onto a rack.
• To prepare glaze: While cake is cooling in the pan, place butter, granulated sugar and rum in a nonreactive saucepan.
• Set over low heat and stir until the sugar dissolves.
• Bring to a boil, reduce heat and simmer 2 minutes.
• Remove from heat and stir in vanilla.
• Place rack with warm cake on a sheet of wax paper.
• Spoon glaze over cake in layers, using all of glaze.
• Cool completely before wrapping.

RUM EGGNOG CAKE

Steps:

• Gather the cake ingredients.
• Preheat the oven to 325 F.
• Generously grease and flour a 12-cup Bundt cake pan.
• In a large bowl, beat the butter until light, either by hand or with the help of a mixer. Add in the eggs, eggnog, and rum (or 1/4 cup eggnog plus rum flavoring) and beat on low for 3 minutes.
• Add the vanilla, nutmeg, and cake mix and beat slowly to combine. Set the mixer on high speed and beat well for 2 minutes, until the mixture is fluffy and filled with air.
• Spoon the batter into the prepared Bundt cake pan.
• Bake the cake for 35 to 45 minutes, or until a cake tester or a long wooden pick comes out clean when inserted in the middle of the cake. If your oven is hotter in some spots, turn the cake 180 F after 20 minutes in the oven.
• Cool the cake in the pan on a rack for 15 minutes.
• Invert the cake onto a serving plate or cake tray and cool completely at room temperature.
• Gather the glaze ingredients.
• While the cake cools, combine the confectioners' sugar with the rum and melted butter in a bowl. Mix well using a small whisk.
• If necessary, add milk or eggnog to thin the glaze. Or, if too thin, add more confectioners' sugar to thicken the mixture.
• Drizzle the glaze over the cooled cake in a decorative pattern. Garnish with mint leaves and red berries, if desired.
• Enjoy.

HOLIDAY RUM EGGNOG BUNDT CAKE

Steps:

• Preheat oven to 350°.
• Grease bundt pan well.
• Press almonds onto bottom of pan.
• Mix other ingredients well, for five minutes.
• Pour into pan.
• Bake at 50-60 minutes, or until a toothpick inserted in cake comes out clean.
• Let cool for 10 minutes and then invert onto a plate.

HOLIDAY EGGNOG CAKE WITH EGGNOG-RUM GLAZE

Steps:

• Preheat oven to 325 degrees. Lightly grease the inside of a fluted cake pan.
• In a medium bowl, cream the butter and sugar, until smooth. Beat in the eggs one at a time. Add the eggnog and vanilla and continue to beat until well combined.
• In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Gradually stir the flour mixture into the wet ingredients, until just combined. Be careful to not over mix. Pour the batter into the prepared pan.
• Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool for 15 minutes in the pan before removing.
• Make the glaze. In a small bowl, combine the confectioners' sugar, eggnog, rum, vanilla and cinnamon. Set aside. Carefully turn the cake over onto a serving platter. Liberally drizzle the glaze over the cake.
• Serve and enjoy!

EGGNOG BUNDT CAKE

Steps:

• Preheat oven to recommended temperature on cake mix package.
• Spray sides and bottom of bundt pan with vegetable cooking spray, or grease with butter or margarine.
• Combine dry cake mix with required oil, eggs and nutmeg.
• OMIT THE REQUIRED WATER, adding the same amount of Egg Nog in its place.
• Mix and bake according to package directions.
• Cool.
• Top with eggnog glaze.
• For glaze: In medium bowl, combine ingredients, adding enough eggnog for desired consistency.