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Eggnog Bundt Cake
Simple Eggnog Bundt Cake
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
This cake uses oil rather than butter which helps the flavor of the eggnog shine through.
Servings: 16 servings
Author: Mary Gillespie
  • 1/2 cup extra virgin olive oil or substitute a lighter olive oil
  • 1/4 cup vegetable oil
  • 2 cups granulated sugar
  • 1/4 cup dark rum
  • 4 large eggs
  • 1 cup eggnog
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • GLAZE:
  • 1 cup icing sugar
  • 2 tablespoons eggnog
  • 1/2 tablespoon dark rum optional
  • 1/4 teaspoon ground nutmeg
  1. Preheat oven to 350 degrees F.
  2. Grease 9 or 10 inch bundt pan.
  3. Beat olive and vegetable oil with sugar until the mixture is thoroughly blended.
  4. Add the rum and mix.
  5. Add the eggs one at a time, beating thoroughly after each addition.
  6. Beat the mixture for 3-5 minutes until it looks light and a has a few large bubbles appearing on the surface.
  7. Add the eggnog and mix until completely blended in.
  8. Stir together the flour, baking powder, salt and nutmeg and stir or fold gently into oil mixture until all flour is blended in.
  9. Fill pan with batter and bake for 35 - 40 minutes or until a toothpick inserted in the centre of the cake comes out clean.
  10. Remove cake from oven and let cool for 5-10 minutes before removing from pan.
  11. Let cool completely.
  12. While cake is cooling, stir together the icing sugar, eggnog and rum until completely blended. Spoon glaze over cooled cake. Sprinkle with nutmeg.