Eggnog and rum, two of my favorite flavors. Since eggnog cookies were such a hit, when I was trying to decide what to make for Christmas Eve, I thought this would be a fun cake to try when I found this recipe. It was very light and moist. It had the subtle taste of eggnog with a hint of nutmeg. The rum taste wasn't too strong at all. I actually prefer it stronger.
The original recipe didn't have a glaze, but I felt like it needed something on top. I used a rum glaze similar to the one I make for the eggnog cookies, which I think gave it the extra kick it needed.
I must make a confession: this cake is semi-homemade. Semi-homemade is not my preferred baking method. I really do think that baking items from scratch is worth the time and energy, but when its Christmas Eve and there is not a lot of time and the to do list is long, tough decisions have to be made! As it is, I ended up making this cake at 5:30 AM, so I do not even want to think about what time I would have had to get up if I made something from scratch.
Even though it isn't a made from scratch cake I would make this again. I have a mini bundt pan, and I think individual cakes would be very festive, especially with lots of holiday sprinkles!
Eggnog Rum Bundt Cake
1 box yellow cake mix1/2 teaspoon ground nutmeg
2 tablespoons rum
1 1/2 cups eggnog
1/4 cup melted butter
Preheat oven to 350°. Grease bundt pan well. Using a hand mixer, mix other ingredients well, for five minutes. Pour into pan. Bake at 50-60 minutes, or until a toothpick inserted in cake comes out clean. Let cool for 10 minutes and then invert onto a plate.
Adapted from Food.com
¼ cup butter, softened
3 tbsp. eggnog
1 tbsp. rum
pinch of nutmeg
2 (or more) cups confectioners’ sugar
Cream together the butter, eggnog, rum, nutmeg and confectioners’ sugar. If too thick, add more egg nog (or rum depending on your tastes) to thin out so it will easily drizzle over cake. Using a ladle drizzle over cake, allowing it to run down the sides. Add holiday sprinkles if desired.