|Nutritional Guidelines (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 holidays like a mug of eggnog and thanks to our recipe you can enjoy its richness in a decadent slice of cake. This easy recipe uses boxed cake mix (less measuring and mixing) and an optional addition of rum, alongside eggnog and classic spices like nutmeg.
Finish the cake with the flavorful butter rum glaze or dust it with powdered sugar, but don't miss out on this wonderful treat, perfect for holiday parties. Decorate the cake with mint and red berries for a Christmas touch, or use pre-made festive toppers.
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.
- For the Cake:
- 8 tablespoons butter (softened)
- 1 cup eggnog
- 1/4 cup rum (or 1/4 cup eggnog plus 1 teaspoon rum flavoring)
- 1 teaspoon ground nutmeg
- 2 teaspoons pure vanilla extract
- 3 large eggs ( slightly beaten)
- 1 package (18.25 ounces) white cake mix
- For the Rum Glaze:
- 1 1/4 cups powdered sugar (sifted)
- 2 tablespoons butter (melted)
- 2 tablespoons rum (or milk and rum flavoring)
- 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 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 off, combine the powdered sugar with the rum and melted butter. 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.