|Nutrition Facts (per serving)|
|Servings: 12 to 14|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||21%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Nothing says the holidays like a mug of eggnog, and thanks to this recipe, you can enjoy its richness in a decadent slice of cake. This easy recipe uses a boxed cake mix, rum, eggnog, and classic spices like nutmeg to recreate the taste of this cozy beverage in every forkful.
You can make rum eggnog from scratch, or buy good quality eggnog with or without alcohol. If serving the cake to kids, pregnant women, or someone who abstains from alcohol, skip the rum version and the butter rum glaze and go for alcohol-free eggnog and powdered sugar for decoration. Feel free to add a festive touch to the top of the cake with mint leaves and red berries.
- For the Cake:
- 8 tablespoons butter (softened)
- 3 large eggs (slightly beaten)
- 1 cup eggnog
- 1/4 cup rum (or 1/4 cup eggnog plus 1 teaspoon rum flavoring)
- 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 powdered sugar (sifted)
- 2 tablespoons rum (or milk and rum flavoring)
- 2 tablespoons butter (melted)
- Optional: 1 tablespoon milk or eggnog
- For Decoration:
- Optional: mint leaves for garnish
- Optional: 1/4 cup red berries for garnish
Make the Cake
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 degrees 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.
Make the Rum Glaze
Gather the glaze ingredients.
While the cake cools, combine the powdered 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 powdered 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.
Why Did My Bundt Cake Fall in the Middle?
- Although Bundt pans make for a pretty cake, they are actually poor conductors of heat, which can lead to uneven baking; a center that hasn't cooked enough will not rise completely.
- A cake sinking in the middle may also be due to too much or too little moisture; if it is humid where you live, certain ingredients can retain moisture which will cause the cake to rise quickly and then fall.
- Over-beating the butter and batter can also lead to a sunken cake as beating just the right amount creates the perfect environment for the cake to rise.
- If the oven is too hot, the cake will rise prematurely and then fall. Opening the oven door will also throw off the oven temperature, which can lead to a fallen middle.