Revamped, revised, updated, perfected!
This holiday season, take your edible gift giving to the next level with this slightly spicy, slightly boozy, Eggnog Amish Friendship Bread Cake. Special thanks to Kitchen Friend Rebecca Givens Bickerstaff who introduced an early variation to our Recipe Box!
This is a great way to use up leftover eggnog, or to add something special to the holiday buffet. I was testing out a new fluted cake pan (filled to two-thirds), and had batter left over for two stand-alone cupcakes.
If you prefer to use real rum, use 1 teaspoon instead to 2 teaspoons rum extract. Want to make it kid friendly? Swap the rum extract for vanilla extract.
You’ll have to watch your oven for over-browning — I tented foil for the last 5 minutes but probably should have done it earlier at 10 or even 15.
Once cool, drizzle with our Eggnog Rum Glaze. Slice and serve!
Eggnog Amish Friendship Bread Cake
- 1 cup Amish Friendship Bread Starter
- 8 tablespoons unsalted butter room temperature
- ½ cup sugar
- ½ cup light brown sugar
- 3 eggs
- ½ cup eggnog room temperature
- 2 teaspoons rum extract
- 2 cups flour
- 1 small box vanilla instant pudding
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon nutmeg ground
- ¼ teaspoon cinnamon ground
- ½ teaspoon salt
- Preheat oven to 350° F (177° C).
- Throroughly grease one large Bundt cake pan.
- In a stand mixer or large mixing bowl, beat softened butter until smooth. Add sugars and beat on medium-high until fluffy. Add starter, eggs, eggnog, and rum extract. Set aside.
- In a medium bowl, whisk together flour, pudding mix, baking powder, baking soda, nutmeg, cinnamon, and salt.
- Add flour mixture to wet mixture, stirring until fully incorporated (be careful not to overmix). Batter will be thick.
- Pour batter into Bundt pan until ⅔ full, making sure batter touches the sides. Smooth the top with a spatula.
- Bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean. If the top of your cake begins to brown too quickly, tent foil on top for the last 10-15 minutes.
- Let cake rest in pan for 5-10 minutes, then turn upside down onto a cooling rack. After 10 minutes, remove the pan from the cake, and allow it to cool completely.
- Want a richer flavor? Substitute vanilla instant pudding with cheesecake instant pudding.
- Make this eggnog cake kid-friendly by replacing rum extract with vanilla extract.
- Since Bundt pans vary in shape, use any leftover batter for single cupcakes (I got two from mine). I dropped the heat to 325° F (165° C) and baked for 25 minutes.
- Top with our Eggnog Rum Glaze.
The winner of the 10-cup Nordic Ware Fleur De Lis Bundt pan is Brenda Higgins. Congratulations, Brenda!
>> Have you tried this? Share your best pic with us or leave a comment below and let us know how it worked for you!
Hi there, just saw this recipe and it sounds wonderful as I love egg nog…. so I WILL be making it, but I had to correct you on one point you keep making. You say to change this into a kid friendly cake, replace the rum extract with vanilla extract. I assume you are talking about the alcohol content… just so you know, all extracts have about the same alcohol content… around the same as any hard liquor…40% or so…
Therefore, using rum extract or vanilla extract would not change the alcohol content of the finished cake. If one were to use real rum, one would have to use more, since the extracts are more concentrated, so would leave more alcohol behind, but if you feel your child may have cake with vanilla extract, it doesn’t matter if you use a different flavour, any flavour, as they are all about the same.
Hope that helps? Ad thanks again for the recipe!!
Roberta Giordano says
Hi just wondering did you stop giving recipe in grams. I use to be able to print out in grams or just regular recipe but I don’t see button for it now
Hi Roberta! Unfortunately, the recipes don’t have print in grams option available. However, our Conversion Table page should help with any conversions you may want to make to the recipes: https://www.friendshipbreadkitchen.com/conversion-tables/
Brenda Higgins says
We love eggnog, I will be making this for my family.
Darylynn M Sward says
I love eggnog, as does my husband, so will be trying this one.
We love eggnog. This was perfect! Thanks for the tenting tip!
Love to substitute egg nog in pancake batter and crepes. So this will be a recipe to look forward to later this month. In WI/IL. Thank you
Julie Peterson says
Not a huge eggnog fan but this might just change my mind. ROBERTS WI is in the throes of winter and this will warm us all.
Looks great. I love eggnog recipes. I’m from Pahrump NV
Anna Marie says
I forgot to say where I was from in my post. I’m from Parma, Ohio.
Darien — The peanut butter cookies on the video look delicious! How can I get the recipe? Is there a link somewhere that I am missing? I am with Tiffany on the eggnog. LOVE it!!
Thanks for these recipes, Darien.
Anna Marie says
I bought eggnog just to make this recipe. It is so delicious. I’m adding to my list of favorites!
Corry Oosterhouse says
This is the perfect recipe to make for my friends at Bethany’s Thrift Store where I volunteer on Mondays!! They already love the other Friendship starter breads, etc, that I bring every week!!
Am I entered in the give a way now??
Vicki Gensini says
This looks amazing. I would try it just as the recipe is printed. I am from Illinois. Thanks!
Charlotte Moore says
I just saw were you ask us to say where we were from. I didn’t see that before. We live in North Georgia.
We definitely love eggnog around my house. My son will love this one. Cant wait to try it. Thanks for what sounds like another amazing recipe!
Charlotte Moore says
Not much going on in my kitchen right now. I want to start me a starter and make some breads for gifts. I used to make it and sell it but got tired of doing it. That was many years ago. Your site has lots of recipes. Thanks!
MiChele Mills says
I would like to make this. I made a cranberry walnut cake last week and had soaked dried cranberries in a little rum. My family loved it!
I made this on Saturday and it was delicious! I love Eggnog anything. I made one loaf and 4 mini loaves for a holiday bake sale. I made the recipe to the T but the batter was super thick so I added a couple tablespoons of eggnog at the end. Also be aware that the batter rose quite a bit. I was thinking that the were going to be short loaves but was surprised that they easily doubled in size. I also had to add quite a bit more eggnog than one T to the glaze (maybe an additional 2-3 T) so it would drizzle but that may have been because I didn’t sift my powdered sugar prior. I usually just do a quick whisk when making such a small amount, rather than pull out the sifter. I highly recommend this recipe! I am going to make again this season!
Maria Goodwin says
I’ve never tried a rum cake before but this looks so amazing I want to make this!
I didn’t made it yet but I want to try. I wanna try a chiffon cake version of it. I don’t know if it’s good.
Waiting for the new book that I know will go out next year. Love from Italy
Holly Hill says
I will most likely make this for Christmas and maybe add some maraschino cherries in the mix. It would be nice to make several to carry to local nursing home.
Peggy Miller-Stephens says
Thos looks really yummy.
Brenda Higgins says
This eggnog bundt was so good, my family loved it.
This sounds delicious, I am from NJ and I will definitley make it. I will follow the recipe notes and add cheesecake pudding. I will make it for my friends Mom, she’s been getting a lot of help from her friends and can give them as thank you’s.
I will definitely put this recipe in my “To try” recipe box!
I like to make my own eggnog and I might love rum cake a little too much, lol, so this recipe sounds like a winner to me!
Greetings from Savannah, GA!
Karen K. says
Delicious baking scents wafting toward you from NJ! My husband and daughter love eggnog so I can’t wait to make this for them.
I will have to give this a try I have never baked with eggnog. But the reviews are good so here goes nothing!!! ??
Kelly Showalter says
Hello from the Shenandoah Valley in Virginia – this looks wonderful. Yes, I will give it a try and don’t think any change i needed. I’m NOT sharing with anyone (other than my family!) LOL
Michaela in Austin, Tx says
Eggnog and rum? My work buddies bddies will love this!!
Looks like a very interesting recipe! Cheesecake pudding is a little hard to come by in my area, is there any possible substitutions that can be made? Thanks!
Darien Gee says
Hi Megan! You can use vanilla pudding instead of cheesecake pudding. 🙂
I just made this and I think it’s very good, I had some eggnog to use up so why not, right?? It has a different taste but does it require both boxes of pudding, I normally add just one box so wanted to know the outcome if only one is used. It is very moist and goes well with coffee
Phyllis Koepsell says
I tried this as a bundt! I gave several of my neighbors mini bundts this year for Christmas and eggnog was just right.
I don’t use jello brand, I use store brand… its only about 50 cents a box at walmart and even cheaper at a bulk store or a disount grocery (we have sav-a-lot) here.
Debbi Kapp says
Yay! The Eggnog recipe is available now–it wasn’t showing for a couple of days. Thanks!
Just made this! Came out perfect and yummy! Thanks for the recipe!