Easy Eggnog Bundt Cake Recipe
dairy free version with rum
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Easy Christmas Dessert Idea
Are you stuck for ideas for a delicious, dairy-free Christmas dessert? Look no further than this easy-to-follow eggnog Bundt cake recipe with a simple eggnog glaze that is sure to make your holiday festive. Not only is it decadent and festive, but it's dairy-free and so simple to make!
Rest assured knowing that this recipe has been test tasted and very much approved and praised by all my family who loves eggnog. It truly comes together in a few steps and yields a soft, moist and delicious flavorful bite of eggnog yumminess with the right amount of warm spices, sweetness, and just a hint of rum to bring it all together for entire eggnog experience. (Note: This is not a very boozy cake at all, the rum mainly adds to the flavor.) You can enjoy this dessert with a glass of eggnog, coffee, or a dessert tea, such as chai would be a lovely accompaniment. Serving size is 10 large slices. I used a 10-inch silicone Bundt mold and had a small amount of batter left to make 4-6 cupcakes for a pre-taste test!
Ingredients to make eggnog Bundt cake
Cake ingredients:
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
1/4 tsp salt
1 cup plant butter, softened
2 cups sugar
4 large eggs
1 cup dairy-free eggnog (I used Almond Breeze almondmilk nog)
1 tsp vanilla extract
3/4 cup spiced rum
Eggnog glaze ingredients:
2 cups confectioners sugar
1/8 tsp nutmeg
2 tbsp eggnog (dairy-free)
1 tsp spiced rum
1 tsp vanilla extract
How to make an eggnog Bundt cake
Instructions:
Preheat oven to 350℉ / 176℃. Wait until just before adding batter to spray mold or pan with non-stick cooking spray.
In a medium bowl, whisk together flour, baking soda, baking powder, nutmeg, cinnamon and salt until well blended and set aside.
In a large bowl, cream together butter and sugar until light and fluffy, then add eggs, one at a time, beating after each addition.
In a small bowl, or a 2 cup measuring cup, add eggnog, vanilla extract and rum and stir to mix.
Starting with your flour mixture, add about a cup at a time, alternating with eggnog mixture, blending after each addition until just when dry ingredients are mixed in. After last addition, scrape sides of bowl down and beat until well blended, about 30-40 more seconds.
Does baking in silicone take longer?
Spray your pan or baking mold with non-stick cooking spray just before filling. Spoon or carefully pour batter into a Bundt cake mold. NOTE: If you are using a silicone mold, place on a baking sheet for stability before filling.
Does baking in silicone take longer? No, it bakes a little quicker, but only slightly faster than baking in metal or aluminum, so just start checking either one after 50-55 minutes of baking depending on the size and type of pan used.
Place cake in center of preheated oven and bake for 60-65 minutes (about 1 hour) or until when center is checked with toothpick, comes out clean or with a few moist crumbs. NOTE: For cupcakes, bake 15-17 minutes.
When cake is done baking, remove from oven and place cake pan on a cooling rack and let cool at least 10 minutes before unmolding. Place unmolded cake on a cooling rack to cool completely before adding glaze.
How to make easy eggnog glaze
Add all glaze ingredients to a small bowl and vigorously stir together until smooth. If glaze is too thick, add more eggnog, a teaspoon at a time, until desired consistency is achieved. I like for my glaze to be somewhat thick, with a slow pour.
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Spoon or pour glaze evenly over cooled Bundt cake and serve immediately or store, covered, in a cake dish until ready to serve.
How to store eggnog Bundt cake: You can store this cake at room temperature up to 4 days, or in fridge up to 10 or freeze for up to 4 months (If freezing, double wrap and I would recommend glazing after thawing.)
If you made cupcakes, simply grab cupcake by paper liner and turn upside down and use a “dip and rolling slightly around” motion to coat top of cupcakes with glaze.
You’ll having everyone begging for this recipe if you serve this delicious and moist eggnog Bundt cake at your next Christmas party or family gathering.
Enjoy!
💜Julie
Easy Eggnog Bundt Cake Recipe
Ingredients
Instructions
- Preheat oven to 350℉ / 176℃. Wait until just before adding batter to spray mold or pan with non-stick cooking spray.
- In a medium bowl, whisk together flour, baking soda, baking powder, nutmeg, cinnamon and salt until well blended and set aside.
- In a large bowl, cream together butter and sugar until light and fluffy, then add eggs, one at a time, beating after each addition.
- In a small bowl, or a 2-cup measuring cup, add eggnog, vanilla extract and rum and stir to mix.
- Spray your pan or baking mold with non-stick cooking spray just before filling. Spoon or carefully pour batter into a Bundt cake mold. NOTE: If you are using a silicone mold, place on a baking sheet for stability before filling.
- Place cake in center of preheated oven and bake for 60-65 minutes (about 1 hour) or until when center is checked with toothpick, comes out clean or with a few moist crumbs. NOTE: For cupcakes, bake 15-17 minutes.
- When cake is done baking, remove from oven and place cake pan on a cooling rack and let cool at least 10 minutes before unmolding. Place unmolded cake on a cooling rack to cool completely before adding glaze.
- Add all glaze ingredients to a small bowl and vigorously stir together until smooth. If glaze is too thick, add more eggnog, a teaspoon at a time, until desired consistency is achieved. I like for my glaze to be somewhat thick, with a slow pour.
- Spoon or pour glaze evenly over cooled Bundt cake and serve immediately or store, covered, in a cake dish until ready to serve.
Notes
How to store eggnog Bundt cake: You can store this cake at room temperature up to 4 days, or in fridge up to 10 or freeze for up to 4 months (If freezing, double wrap and I would recommend glazing after thawing.)
Nutrition Facts
Calories
475Fat (grams)
35 gSat. Fat (grams)
1.5 gCarbs (grams)
90 gFiber (grams)
1.5 gNet carbs
93 gSugar (grams)
60 gProtein (grams)
7.5 gSodium (milligrams)
220 mgNutrition Disclaimer: Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.
