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Lighter Spiced Eggnog Bundt Cake with Easy Rum Glaze

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A lighter version of a classic holiday bundt cake, made with Greek yogurt and warm spices, topped with a simple rum glaze. This cake is moist, tender, and full of nostalgic eggnog flavor without the heavy guilt.

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup (120g) plain Greek yogurt (2% recommended)
  • 1 cup (240ml) full-fat eggnog
  • 1 teaspoon vanilla extract
  • ½ teaspoon rum extract (optional)
  • 1 ½ cups (180g) powdered sugar, sifted
  • 3 tablespoons dark rum (e.g., Gosling’s or Myers’s)
  • 1 tablespoon eggnog
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10-cup bundt pan with butter or non-stick spray, then dust with flour, tapping out excess.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed for 3-4 minutes until light and fluffy. Scrape down sides.
  4. Beat in eggs one at a time, mixing until fully incorporated after each addition. Scrape bowl as needed.
  5. Beat in Greek yogurt, vanilla extract, and rum extract (if using) until just combined.
  6. With mixer on low, add dry ingredients and eggnog alternately: 1/3 dry, 1/2 eggnog, 1/3 dry, remaining eggnog, remaining dry. Mix until just combined after each addition. Scrape bowl once.
  7. Spoon batter into prepared bundt pan and smooth top. Tap pan gently on counter to release air bubbles.
  8. Bake for 45-55 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Start checking at 42 minutes.
  9. Cool cake in pan on a wire rack for exactly 15 minutes.
  10. Invert cake onto wire rack or serving plate. Lift pan off gently. Cool completely before glazing.
  11. For glaze: Whisk together sifted powdered sugar, dark rum, 1 tablespoon eggnog, and pinch of salt until thick but pourable. Adjust consistency with more rum or powdered sugar if needed.
  12. Place cooled cake on serving plate. Pour glaze over top, letting it drip down sides. Let set for at least 15 minutes before slicing.

Notes

Room temperature ingredients are key for best texture. Don’t overmix once flour is added. Let cake cool completely before glazing. For non-alcoholic version, replace rum in glaze with 3 tablespoons milk + 1 teaspoon rum extract. Cake can be frozen unglazed for up to 3 months.

Nutrition

Keywords: eggnog bundt cake, lighter eggnog cake, rum glaze, holiday cake, Christmas cake, spiced cake, Greek yogurt cake

Find it online: https://ovenmila.com/lighter-spiced-eggnog-bundt-cake-with-easy-rum-glaze/