Spiced Rum Eggnog Bundt Cake Recipes

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RUM & EGGNOG BUNDT CAKE



Rum & Eggnog Bundt Cake image

Your favorite holiday beverages in one delicious cake! The perfect mix of naughty and nice in this festive Rum & Eggnog Bundt.

Provided by Olivia

Categories     Dessert

Time 1h5m

Number Of Ingredients 18

3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp nutmeg (ground)
1/4 tsp cinnamon (ground)
1 cup unsalted butter (room temperature)
1 cup light brown sugar (packed)
1/2 cup granulated sugar
4 large eggs (room temperature)
1 cup eggnog (room temperature)
2 Tbsp rum (or rum extract)
1 tsp vanilla
4 oz cream cheese (room temperature)
1/4 cup unsalted butter (57g, room temperature)
2 cups powdered sugar
1 tsp rum (or rum extract)
2 Tbsp eggnog (room temperature)

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.

Nutrition Facts : Calories 549 kcal, Carbohydrate 72 g, Protein 7 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 137 mg, Sodium 322 mg, Sugar 48 g, ServingSize 1 serving

EGGNOG RUM BUNDT CAKE



Eggnog Rum Bundt Cake image

A wonderful way to cook with eggnog. A little time consuming but well worth it. This was at our family Christmas party and everyone including me asked for the recipe. Edited to add if the cake is coming out dry its being overcooked. Every bundt pan is different. If you have a dark coated or heavy one you should be testing the cake with a cake tester as well as if its a regular bundt pan because every oven is different. I always check all my cakes earlier than the timer goes off. Also bundt cakes and eggnog are a heavy cake its dense like a cofffee cake.

Provided by Pumpkie

Categories     Dessert

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 16

3 cups unsifted flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg
1 cup unsalted butter, softened
2 1/4 cups superfine sugar
4 large eggs
2 teaspoons pure vanilla extract
3/4 cup prepared eggnog, plus
1 tablespoon prepared eggnog
3 tablespoons dark rum
5 tablespoons unsalted butter, cut into chunks
1/2 cup granulated sugar
1/3 cup dark rum
1/2 teaspoon pure vanilla extract

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.

Nutrition Facts : Calories 400.4, Fat 17.1, SaturatedFat 10.4, Cholesterol 94.1, Sodium 205.6, Carbohydrate 53.6, Fiber 0.7, Sugar 35.6, Protein 4.7

RUM EGGNOG CAKE



Rum Eggnog Cake image

This eggnog cake is quick and easy to make for the holidays. It calls for a cake mix, and rum and nutmeg give the cake its classic eggnog flavor.

Provided by Diana Rattray

Categories     Dessert     Cake

Time 55m

Number Of Ingredients 16

For the Cake:
8 tablespoons (4 ounces) unsalted butter, softened
3 large eggs, slightly beaten
1 cup eggnog
1/4 cup rum
2 teaspoons pure vanilla extract
1 teaspoon ground nutmeg
1 (18.25-ounce) package white cake mix
For the Rum Glaze:
1 1/4 cups confectioners' sugar, sifted
2 tablespoons rum, or milk and rum flavoring
2 tablespoons butter, melted
1 tablespoon milk or eggnog, optional
For Decoration:
Fresh mint leaves, for optional garnish
1/4 cup red berries, for optional garnish

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.

Nutrition Facts : Calories 296 kcal, Carbohydrate 42 g, Cholesterol 72 mg, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, Sodium 312 mg, Sugar 27 g, Fat 11 g, ServingSize 12 servings, UnsaturatedFat 0 g

EGGNOG RUM CAKE



Eggnog Rum Cake image

Make and share this Eggnog Rum Cake recipe from Food.com.

Provided by Lavender Lynn

Categories     Dessert

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 9

2 tablespoons butter, softened
1/2 cup almonds, whole
1/4-1/2 cup candied cherry
18 1/4 ounces yellow cake mix
1 1/2 cups eggnog
1/2 teaspoon nutmeg
2 eggs
1/4 cup butter or 1/4 cup margarine, melted
2 tablespoons rum or 1/4 teaspoon rum flavoring

Steps:

  • Generously grease a bundt pan or 10" tube pan with soft margarine or butter.
  • Press whole almonds and candied cherries against buttered sides and bottom, making a pretty pattern or design on pan.
  • Dust lightly with flour. Set pan aside.
  • In a large mixing bowl, combine cake mix, nutmeg, eggs, eggnog, melted butter and rum.
  • Beat until smooth, about 4 minutes with an electric mixer on medium speed.
  • Pour batter into decorated pan.
  • Bake in preheated oven @ 350°F for 45- 55 minutes, until toothpick comes out clean.
  • Let cool in pan 10 minutes. Invert on rack and cool thoroughly.

EGGNOG (SPIKED WITH RUM)



Eggnog (Spiked with Rum) image

I was really never a fan of eggnog... until a friend gave me this proven recipe. It's simply the best! It's rich and creamy, just like melted vanilla ice cream. This makes almost a gallon and packs a punch... so drink responsibly.

Provided by Donna Fair

Categories     Drinks Recipes     Eggnog Recipes

Time 8h15m

Yield 16

Number Of Ingredients 6

12 eggs, separated
3 cups white sugar, divided
16 fluid ounces dark rum (such as Captain Morgan® Spiced Rum)
1 teaspoon ground nutmeg
2 cups heavy whipping cream
1 quart half-and-half

Steps:

  • Mix egg yolks, 2 cups sugar, rum, and nutmeg together in a large bowl. Cover with plastic wrap and refrigerate 8 hours to overnight to "cure."
  • Beat egg whites and remaining 1 cup sugar in a bowl using an electric mixer until firm peaks form. Fold in heavy cream. Fold in the egg yolk mixture. Beat in half-and-half until well combined. Pour into lidded jars or containers, refrigerate, and shake before serving.

Nutrition Facts : Calories 444.7 calories, Carbohydrate 41.3 g, Cholesterol 202.5 mg, Fat 21.7 g, Protein 7.1 g, SaturatedFat 12.4 g, Sodium 88.8 mg, Sugar 37.9 g

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