Eggnog Bundt Cake with Rum Glaze

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3/4 tsp Cinnamon, ground
  • 1 1/2 cup Granulated sugar
  • 1/2 tsp Nutmeg, ground
  • 1 pinch Nutmeg, ground
  • 1 1/8 cup Powdered sugar
  • 1/2 tsp Sea salt, fine
  • 1 1/2 tsp Vanilla

• Dairy

  • 1 cup Butter, unsalted

• Beer, Wine & Liquor

  • 1 1/16 cup Eggnog
  • 4 tbsp Spiced rum

Found on thelittleepicurean.com

Ingredients

• 3 cups (366 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1/2 tsp fine sea salt
• 1 cup (8 oz) unsalted butter, room temperature, softened
• 1 1/2 cup (295 g) granulated sugar
• 4 large eggs, room temperature
• 2 Tbsp spiced rum*
• 1 tsp vanilla extract
• 1 cup eggnog*
• 1 cup + 2 Tbsp (126 g) powdered sugar
• 1/4 tsp ground cinnamon
• pinch of ground nutmeg
• 1/2 tsp vanilla extract
• 1 Tbsp eggnog
• 2 Tbsp spiced rum

Directions

• Preheat oven to 350 degrees F. Generously butter and flour bundt cake pan. Tap out any excess flour. Set aside. In a large bowl, whisk together flour, baking powder, baking soda, nutmeg, cinnamon, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment (or use a handheld mixer), cream together butter and sugar. Scrape down bowl as needed. Add eggs one a time, ensuring each egg is incorporated before adding the next. Add rum and vanilla. Mix until combined. Add dry flour mixture in three additions, alternating with the eggnog. Begin and end with the flour mixture. Mix on low speed until thoroughly combined. Scrape down bowl as needed to ensure thorough mixing. Pour batter into prepared bundt cake pan. Level off batter. Bake for 55-65 minutes until cake springs back to touch and toothpick inserted cake comes out clean. Allow cake to cool in pan for 10 minutes. Invert bundt cake onto a wire rack. Remove cake from mold and allow to cool. To make rum glaze: whisk together powdered sugar, cinnamon, and nutmeg. Add vanilla, eggnog, and rum. Whisk until smooth. Pour over cooled bundt cake.