Eggnog Bundt Cake

This is a sponsored post with Alta Dena Dairy.

This Eggnog Doughnut Bundt Cake is the perfect cozy treat to make this holiday season! It’s tender and moist with a hint of nutmeg and a splash of rum, just like the classic holiday drink.

This cake is so easy to make and the best part is that once it’s cooled it gets brushed with melted butter and covered in a cinnamon nutmeg sugar, just like a doughnut. It is so delicious, you’re going to love it!

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You want to make sure that your eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature:
  • Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Preheat oven to 350º F. In a large bowl whisk together the flour, baking powder, nutmeg, and salt. Set aside. In a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl.

Add the eggs one at a time with the mixer on low and scrape down the sides of the bowl as needed. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the eggnog. Scrape down the sides of the bowl as needed. Add the rum and mix just until it is incorporated.

Coat a 10-12 cup bundt pan with nonstick spray and dust thoroughly with all-purpose flour, dumping any excess out. Make sure you get in all crevices of the pan.
Carefully pour the batter into the pan. Smooth the batter out with an offset spatula.

Bake for 50-55 minutes until a toothpick inserted into the center of the cake comes out clean. Cool for 5 minutes on a cooling rack before gently running a knife along the edges and center of the pan, topping the cake with another cooling rack, and carefully turning the cake out.

Once the cake is cool, whisk together the sugar, cinnamon , and nutmeg in a small bowl. Place the bundt cake on a cookie sheet or on a cooling rack over a cookie sheet. Make sure the cookie sheet has raised edges.

Use a pastry brush to gently brush melted butter all over the cooled cake.
Spoon the cinnamon nutmeg sugar over, using your hand to help it stick to the sides. Wait a few minutes for some of it to settle and then add the rest. Transfer cake to a cake stand or plate. Enjoy!

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