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Eggnog Swirl Bundt Cake

bakedbree
5 from 2 votes
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Ingredients
  

  • 1 cup butter room temperature
  • 3 cups sugar
  • 6 eggs
  • 3 cups cake flour sifted
  • 2 Tablespoons cake enhancer optional
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla
  • 2 Tablespoons rum
  • 1 cup eggnog
  • 1 teaspoon cinnamon
  • 3/4 teaspoon freshly ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves

Eggnog Glaze

  • 1 1/2 cups powdered sugar sifted
  • 1/4 cup eggnog
  • 1 Tablespoon rum
  • 1/2 teaspoon vanilla
  • freshly grated nutmeg

Instructions
 

  • Preheat oven to 350 degrees. Liberally spray a 12-cup bundt pan with baking spray with flour. (Make sure to liberally spray, mine stuck a little.) Cream together butter and sugar for 5 minutes, until very light and fluffy.
  • Add eggs, one at a time until incorporated. Add vanilla and rum.
  • Add 1/3 of the flour mixture.
  • Add half of the eggnog. Mix on low until incorporated, then add the next addition. Repeat until everything is added.
  • Add half of the batter to the prepared pan. With the remaining batter add the cinnamon, nutmeg, allspice, and cloves. Mix by hand until combined.
  • Spoon the spiced batter over the plain batter and use a knife to swirl together. Bake for 50 to 55 minutes, or until a toothpick comes out clean.
  • Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • To make the glaze, whisk together powdered sugar, eggnog, rum, and vanilla.
  • Drizzle over cooled cake. Top with fresh nutmeg.
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