Eggnog Rum Bundt Cake

Recipe by Pumpkie
READY IN: 1hr 40mins




  • Preheat oven to 350 degrees.
  • Grease inside of a 10 inch bundt pan with shortening and dust with flour, or spray lightly with cooking spray.
  • Set aside.
  • To prepare batter: Sift together the flour, baking powder, baking soda, salt and nutmeg onto a sheet of wax paper and set aside.
  • Cream butter in the large bowl of an electric mixer on a moderate speed for 3 to 4 minutes.
  • Add superfine sugar in three additions, beating 1 minute after each portion is added.
  • Add eggs one at a time, beating about 45 seconds after each is added.
  • Blend in vanilla extract.
  • On low speed, alternately add sifted mixture in three additions with the eggnog in two addtions, beginning and ending with sifted mixture.
  • Scrape down the sides of the bowl often.
  • Add rum and beat 30 seconds.
  • (The batter will be medium thick and very creamy.) Spoon into prepared pan and lightly smooth top with a spatula.
  • Bake on center oven rack 55 minutes, or until a wooden pick or cake tester inserted in the center comes out clean.
  • Let cake set in pan on a rack 10 minutes before unmolding onto a rack.
  • To prepare glaze: While cake is cooling in the pan, place butter, granulated sugar and rum in a nonreactive saucepan.
  • Set over low heat and stir until the sugar dissolves.
  • Bring to a boil, reduce heat and simmer 2 minutes.
  • Remove from heat and stir in vanilla.
  • Place rack with warm cake on a sheet of wax paper.
  • Spoon glaze over cake in layers, using all of glaze.
  • Cool completely before wrapping.