Spiked Eggnog Bundt Cake with Bourbon Glaze – #BundtaMonth

by Kate on December 2, 2012

Post image for Spiked Eggnog Bundt Cake with Bourbon Glaze – #BundtaMonth

Here’s a question for you. Eggnog … “Hooray!!” or “No Way!” Where do you stand? There seems to be a definitely line in the sand when in comes to this beverage. You either love it or you hate it. Unless you’re like me. I’m kind of on the fence. I am firmly stationed in the “No Way!” camp when it comes to drinking eggnog. It’s not that I dislike the taste. For me, it’s a problem with the consistency. It’s just too thick. Blegh!

However, that being said, I have found a way to enjoy eggnog. I love using it in baked goods! Cookies? Oh yeah. French Toast? Yes, please! Even oatmeal. So good! In my experience, eggnog lends a wonderful flavor to a variety of baked goods and does not gross me out the way trying to drink it does. So if you’re on the “No Way!” of the eggnog debate, perhaps if you try it a different way you’ll be a convert too. How about eggnog in a cake? Uh hmmm… it’s amazing. Trust me here.


This month for BundtaMonth the theme is to bake a boozy bundt. Now that’s a theme I can get behind. I thought about my success in using eggnog in other recipes but I’d had yet to try baking a cake. This eggnog bundt cake is beyond moist. It’s lightly spiced with cinnamon and nutmeg then glazed with a bourbon spiked glaze. All the flavor of the holiday season baked into a lovely bundt cake and it’s sure to please even the people who loathe eggnog.

If you’d like to join in, pick your poison and come along for the ride. Bake a boozy bundt! Then just add your link below so we can all see your creation. In the meantime, be sure to check out what all the other hostesses baked up this month!



Araby Spice-Limoncello Bundt Cake with Limoncello Glaze by Lora from Cake Duchess
Bailey’s and Buttershots Bundt Cake by Karen from In The Kitchen With KP
Banana Pineapple Bundt Cake with Coconut Rum Glaze by Carrie from Poet In The Pantry
Chocolate Bourbon Mini Bundt by Holly from A Baker’s House
Chocolate Port Bundt Cake by Paula from Vintage Kitchen
Eggnog Rum Pound Cake by Dorothy from Shockingly Delicious
Madeira Pound Bundt Cake by Renee from Magnolia Days
Mint Chocolate Chip Bundt Cake with Creme de Menthe by Laura from The Spiced Life
Shirley Temple Bundt Cake by Kim Beaulieu from Cravings Of A Lunatic
Spiked Eggnog Bundt Cake with Bourbon Glaze by Kate from Food Babbles
Sweet Potato Bourbon Bundt by Jennie from The Messy Baker Blog
Long Island Iced TeaCake by Deb from Knitstamatic
Rum and Raisin Butter Bundt with Rum Honey Glaze by Stacy from Food Lust People Love
Tiramisu Bundt Cake with KahlΓΊa Mascarpone Glaze by Anuradha from Baker Street
Vanilla and Bourbon Cake by Kate from Diet Hood
Vanilla Mini Bundt Cakes with KahlΓΊa by Alice from Hip Foodie Mom

With a buzzing in the air and in our heads, we’re swaying over to bake boozy bundts this month. Here’s how you can join the party:

– Get inspired by your favorite cocktail, mocktail or just use your favorite liqueur and bake us a Bundt for Boozy December.
– Post it before December 31, 2012.
– Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
– Add your entry to the Linky tool below
– Link back to both Lora and Anuradha’s announcement posts.

One Year Ago: Chocolate Cranberry Brownie Muffins

Two Years Ago: Dutch Apple Pie

Spiked Eggnog Bundt Cake with Bourbon Glaze

1 hour, 20 minutes

Yield: 1 cake

Spiked Eggnog Bundt Cake with Bourbon Glaze

A moist eggnog-infused cake lightly spiced with cinnamon and nutmeg then drizzled with a bourbon glaze


    For The Cake:
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 2 sticks unsalted butter, room temperature
  • 2 cups sugar
  • 1 1/4 cups eggnog
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla
  • 3 eggs, room temperature
  • For The Glaze:
  • 1 cup confectioners' sugar
  • 2 tablespoons eggnog
  • 2 tablespoons bourbon
  • 1/2 teaspoon vanilla


  1. Preheat oven to 350 degrees. Grease and lightly flour a bundt pan. Set aside.
  2. In a medium bowl, sift together flour, baking powder, salt and spices. In a second medium bowl, mix eggnog, bourbon and vanilla.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing just until incorporated.
  4. Beggining and ending with the flour, add 1/3 flour into wet mixture, alternating with milk mixture.
  5. Pour into bundt pan and bake until done a tester inserted in the center comes out clean, about 55-60 minutes.
  6. Cool in the pan for 10 minutes then invert and remove from pan. Cool on a wire rack completely.
  7. In a small bowl, combine the confectioners' sugar, eggnog, bourbon and vanilla. Spoon over the top of the cake, allowing it to drip down the sides.
  8. Enjoy!


Adapted from Chef Pandita


{ 32 comments… read them below or add one }

Renee December 2, 2012 at 9:10 am

I used to drink eggnog a lot during the holiday season. Then it started feeling a little too thick to me too. I do love it in baked goods and your bundt sounds incredible.


Kate December 2, 2012 at 2:13 pm

Thanks Renee! I agree, too thick for my tastes but perfect for baking.


Barbara | Creative Culinary December 2, 2012 at 10:09 am

I’m in the ‘yeah’ camp but I also water mine down a bit with booze…I mean milk. I get mine from a local dairy; it is SO good fut it can almost be eaten with a spoon!

This cake sound fantastic…because all kidding aside I love eggnog with bourbon.


Kate December 2, 2012 at 2:19 pm

See, that whole “it can be almost be eaten with a spoon” thing is what turns me off to eggnog πŸ™‚ too thick! Maybe I’m just not adding enough booze, I mean milk πŸ˜‰ You know what though, despite not liking it in the past I try it again each and every year just to make sure nothing has changed. One of these years, maybe my palette will decide, “Hey, this isn’t so bad after all.” And I’m so glad you liked my cake.


Liz December 2, 2012 at 11:02 am

Wow, this looks amazing. I’ve been looking for some great eggnog recipe for the holidays. I with you on the eggnog. I don’t like to drink it but I like it in baking. IThanks for sharing. πŸ™‚


Kate December 2, 2012 at 2:20 pm

So glad you like it Liz! I found so many good eggnog baking recipes this year. I have been baking with it like crazy!


Ruthy @ omeletta December 2, 2012 at 11:32 am

I’m with you on the eggnog thing- sort of on the fence. I’m not always down with drinking it unless it’s like mostly rum (which, then, it’s not really eggnog but rum with eggnog flavor so doesn’t count) but I love it as a flavoring. And Bundt a Month is such a cute idea!! Especially when it comes to boozy bundts. I love it, can’t wait to check out the others.


Kate December 2, 2012 at 2:21 pm

Thanks so much for your comment Ruthy! I’m so glad you liked my cake. And you should join in on the BundtaMonth fun! We’d love to have you. Headed over to check out your blog now and hopefully I’ll see a boozy bundt on it soon πŸ˜‰


Anna @ Crunchy Creamy Sweet December 2, 2012 at 12:52 pm

I don’t buy eggnog but I love the flavor. Go figure! This bundt cake looks amazing! Love the bourbon glaze!!!


Kate December 2, 2012 at 2:22 pm

I hear ya, Anna πŸ˜‰ I only bought it for this recipe. Thanks and I’m glad you liked my bundt!


Kate@Diethood December 2, 2012 at 9:52 pm

Oh gosh…nom nom nom!! And that glaze…loves it!
I agree, eggnog in baked goods is great!! I don’t like it otherwise, but I’ll take it in a cake!


Kate December 6, 2012 at 8:40 pm

Isn’t that funny how we can loathe a food one way and love it another? πŸ™‚ Thanks Kate!


Baker Street December 3, 2012 at 2:30 am

Love eggnog in baked goods. I try to make my own so that the consistency is just right! Mmmm.. the bourbon glaze sounds amazing! Thanks for baking along, Kate! πŸ™‚


Kate December 6, 2012 at 8:44 pm

That’s a good idea. Perhaps I’d like eggnog better if it were homemade so I could get it “just so” Thanks Anurahdra!


JJ - 84thand3rd December 3, 2012 at 9:37 am

No only do I love eggnog – even the thick stuff – but anything with bourbon gets my vote ;D Perfectly festive for the holidays!


Kate December 6, 2012 at 8:45 pm

Thanks JJ! Glad I got your vote πŸ˜‰ It really was scrumptious!


Tracy December 3, 2012 at 12:39 pm

I like eggnog, but like you, I find it a little too thick to drink (unless it’s cut with some bourbon, ha). However, I love baking with it, and this bundt cake looks like perfection to me! Wonderful for Christmas brunch!


Kate December 6, 2012 at 8:46 pm

Clearly, after hearing everyone’s comments, I just need to up the alcohol content of my eggnog to thin it out and I’m gonna love the stuff πŸ˜‰ but seriously, I think I need to give it another shot. (no pun intended!) Thanks Tracy! Glad you liked my bundt cake.


ChristineM December 3, 2012 at 2:04 pm

Did I hear Bourbon glaze?? πŸ™‚ Looks wonderful, eggnog cake is yummy


Kate December 6, 2012 at 8:47 pm

Oh yes indeed you did!! πŸ˜‰ And I agree, eggnog cake is yummy! Thanks Christine.


Lora @cakeduchess December 3, 2012 at 2:31 pm

I think that using egg not in baking is a fantastic idea. This bundt looks so moist and delicious. The glaze is gorgeous and tempting me so! Thanks for baking with us, Kate:)


Kate December 6, 2012 at 8:48 pm

Thanks for having me, Lora! Loved the boozy theme and I’m glad you liked this cake.


Laura December 4, 2012 at 12:54 am

I’m a fence straddler too, but count me in for this cake!


Kate December 6, 2012 at 8:48 pm

Thanks Laura!


Heather December 5, 2012 at 10:57 am

How much butter? There is no butter in the ingredients list, but the instructions talk about creaming butter.


Kate December 5, 2012 at 7:31 pm

Thanks so much for catching that Heather! You’ll need two sticks of butter at room temperature.


Jennie @themessybakerblog December 6, 2012 at 8:15 pm

Kate, I love eggnog! I go a bit overboard during the holidays. I’m usually left with some eggnog weight to burn off after the holidays.

This cake looks amazing! Pinned.


Kate December 6, 2012 at 8:55 pm

Ha! “eggnog weight” That gave me a chuckle πŸ˜‰ So glad you liked the cake!


Liz December 14, 2012 at 11:34 am

Thanks for sharing – looks yummy. I’m thinking about making this to serve with a killer homemade eggnog for Christmas dessert. It looks like I could make this cake the day before. If I did so, would I glaze it then or bring it to room temp and glaze right before serving? Or, glaze the day prior and make a second quick glaze Christmas night for some fresh glaze on top? That sounds like a nice way to soak the cake and then have some added warm glaze – but is it too much? What do you suggest? Thanks!


Kate December 16, 2012 at 3:33 pm

Thanks for your comment Liz! You can definitely make the cake the day before. I personally, would glaze it the next day. I think if you were to glaze it the day before and then again the next day, it may be just too sweet. It’s all personal preference but that would be my advice. Hope you enjoy it, whichever glaze route you choose to go!


Liz December 24, 2012 at 3:31 pm

I just made the cake. It smells amazing!? I am a little nervous as the instructions say to “pour the batter into bundt pan.” My batter was quite thick – it had to be spooned in and spread (almost like the consistency of a biscuit dough but lighter/more pliable). Is this ok??? Keeping my fingers crossed that it turns out just right. Going to glaze tomorrow as suggested. Thanks again!


Kate December 27, 2012 at 10:07 pm

So sorry I didn’t get to your comment sooner! Yes, this batter is a bit thick. Hope yours turned out well and you enjoyed it!


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