#BundtBakers ~ Spiced Rum Eggnog Bundt Cake
#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board. We take turns hosting each month and choosing the theme or ingredient.
Updated links for all of our past events and more information about BundtBakers can be found on our homepage.
Welcome to the December #BundtBakers reveal day! Our naughty and nice theme gave us all lots of room to decide which side of Santa's list we wanted to fall on this month. I opted for somewhere in the middle I think. Traditional delicious creamy spiced eggnog, spiked with just a touch of rum. I've made a rum cake before - and this is NOT a rum cake. It is a tender, moist, soft eggnog infused cake with a touch of rum in the batter and the glaze.
This would be great with any of your favorite holiday beverages - cocoa, coffee, spiked eggnog... your choice! It would be a lovely way to end your Christmas dinner (or start your Christmas morning - I won't tell)!
It's been a bit of a rough week, some highs, but definitely some lows too that I am ready to move past and having a chance to do a bit of baking mid-week was a little pick me up that I needed. I am looking forward to sharing this tasty treat with my co-workers on Friday (well, what's left of it that is)!
See all the beautiful Naughty or Nice December bundt cake selections at the links below:
- Amaretto Almond Bundt Cake by I Bake He Shoots
- Angel Food Bundt Cake with Cranberry Filling and Lemon Glaze by Taking On Magazines
- Anise Bundt Cake by I Love Bundt Cakes
- Bundtcake Especiado by La mejor manera de hacer...
- Candy Cane Bundt by Cali's Cuisine
- Cherry Chocolate Bundt Cake by Basic N Delicious
- Chocolate Gingerbread Bundt Cake by How to Philosophize with Cake
- Christmas Fruitcake by Tea and Scones
- Christmas Rose Bundt Cake by Living the Gourmet
- Cranberry Spice Bundt Cake by Sew You Think You Can Cook
- Eggnog Pound Cake by Palatable Pastime
- Chocolate Gingerbread Bundts with Cream Cheese Frosting by I Camp In My Kitchen
- Hot Buttered Rum Bundt by Food Lust People Love
- Maple Pecan Cake by Jane's Adventures in Dinner
- Naughty and Nice Kahlua Gingerbread Bundt Cake by A Day in the Life on the Farm
- Old Fashioned Marble Cake Bundt by Brooklyn Homemaker
- Peppermint Candy Cane Bundt Cake by The Freshman Cook
- Rum & Eggnog Bundt Cake by Liv for Cake
- Spiced Fruitcake by Magnolia Days
- Spiced Ginger Bundt Cake with Caramel Brandy Sauce by All That's Left Are The Crumbs
- Spiced Rum Eggnog Bundt Cake by Making Miracles
- Sugar, Spice, and Everything Nice Cake by Eat, Drink, Be Mighty
- Super Naughty Chocolate Whiskey Bacon Jam Bundt Cake by Faith, Hope, Love, & Luck Survive Despite A Whiskered Accomplice
For the cake1 box white cake mix
1 cup eggnog
¼ cup vegetable oil
¼ cup spiced rum
3 large eggs
1 tsp nutmeg (fresh grated is best)
1 tsp vanilla bean paste
For the glaze
3 TBS eggnog
2 TBS spiced rum
1 tsp vanilla bean paste
⅛ tsp nutmeg
- Preheat oven to 350° F. Generously grease a bundt pan (I use a LOT of Pam spray and usually have pretty good luck).
- To prepare the cake: combine cake mix, eggnog, vegetable oil, spiced rum and eggs in the mixing bowl of a stand mixer and combine at medium speed until smooth. Add nutmeg and vanilla bean paste and gently mix into batter.
- Pour batter into prepared bundt pan and spread evenly with a spatula if necessary.
- Bake at 350° F for 40-45 minutes. Check if the cake is cooked through by sticking a toothpick into the middle of the cake. If the toothpick comes out clean, the cake is ready. Remove from oven and allow to cool for 15-20 minutes.
- Gently run a knife around as much of the edges as possible, and around the center. Turn your pan over and gently tap until the cake releases. Allow to cool on a wire rack.
- To prepare the glaze, sift powered sugar into a medium-sized bowl. Add remaining glaze ingredients and whisk until smooth.
- Put wire rack over top of a sheet pan with edges. Pour glaze over top of cake slowly and allow glaze to drip down the sides. Gather excess glaze from the sheet pan by pouring it back into the bowl and pour over top of cake again. Repeat 2-3 more times.