Eggnog Bundt Cake with Vanilla Rum Glaze

by Chef Pandita on December 3, 2011

Post image for Eggnog Bundt Cake with Vanilla Rum Glaze

Yesterday I said on my FB page “eggnog = no thanks!” and most people agreed with me, both on Twitter and FB. Two of them told me to try coconut nog which im guessing is a version of puerto rican coquito, but I just don’t like the thick pudding-like texture and the flavor of eggnog. I hate drinking my calories, unless its wine or champagne 😉

This bundt cake was a hit with my family and customers last year, I knew I had to add this to my holiday menu. The recipe comes from the Kiss My Bundt Bakery Cookbook, I came up with the rum glaze by mixing powdered sugar, homemade vanilla extract and dominican rum.

Eggnog Bundt Cake

Adapted from Kiss My Bundt


  • 2 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 3/4 cup unsalted butter
  • 1 1/2 cup sugar
  • 3 eggs, room temperature
  • 1 1/2 teaspoon vanilla
  • 1 1/4 cups eggnog
  • 2 tablespoons rum


  1. Preheat oven to 350F.
  2. Grease a bundt pan, I always grease and dust with flour.
  3. Sift flour, baking powder, salt and spices together. In another bowl, mix eggnog, rum and vanilla.
  4. Cream butter and sugar until fluffy.
  5. Add eggs one at a time.
  6. Beggining and ending with the flour, add 1/3  flour into wet mixture, alternating with eggnog mixture.
  7. Pour into bundt pan and bake until done [use toothpick method].
  8. Vanilla rum glaze: mix 1 cup powdered sugar, add 3 tablespoons of dark rum and a teaspoon of vanilla.


Quick poll: eggnog or no thanks?

Thanks for reading!

*panda hugs*