Eggnog Bundt Cake
A moist, flavorful eggnog-infused Bundt cake topped with nuts and cherries, perfect for festive occasions or cozy gatherings, offering rich spice and creamy notes.
Ingredients
Instructions
- Preheat oven to 350°F. Generously grease a Bundt pan and press chopped walnuts and candied cherries on the bottom and sides of the pan.
- In a mixing bowl, combine the cake mix, melted butter, nutmeg, eggs, eggnog, and rum or rum flavoring.
- Beat until smooth, about 4 to 5 minutes.
- Pour the batter into the prepared pan.
- Bake for 45 to 50 minutes until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes, then invert the cake onto a serving plate.
- Dust with confectioners' sugar if desired.
Tips & Substitutions
For a richer flavor, consider using homemade eggnog instead of store-bought. You can also swap out the walnuts or almonds for pecans or hazelnuts based on your preference. If you don't have rum, vanilla extract can be a great alternative. To enhance the nutmeg flavor, freshly grated nutmeg works best for this Eggnog Bundt Cake.
Serving Suggestions
This Eggnog Bundt Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a warm beverage like spiced cider or coffee for a cozy dessert experience. For a festive touch, add a sprinkle of cinnamon or nutmeg on top. Consider serving with a side of Ship Ashore Cheese Fondue for a delightful holiday gathering.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds, or enjoy it cold. This cake also freezes well; wrap slices tightly in plastic wrap and store in the freezer for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Eggnog Bundt Cake contains roughly 270 calories, with 5g protein, 13g carbohydrates, and 21g fat. It is a good source of protein (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this Eggnog Bundt Cake in advance?
Yes, this cake can be made a day in advance and stored covered at room temperature. It actually tastes even better after sitting for a day, as the flavors meld together. Just be sure to dust with confectioners' sugar right before serving for the best presentation.
What can I substitute for eggnog if I don't have any?
If you don’t have eggnog, you can make a simple substitute by mixing 1 cup of milk with 1 tablespoon of sugar and a pinch of nutmeg or cinnamon. Alternatively, a combination of buttermilk and cream can also mimic the creaminess and spice of eggnog.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. Make sure to check around the 45-minute mark, as oven temperatures can vary. If the cake is browning too quickly, cover it loosely with aluminum foil.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).