Eggnog Bundt Cake with Rum Glaze Recipe for the Holidays

• Dried currants – small, dark dried fruit; not the same as larger raisins.
• Rum – use spiced or dark rum for depth; other spirits like bourbon or brandy can work as substitutes.
• Flour – bleached all-purpose flour gives a tender crumb.
• Leavening – baking powder is used since there’s no acidic ingredient in the batter.
• Spices – ground nutmeg; freshly grated nutmeg yields the best aroma and flavor.
• Salt – recipe was developed with Diamond Crystal fine kosher salt; if you use table salt, reduce the amount by half.
• Butter – unsalted butter, softened; adjust added salt if using salted butter.
• Sugar – granulated sugar for a clean, bright sweetness.
• Eggs – large eggs for structure and moisture.
• Eggnog – traditional eggnog (eggs, milk, nutmeg); store-bought is convenient and works well.
• Vanilla – pure vanilla extract.

See the recipe card below for exact ingredient quantities and measurements.

Substitutions and Variations

The ingredient list is quite simple, so substitutions are limited but flexible:

• Dried currants – swap for raisins, dried cranberries, or omit if preferred.
• Rum – spiced or dark rum works best; bourbon, brandy, or cognac are good alternatives.

Step 1: Do the prep first — whisk the dry ingredients together, warm the rum with the currants so they plump slightly, and thoroughly butter and flour a 10-cup bundt pan, working the fat into the pan’s nooks.

Step 2: Cream the softened butter until smooth, then add the sugar and beat until the mixture is light and fluffy. This aeration helps produce a tender, even crumb.

Step 3: Add the eggs one at a time, mixing until each is incorporated and scraping down the bowl as needed. Add the vanilla with the last egg.

Step 4: With the mixer on low, add the dry mixture in three additions, alternating with the eggnog in two additions. Begin and end with the dry ingredients and mix only until combined to avoid overworking the batter.

Step 5: Fold the rum-soaked currants and any remaining rum into the batter so they’re evenly distributed. The batter should be thick but airy.

Step 6: Dollop batter into the prepared bundt in several places to ensure the pan’s cavities fill properly, then smooth the top. Don’t overfill the pan — leave room for the cake to rise.

Step 7: Bake until the cake is golden and beginning to pull away from the sides of the pan and a tester inserted in the center comes out clean, about 60–65 minutes depending on your oven and pan finish. Let the bundt rest in the pan about 10 minutes before unmolding.

Step 8: While the cake cools in the pan, whisk the rum with the granulated sugar to form a slurry. The sugar won’t fully dissolve, and that’s intentional — the coarse slurry melts into the warm cake and later crystallizes into a sparkly coating.

Step 9: After about 10 minutes, invert the cake onto a wire rack and immediately brush the warm cake with the cold glaze so it soaks in. Use all the glaze. As the cake cools completely, the sugar sets into a crunchy, sparkling layer.

If you enjoy eggnog-flavored desserts, try other seasonal treats like eggnog trifles, eggnog milkshakes, or waffles served with eggnog crème anglaise for a festive brunch.

If you try this eggnog bundt cake, please leave a star rating and share how it turned out in the comments. Feedback helps others and is always appreciated.

Eggnog Bundt Cake with Rum Glaze

A nutmeg-scented bundt cake with eggnog in the batter, rum-soaked currants, and a crystallized spiced rum glaze.

Ingredients

Eggnog bundt cake

• 80 g dried currants
• 30 mL spiced or dark rum (for soaking currants)
• 375 g bleached all-purpose flour
• 10 mL baking powder
• 5 mL ground nutmeg (freshly grated preferred)
• 1.25 mL fine kosher salt
• 230 g unsalted butter, softened
• 400 g granulated sugar
• 3 large eggs
• 250 mL eggnog, at room temperature
• 5 mL pure vanilla extract

Rum glaze

• 150 g granulated sugar
• 60 mL spiced or dark rum

Instructions

Eggnog Bundt Cake

1. Position a rack in the center of the oven and preheat to 350°F (175°C). If your pan has a dark finish, reduce the temperature to 325°F (160°C).
2. Butter and flour a 10-cup (2.4 L) bundt pan, working the fat into all crevices.
3. Combine the rum and currants in a small saucepan, warm over medium-low until the currants plump. Remove from heat and let soak for 15 minutes.
4. Whisk together flour, baking powder, nutmeg, and salt.
5. Cream the butter until smooth. Add the sugar in a steady stream and beat until light and fluffy, about 4–5 minutes.
6. Add the eggs one at a time, mixing after each addition and scraping down the bowl as needed. Stir in the vanilla.
7. On low speed, add the flour mixture in three additions, alternating with the eggnog in two additions, beginning and ending with the dry ingredients. Mix just until combined.
8. Fold in the rum-soaked currants and any remaining rum.
9. Spoon the batter into the prepared pan, smoothing the top. Bake 60–65 minutes or until a tester comes out clean and the cake pulls away slightly from the pan sides.
10. Let the cake cool in the pan on a wire rack for about 10 minutes before unmolding.

Rum Glaze

1. Whisk the granulated sugar and rum in a small bowl until blended; the sugar will remain slightly grainy.
2. Invert the warm cake onto a wire rack set over parchment. Immediately brush the glaze over the warm cake, using all of it.
3. Let the cake cool completely so the glaze crystallizes. Slice with a sharp or serrated knife to serve.

Notes

• Use a well-greased, lightly floured bundt pan and avoid excess cooking spray to prevent a sticky residue.
• Currants can be swapped for raisins, dried cranberries, or omitted.
• If using table salt instead of kosher salt, halve the salt amount to avoid over-salting.
• Brush the glaze onto the warm cake so it absorbs well and later forms a crunchy coating.
• The cake keeps well and can be made a day ahead.

Nutrition (approx.)

Calories per serving: 373 kcal (approximate values provided for guidance).