These Mini Eggnog Bundt Cakes are flavored with prepared eggnog and brushed with golden rum syrup. Gingerbread cookie antlers add a touch of seasonal fun.
‘Tis the season to enjoy alll of the eggnog! I’ll take mine in the form of these mini eggnog bundt cakes. The eggnog flavor really carries through, and it’s enhanced by a golden rum syrup that soaks into the sponge. Gingerbread antler cookies are too cute and so tasty. Place a cookie atop each bundt cake to create a really sweet table display.
Start with the fluffy cake batter portioned into four (or more) mini bundt pans. This recipe will make about 8 minis, or you can bake the batter into one large 12 cup bundt pan.
Bake the bundts for 28-30 minutes. Mine cooked perfectly in 30 minutes. Next, bubble up some butter-rum soaking syrup on the stovetop. Poke holes in the cakes, then spoon or brush on the syrup.
Nothing beats a classic!
For the antlers, whip up a batch of my gingerbread house dough. It’s quite good and easy to work with. The antler cutter I used can be found here. Cutting the shapes is easy when the dough is chilled, but it’s a little fiddly getting the cookie dough out of the cutter. Even with a floured cutter I had to coax the dough out with a pinky finger inserted into each antler-end.
You’ll need 8 cookies for toppers, or if you’re baking the batter in one large bundt pan you could serve them on the side. Either way, you’ll have lots of gingerbread cookie dough left over if you make the entire recipe. But since this is cookie season, I’m sure you won’t mind stamping out some extra gingerbread folk!
Stand an antler cookie upright on top of each bundt cake and insert a toothpick behind a tall end of the antler. The toothpick keeps the cookie propped upright.
These mini eggnog bundt cakes are so tender and lovely. The eggnog is truly present in flavor with the rum sauce carrying a light boozy note. These would make wonderful gifts, or arranged together for a fun centerpiece.
The cookies will soften over time if left on the moist cake. Serve these soon after you assemble them.
Mini Eggnog Bundt Cakes with Gingerbread Cookie Antlers
Equipment
- 4 1/2 x 2 inch mini bundt pans (4)
- 3 1/2 inch deer antler cookie cutter
- Pastry brush
Ingredients
Bundt cakes
- 1 cup unsalted butter at room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 4 large eggs at room temperature
- 3 tablespoons golden rum or 2 teaspoons rum extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine grain sea salt
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 cup eggnog commercially prepared, room temp.
Rum syrup
- 1/2 cup unsalted butter
- 1/4 cup water
- 1 cup sugar
- 1/4 teaspoon salt
- 1/2 cup golden rum or 1 teaspoon rum extract dissolved in 1/2 cup apple juice
- 1/2 teaspoon vanilla extract
Assembly
- Gingerbread dough linked
Instructions
Mini bundt cakes
- Preheat the oven to 350F. Coat four 4 1/2 x 2 inch mini bunt pans with flour-based baking spray and set the pans on a large baking sheet.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until light and fluffy, about 3 minutes on medium-high. Add eggs one at a time, mixing well to incorporate before adding the next egg. Mix in the golden rum and vanilla extract.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Add 1/3 of the flour mixture to the creamed mixture. Mix until just combined. Add half of the eggnog; mix until just combined. Alternate the remaining flour and eggnog additions, ending with the flour mixture. Mix each addition until just combined and do not overmix. Scrape down the bowl and fold together any pockets of butter of flour by hand.
- Divide the batter evenly between the four mini bundt pans, filling them about 3/4 full. Cover the remaining batter in the bowl with a tea towel.
- Bake for 25-30 minutes. A toothpick tester inserted into the cake should come out clean when it’s done. Let cool in the pans 5 minutes, then gently turn out onto wire racks to cool completely.
- Wash and dry pans; re-coat with flour-based baking spray. Bake the remaining batter in the four mini bundt pans as before. Gently turn out onto wire racks to cool completely.
Rum syrup
- In a medium saucepan combine the syrup ingredients except the vanilla. Bring the mixture to a boil over high heat then reduce to a simmer. Cook 5-8 minutes, or until the syrup thicken slightly. Remove from the heat and add the vanilla extract.
- Crumple a large piece of aluminum foil and place on a baking pan large enough to hold all 8 cakes. Place mini bundt cakes upside down on the foil. Position the cakes so the foil cushions the tops of the cakes. Use a toothpick to poke holes all over the bottoms of the cakes. Spoon some of the syrup over the bottoms of the cakes. Allow the syrup to soak in, about 10 minutes. Gently turn cakes over and lightly brush on more of the syrup using a soft pastry brush. You may not have to use all of the syrup.
Assembly
- Follow instructions for preparing and rolling the gingerbread dough in the linked post. Cut the dough using the deer antler cutter. Cut at least 8 antlers for toppers, and cut more to serve on the side of the cakes. Place the cut-outs on parchment-lined baking sheets. Bake for 7-10 minutes, or until the gingerbread antlers are puffed and fragrant. Cool completely before using as cake toppers.
- Just before serving, place an antler upright on each cake. Use a toothpick inserted just behind one side of an antler to prop it up.
