Holiday Eggnog Bundt Cake

Recipe from the Dan'l Webster Inn in Sandwich.


  • 1/2 cup unsalted butter, softened
  • 1  1/4  cups sugar
  • 3 eggs
  • 2  1/4  cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1  1/4   cups eggnog
  •  1/2 teaspoon vanilla extract
  • 3/4 teaspoon rum extract


  • 2 cups confectioner sugar
  • 3 – 4 tablespoons milk
  •  1/4  teaspoon rum extract


  1. Preheat oven to 350°F.
  2. Sift together flour, baking powder and salt. Set aside
  3. In a large mixing bowl or standing mixer with paddle attachment; cream butter and sugar until light and fluffy.
  4. Add eggs, one at a time, scraping the sides of the bowl after each addition. Add extracts and mix well. Add the sifted dry ingredients to the creamed mixture alternately with the eggnog; beginning and ending with dry ingredients.
  5. Pour into Bundt cake pan sprayed with cooking spray and bake 50–60 minutes until toothpick inserted into thickest part comes out clean.
  6. Allow to cool 15 minutes in pan before turning out and let cool completely before adding glaze.


  1. Combine all ingredients and spoon over cake allowing the glaze to drizzle down the sides.

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