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A buttered rum eggnog cake on a plate garnished with cranberries and rosemary.
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4.65 from 42 votes

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.
Prep Time30 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 485kcal
Author: Jocelyn Delk Adams

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
  • Powdered Sugar for garnish
US Customary - Metric

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.
  • Cool cake for 10 minutes then invert cake onto cooling rack.

For the Butter Rum Sauce:

  • Add butter, water, sugar and rum into a pot and bring to a boil and allow to combine. Poke cake all over its surface then pour 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 then sprinkle with powdered sugar and serve.

Notes

      • Before storing the rum cake, make sure it has cooled completely after baking.
      • Wrap the cake tightly in plastic wrap or aluminum foil. If your rum cake has a glaze or frosting, chill it in the fridge first to set the topping before wrapping to prevent sticking.
      • For added protection, place the wrapped cake inside an airtight container.
      • If you plan to eat the cake within a couple of days, you can store it at room temperature. This is often preferable as the flavors of the rum continue to develop.
      • If you need to store the rum cake for longer than a few days, place the airtight container in the fridge. It will stay good for up to a week.
      • This cake freezes exceptionally well due to the moisture content from the rum. To freeze, wrap the cake in multiple layers of protection (plastic wrap then foil) before placing in a heavy-duty freezer bag or airtight container. It can be frozen for up to 3 months. Thaw the cake in the refrigerator overnight before serving.
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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