Holiday eggnog bundt from Beautiful Bundts: 100 Recipes for Delicious Cakes and More (page 186) by Julie Hession

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dark rum for rum extract.

  • Jviney on December 28, 2020

    Such a festive cake - I might have over baked mine slightly as it was dry, but there were no complaints and it was eaten up quickly. Great use of eggnog. I also used rum instead of rum extract - worth it!

  • Zosia on December 23, 2019

    As a devotee of Flo Braker's eggnog pound cake with crystal rum glaze, I'm surprised I liked this as much as I did. It's quite different, lighter in flavour but also in texture, with a moist, fluffy crumb. The rum-eggnog flavour is good ( I did use rum rather than rum extract) and the cake, even glazed, is not too sweet. Of course it doesn't have that pretty sparkly finish of Flo's, but that can be rectified.

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