Directions
- 1Set oven to 350°F (175°C).
- 2In a large bowl, combine 3 cups all-purpose flour, 2 tsp baking powder, 1 tsp cinnamon, 1/2 tsp grated nutmeg, and 1/2 tsp salt. Whisk well to distribute the spices.
- 3In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer), cream together 1 cup room temperature unsalted butter, 1 1/4 cups granulated sugar, and 3/4 cup light brown sugar until light and fluffy (about 3-4 minutes).
- 4With the mixer on low, add 4 large room temperature eggs, one at a time, then give a quick tap on high power to get the butter off the beater.
- 5Scrape the bowl and add 1 tsp vanilla.
- 6Add 1 1/4 cup eggnog and 1/4 cup rum (or 1 1/4 cups eggnog if omitting alcohol). Mix on low.
- 7Gradually add 1/3 of the dry ingredients, then half of the wet ingredients. Repeat until all ingredients are combined.
- 8Scrape down the bowl and finish mixing with a spatula to ensure no lumps of butter or flour remain.
- 9Grease and flour a 12-cup bundt pan (or use baking spray). Pour the batter into the pan and tap it to remove air bubbles.
- 10Bake in a preheated oven at 350°F (175°C) for about an hour, or until a skewer inserted into the center comes out clean.
- 11While the cake cools, make the glaze by combining 2 1/4 cups confectioners' sugar, 1/4 cup eggnog, 2 tsp dark rum, and 2 tbsp melted (but cooled) butter. Mix until smooth.
- 12Once the cake is completely cool, drizzle the glaze over the top and garnish with nutmeg.
Ingredients
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp grated nutmeg
- 0.5 tsp salt
- 1 cup room temperature, unsalted butter
- 1.25 cups granulated sugar
- 0.75 cups light brown sugar
- 4 large, room temperature eggs
- 1 tsp vanilla
- 1.25 cups store-bought eggnog
- 0.25 cup dark spiced rum
- 2.25 cups confectioner's sugar
- 2 tbsp melted butter
Equipment
ovenwhiskstand mixerpaddle attachmentspatulagrater12-cup bundt panbaking spraysmall spatula or offset spatulaelectric hand mixer
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