Hot Buttered Rum Cake with Eggnog Glaze

Make the Cake

1. Preheat oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan thoroughly, making sure to coat every ridge and corner.

   Note: For best results, use shortening instead of butter, as it’s 100% fat and releases more cleanly without sticking.

1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside.

2. In a stand mixer fitted with a paddle attachment, cream the softened butter, brown sugar, and granulated sugar on medium speed for 2-3 minutes, until light and fluffy.

3. Add room temperature eggs one at a time, mixing just until incorporated. Scrape down the bowl as needed.

4. Add the vanilla extract and rum. Mix briefly to combine.

5. Mixing on low, add the dry ingredients and buttermilk in three alternating additions, beginning and ending with dry (dry → buttermilk → dry → buttermilk → dry).

   Note: Make sure the buttermilk is at room temperature — cold buttermilk can cause the batter to curdle or seize. If that does occur, the batter is still okay to use! The cake will still bake up fine, but the crumb may be slightly denser.

6. Stop mixing when mostly combined and fold in any remaining streaks of flour with a spatula to avoid overmixing.

7. Pour the batter into the prepared Bundt pan and smooth the top. Tap the pan gently on the counter to release air bubbles.

8. Bake for 65–75 minutes, or until deeply golden on top and a skewer inserted into the center comes out with moist crumbs.

   While the cake is baking, make the soak.

9. Let the cake cool in the pan for 10 minutes before adding the soak.

Make the Soak

1. In a small saucepan, melt the butter, brown sugar, water, salt, and spices over low heat. Simmer gently for 2 minutes, stirring until smooth and slightly thickened.

2. Remove from heat and stir in the dark rum and vanilla extract.

3. About 5 minutes before the cake comes out of the oven, rewarm the soak over low heat. You want it hot to help it absorb more easily into the warm cake.

4. Poke the warm cake all over the surface, deeply with a skewer (every ¾–1 inch apart).

5. Slowly pour the hot soak over the cake in 2 passes, letting it absorb between each.

6. Let the cake sit for 5–10 more minutes to fully absorb the soak, then quickly and firmly invert it onto your cake stand or serving tray.

   Note: If you try to slowly and gently invert the cake, it’s more likely to stick and break on you.

Make the Glaze

1. In a medium bowl, whisk together the sifted powdered sugar, eggnog, vanilla, salt, and nutmeg until smooth.

2. Add the melted butter and whisk to combine.

3. Adjust with more eggnog as needed until you reach your desired consistency.

4. Drizzle glaze generously over the cooled cake. Let set for 30–60 minutes before slicing.

Make the Decorations (Optional)

For the Trees:

1. In a stand mixer fitted with a paddle attachment, beat the butter until smooth and creamy.

2. Add the powdered sugar and cornstarch. Beat on medium-high for 5–7 minutes, or until very thick and fluffy.

3. If needed, add more cornstarch ½ tsp at a time to reach a stiff, pipeable consistency.

4. Add green gel food coloring, along with small drops of brown and black, until you reach a dark, forest green tone.

5. Transfer the buttercream to a piping bag fitted with a small star tip.

6. Line a baking sheet with parchment paper. Pipe trees by squeezing out a vertical line, adding short, quick wisps on either side to mimic branches.

7. Optional: Stick half a toothpick into the base of a few trees so they can be anchored on top of the cake later.

8. Freeze the trees on the tray until completely set, about 30 minutes.

9. Arrange the trees around the top and border of the cake, pressing gently into the glaze. Lightly dust with powdered sugar for a snowy effect.

For the Skiers:

1. Melt the black candy melts according to package instructions.

2. Transfer to a piping bag and snip a very small opening from the tip.

3. Line a sheet tray with parchment. Pipe small skier figures freehand, or place a printed template underneath the parchment to trace.

4. While the chocolate is still wet, press rainbow sprinkles into the feet to act as skis.

5. Once firm, gently slide an offset spatula underneath to release them from the parchment.

6. Press the skiers directly into the eggnog glaze across the edges of the cake.