Eggnog Bundt Cake
Although tasters preferred brandy in our Eggnog Bundt Cake recipe, we found dark rum (not light) worked equally well as long as we steered clear of spiced or otherwise flavored rums. Adding the spices to only half of the cake batter created an attractive swirl in the top layer.
- 1 1 1 recipe yellow Bundt cake batter (see related recipe)
- 1 1 1 teaspoon ground nutmeg
- 1/4 1/4 1/4 teaspoon ground cinnamon
- 1/4 1/4 1/4 cup dark rum or brandy
- 1 1/2 1 1/2 1/2 cups confectioners' sugar
- Bundt Cake
- 3 3 3 cups (15 ounces) all-purpose flour
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon baking powder
- 1/2 1/2 1/2 teaspoon baking soda
- 3/4 3/4 3/4 cup buttermilk, room temperature
- 1 1 1 tablespoon vanilla extract
- 1 1 1 tablespoon lemon juice
- 18 18 1/4 18 (2 1/4 sticks) unsalted butter, cut into 18 pieces and softened
- 2 2 2 cups (14 ounces) sugar
- 3 3 1 large eggs, plus 1 large yolk, room temperature
FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees.
Grease and flour 12-cup nonstick Bundt pan. Combine flour, salt, baking powder, and baking soda in medium bowl. In small bowl, whisk buttermilk, vanilla, and lemon juice together.
2. Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs and egg yolk, one at a time, and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, scraping down bowl as needed.
3. Scrape batter into prepared pan and gently tap pan on counter to release air bubbles. Bake until toothpick inserted in center comes out clean, 50 to 60 minutes, rotating pan halfway through baking. Cool cake in pan on wire rack for 10 minutes. Remove cake from pan and cool completely, about 2 hours. (Cooled cake can be wrapped with plastic wrap and stored at room temperature for up to 2 days.)
Grease and flour 12-cup nonstick Bundt pan. Combine 1 cup cake batter, nutmeg, cinnamon, and 1 tablespoon rum or brandy in large bowl and stir until just combined. Spread remaining batter in even layer in prepared pan. Spoon spiced batter over top and spread gently in thin, even layer. Bake until toothpick inserted into center comes out with few crumbs attached, 50 to 60 minutes. Cool cake in pan 25 minutes, then turn out onto wire rack set inside rimmed baking sheet. Let cool completely, about 3 hours.
FOR THE GLAZE: Whisk confectioners' sugar and remaining rum or brandy in bowl until smooth. Pour over cooled cake and let dry, about 30 minutes. Serve.