Eggnog Bundt Cake with Rum Whipped Cream – Recipe!

Saturday’s are for baking and at holiday time it’s time to bump things up and create a simple seasonal dessert like this Eggnog Bundt Cake with Rum Whipped Cream that will really make people smile.  

This cake recipe has all the flavors of a glass of eggnog, but in cake form with a tender crumb and golden brown crust.  The batter is a mixture of butter, sugar, and eggs with a big splash of eggnog, which boosts flavor and gives it that special cheer.  A bundt cake pan is essential for this cake and offers a swirling pattern that looks like a mountain top covered in snow after baking.

The rum whipped cream is luscious and necessary with each and every slice.  I used rum extract in the cream because it adds a more intense taste than using alcohol and a little nutmeg adds warmth and Christmas-like character.

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Ingredients

Cake

1 cup butter, room temperature

1 1/4 cups granulated sugar

3/4 cup light brown sugar

4 large eggs

1 teaspoon rum extract

1 teaspoon vanilla extract

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon cinnamon

3/4 teaspoon nutmeg (freshly ground recommended)

1/2 teaspoon salt

1 cup eggnog

1/4 cup rum

1/3 cup confectioner’s sugar

Whipped Cream Topping

2 cups heavy cream

1/4 cup confectioner’s sugar

1 tablespoon rum extract

1/8 teaspoon ground nutmeg

(Serves 10)

To Prepare:

1. Preheat oven to 350 degrees.  Spray bundt pan with baking spray or butter and flour, set aside.
2. Sift flour, baking powder, cinnamon, nutmeg and salt together in a separate bowl.
3. In a stand mixer, cream butter and sugars for 4 minutes on high speed.  Scrape down sides of bowl and add eggs one at a time and continue to mix for 3 minutes.
4. Add rum and vanilla extracts and mix for 1 minute.  In a measuring cup add eggnog and rum.
5. On low speed, add dry ingredients to butter mixture, alternating with eggnog mixture.
6. Dollop batter into prepared pan and bake for 55-60 minutes.  Test with toothpick to come mostly clean.
7. Cool for 15 minutes and loosen with knife around edges.  Invert onto cake plate and cool completely.
8. Dust cake with confectioner’s sugar.
9. In a separate bowl whisk heavy cream until frothy and add confectioner’s sugar.  Continue to whisk until soft peaks and add rum extract and nutmeg, stir.
10. Slice cake and dollop with cream.  Enjoy!