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Rum & Eggnog Bundt Cake

Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Dessert
Servings 12 people


  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp nutmeg
  • 1/4 tsp ground cinnamon
  • 1 cup unsalted butter
  • 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


  • Preheat the oven to 350F and spray PAM on a 10 or 12-cup Bundt pan
  • 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 medium-high until pale and fluffy (2-3 minutes).
  • 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 additions of eggnog). Fully incorporate after each addition. Do not overmix.
  • Spread batter evenly into prepared pan. Smooth the top with a spatula and whack the pan flatly against the counter to evenly distribute.
  • Bake for 45 minutes or until a toothpick inserted into the center comes out mostly clean.
  • 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.


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