Buttered Rum Eggnog Cake Recipe
This moist and perfectly spiced Eggnog Cake Recipe gets jazzed up with a sensational buttered rum sauce that soaks into every bite! It's the perfect holiday cake for dinner and parties.
Servings: 16 servings
Calories: 485kcal
Equipment
Ingredients
For the Cake:
- 1 ½ cups unsalted butter room temperature
- 2 ½ cups granulated sugar
- 1 teaspoon salt
- 5 large eggs room temperature
- 3 cups sifted cake flour
- ½ cup eggnog
- 2 teaspoons pure vanilla extract
- ½ teaspoon ground nutmeg
For the Butter Rum Sauce:
- ½ cup unsalted butter
- ¼ cup water
- ¾ cup granulated sugar
- ¼ cup rum like spiced dark rum
- Powdered Sugar for garnish
Instructions
For the Cake:
- Preheat your oven to 315 degrees and prepare your 12 cup bundt pan with shortening and flour or non-stick baking spray.
- In your mixer bowl, cream together butter, granulated sugar and salt on high speed until light and fluffy for 5 minutes.
- Next add in eggs, one at a time, and mix until well incorporated.
- Slow mixer to lowest speed and carefully add in flour then eggnog, vanilla extract and nutmeg and mix until just combined.
- Pour cake batter into bundt pan and bake for 65-75 minutes or until a toothpick inserted into the center comes out moist but mostly clean. Towards the end of baking, begin the butter rum sauce below.
For the Butter Rum Sauce:
- Add butter, water, sugar and rum into a pot and bring to a boil. You are looking for the sauce to be the consistency of a light syrup that’s not too thick. Once everything is combined, turn off the heat.
- Remove cake from the oven and poke holes into the cake while still in the pan. Pour 3/4s of the sauce over the cake allowing it to seep into the cake. Take your time doing this and do it in intervals allowing the liquid to soak in before adding more.
- Once completely soaked in, flip the cake out of the pan and brush the remaining sauce over the top of it then sprinkle with powdered sugar.
Notes
How to Store
- Room Temp: Keep the fully cooled cake wrapped in plastic, then foil, or tucked in an airtight container for up to 3 days.
- Fridge: You can store it in the fridge for up to a week. Just make sure it's wrapped tight so it doesn't dry out.
- Freezer: Freeze the whole cake or slices by wrapping them in plastic wrap, then foil. It will keep for up to a month. Thaw on the counter overnight, then brush on the butter rum sauce if you haven't added it yet.
Nutrition
Calories: 485kcal | Carbohydrates: 58g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 123mg | Sodium: 176mg | Potassium: 63mg | Sugar: 41g | Vitamin A: 810IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 0.5mg