Rum & Eggnog Bundt Cake
Servings Prep Time
12people 20minutes
Cook Time
Servings Prep Time
12people 20minutes
Cook Time
  1. Preheat the oven to 350F and spray PAM on a 10 or 12-cup Bundt pan
  2. In a medium bowl, whisk flour, baking powder, baking soda, salt, nutmeg, and cinnamon until well combined. Set aside.
  3. Using a stand mixer fitted with the paddle attachment. beat butter until smooth. Add sugars and beat on medium-high until pale and fluffy (2-3 minutes).
  4. Reduce speed and add eggs one at a time, fully incorporating after each addition. Add rum and vanilla.
  5. Alternate adding flour mixture and eggnog, beginning and ending with flour (3 additions of flour and 2 additions of eggnog). Fully incorporate after each addition. Do not overmix.
  6. Spread batter evenly into prepared pan. Smooth the top with a spatula and whack the pan flatly against the counter to evenly distribute.
  7. Bake for 45 minutes or until a toothpick inserted into the center comes out mostly clean.
  8. Place the pan on a wire rack to cool for 10 minutes. Whack the pan flatly on the counter to loosen the cake and then turn it out on to a wire rack to cool completely.
Recipe Notes

Things needed for this recipe that we carry in the store:

  • nutmeg
  • light brown sugar
  • vanilla
  • bundt pans
  • wire racks
  • PAM Cooking Spray
  • KitchenAid stand mixers (really pretty colors)
  • measuring cups
  • measuring spoons
  • cake testers
  • bundt pan cleaning brushes