Amazing Homemade Eggnog Cake with Spiced Rum Glaze
Amazing Homemade Eggnog Cake with Spiced Rum Glaze
Introduction
Unwrap the flavors of the holidays with our Amazing Homemade Eggnog Cake, perfectly crowned with a luscious Spiced Rum Glaze! This incredibly moist and tender cake captures all the festive joy of creamy eggnog, baked into a delightful dessert that's perfect for any seasonal gathering. The hint of nutmeg and cinnamon in the cake, combined with the warming kick of the spiced rum glaze, creates an unforgettable experience that will have everyone asking for the recipe. Get ready to bake a new holiday tradition!
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs, at room temperature
- 1 ½ teaspoons vanilla extract
- 1 ½ cups quality eggnog, at room temperature
- 2 cups powdered sugar, sifted
- ¼ cup spiced rum
- 2-3 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
- Pinch of ground nutmeg (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan or two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Set aside.
- In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, incorporating each egg fully before adding the next. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the eggnog. Begin and end with the dry ingredients (e.g., 1/3 dry, 1/2 eggnog, 1/3 dry, 1/2 eggnog, 1/3 dry). Mix until just combined; do not overmix.
- Pour the batter evenly into the prepared pan(s).
- Bake for 45-55 minutes for a Bundt cake, or 30-35 minutes for round cakes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Ensure the cake is fully cooled before glazing.
- While the cake cools, prepare the glaze. In a medium bowl, whisk together the sifted powdered sugar, spiced rum, vanilla extract, and optional nutmeg.
- Gradually add milk or cream, one tablespoon at a time, until you reach a smooth, pourable consistency. The glaze should be thick enough to cling to the cake but thin enough to drizzle.
- Once the cake is completely cooled, pour or drizzle the Spiced Rum Glaze evenly over the top, allowing it to drip down the sides.
- Let the glaze set for about 15-20 minutes before slicing and serving.
Pro Tips & Notes
- Room Temperature Ingredients: Ensure your butter, eggs, and eggnog are at room temperature. This helps them emulsify better, creating a smoother batter and a more tender cake.
- Don't Overmix: Mix the batter until just combined. Overmixing can develop the gluten in the flour, leading to a tough, dry cake.
- Quality Eggnog Matters: The flavor of your eggnog will shine through, so choose a brand you love or even use homemade eggnog for the best results.
- Cool Completely: Glazing a warm cake will cause the glaze to melt and run off, rather than setting nicely. Be patient and wait for the cake to be entirely cool.
- Adjust Glaze Consistency: If your glaze is too thick, add a tiny bit more milk or rum. If it's too thin, whisk in a little more powdered sugar.
- Alcohol-Free Option: For an alcohol-free glaze, substitute the spiced rum with milk, cream, or apple juice, and add ½ teaspoon of rum extract.
Nutrition Facts (per serving)
- Calories: 450-500
- Total Fat: 22-25g
- Saturated Fat: 14-16g
- Cholesterol: 100-110mg
- Sodium: 250-270mg
- Total Carbohydrates: 60-65g
- Dietary Fiber: 1-2g
- Total Sugars: 45-50g
- Protein: 5-7g
Frequently Asked Questions
- Q: Can I make this cake ahead of time? A: Yes, this cake can be baked and glazed 1-2 days in advance. Store it covered at room temperature. For longer storage, it can be refrigerated for up to 5 days.
- Q: How do I store leftover eggnog cake? A: Store leftover cake tightly covered at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. Ensure it's in an airtight container to prevent it from drying out.
- Q: Can I freeze this cake? A: You can freeze the unglazed cake. Wrap it tightly in plastic wrap, then in foil, and freeze for up to 2-3 months. Thaw at room temperature before glazing and serving.
- Q: What kind of rum should I use for the glaze? A: Spiced rum adds an extra layer of warmth and holiday flavor, but a dark rum or even a golden rum would also work wonderfully.