Since eggnog was never a holiday tradition in my family growing up, I’ve never developed an intense yearning to drink it come December. However, as an adult, I absolutely love infusing candies and baked goods with the rich and creamy holiday drink. Now that I have a go-to homemade eggnog recipe, I can even use that as a starting point! From cheesecake bars to fudge and cookies, I love the creamy kick that eggnog-infused baked goods have, and had to make just one more before the holidays slip away. This Bundt cake is a delicious, non-complicated holiday dessert that packs a punch when it comes to flavor.
I have loved Bundt cakes for as long as I can remember; they are always so moist, and I adore the crusty bottom. This cake, in particular, is full of fantastic holiday flavor. In addition to eggnog in the cake batter, a bit of the batter is mixed with rum, nutmeg and cinnamon, and swirled into the rest of the cake. To top it off, the cake is covered with a rum icing that is not for the faint of heart. If you are baking for folks that don’t necessarily like a strong rum flavor, you may want to substitute some of the rum in the icing with eggnog.
If you need a festive dessert that has a bit of a kick, this is not only easy, but totally delicious. Plus, it’s a nice change of pace from all of the cookies, fudge and candy.
Adjust oven rack to lower-middle position and preheat oven to 350 degrees F.
Prepare the Pan: Stir together the melted butter and 1 tablespoon flour in a small bowl until a paste forms. Using a pastry brush, coat all of the interior surfaces of a 12-cup Bundt pan.
Make the Cake: In a medium bowl, whisk together the flour, salt, baking powder and baking soda; set aside. In a small bowl, whisk together the eggnog and vanilla; set aside.
Using an electric mixer, beat the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add the eggs and the yolk, one at a time, and beat until combined, scraping the sides of the bowl as needed. Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with the eggnog mixture in 2 additions, scraping the bowl as needed.
Combine 1 cup of the cake batter with the 1 tablespoon of rum, nutmeg and cinnamon in a medium bowl, and stir until just combined. Spread the remaining batter in an even layer in the prepared pan. Spoon the spiced batter over top and swirl gently with a butter knife.
Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 50 minutes to 1 hour. Let the cake cool in the pan for 25 minutes, then turn it out onto a wire rack to cool completely, about 3 hours.
Make the Rum Icing: In a medium bowl, whisk together the powdered sugar and remaining 3 tablespoons of rum until smooth. The icing should be a thick pouring consistency; if it is too thick to pour, add eggnog 1 tablespoon at a time, until the appropriate consistency is reached. Pour the icing over the cooled cake and allow to set for at least 30 minutes before serving. The cake can be stored at room temperature, wrapped tightly in plastic wrap, for up to 4 days.