Boozy Eggnog Bundt Cake

5 from 6 votes

A moist and tender eggnog bundt cake with a bourbon or rum glaze and eggnog buttercream!

Prep Time25

Cook Time50

Cool Time2

Total Time3 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 751kcal

Preheat oven to 350 degrees. Heavily spray bundt pan with cooking oil or butter then sprinkle with flour.
Set aside.
In a medium bowl, mix eggnog, bourbon and vanilla.
In a large bowl with electric mixer, cream together the butter and sugar until light and fluffy, about 2 minutes.
Add the eggs one at a time, mixing each time just until incorporated.
Add the baking powder, salt, cinnamon, and nutmeg to the butter mixture and beat until combined.
Starting and ending with the flour, add ⅓ flour into wet mixture, alternating with eggnog mixture.
Pour into prepared bundt pan and bake until done a tester inserted in the center comes out clean, about 50-55 minutes.
Cool in the pan for 10 minutes then invert and remove from pan.

In a small bowl, combine the confectioners' sugar, eggnog, bourbon and vanilla. Spoon over the top of the warm cake, allowing it to drip down the sides. Let cool completely.

Don't overmix. Only mix until you see that all of the flour has been mixed in. Avoid overmixing, as it will affect the overall result of the cake.

Spread batter evenly in pan. To ensure even baking, be sure to spread the batter out so it is level in the bundt pan.

Pour the glaze over the cake while it is warm. This will encourage the glaze to soak into the cake.
Storage. Store leftovers at room temperature for up to 2 days.