Description
Eggnog Bundt Cake is an easy holiday cake with eggnog, rum and a dash of nutmeg, all topped with a simple eggnog powdered sugar glaze!
Ingredients
For the cake:
- 2 cups all purpose white flour, spooned and levelled
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 1/4 cups cane sugar (or granulated sugar)
- 1/2 cup vegan butter, room temperature
- 3 large eggs, room temperature
- 2 tablespoons rum
- 1 cup dairy-free almond milk eggnog
For the glaze:
- 1 1/2 cups powdered sugar
- 2 tablespoons dairy-free almond milk eggnog
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat your oven to 350F and grease a 10-cup bundt pan.
- Sift together the flour, baking powder, salt and nutmeg and set aside.
- Using an electric mixer, cream together the sugar and butter until light and fluffy. Add the eggs one at a time and then the rum.
- With the mixer on low speed, start adding the flour mixture, alternating with the eggnog, until both are incorporated into the batter.
- Pour the batter into the prepared bundt pan and give the bottom of the pan a few hard taps on the counter to make sure the batter settles into the crevices of the bundt pan and air bubbles are released.
- Bake for about 40 minutes, or until a tooth pick inserted into the centre of the cake comes out clean.
- Let cool in pan for 10 minutes before turning out onto a wire rack to cool completely.
- To make the glaze, stir together the powdered sugar, eggnog and nutmeg until smooth.
- Pour over the cooled cake. Slice and serve.
Notes
- I used a 10-cup bundt pan for this cake. If you use a larger bundt pan, the batter will not fill the pan. You’ll also need to reduce the baking time.
- Make sure you grease your bundt pan thoroughly, especially in the crevices (if your pan has a detailed design) so the cake doesn’t stick.
- To ensure the butter and sugar cream together well, you’ll need to bring the butter to room temperature. The eggs should also be at room temperature.
- If you don’t need this cake to be dairy-free, you can use dairy butter and traditional eggnog.
- For the dairy-free eggnog, the recipe was tested with almond nog. Other types may work too, such as coconut nog, but I haven’t tested them in this recipe.
- For a non-alcoholic version, use rum extract instead of rum.
- The glaze is a little thick. If you want it thinner, just reduce the amount of powdered sugar or add more eggnog.
- Let the cake cool fully before adding the glaze. If the cake is warm, the glaze may melt into the cake.
This recipe is adapted from Taste of Home.
