Why You’ll Love This
This cake will be your new favorite holiday dessert. It is a must this holiday season! It’s basically an eggnog pound cake drizzled with an eggnog glaze. The eggnog butter glaze is poured over the bottom of the cake which has holes poked in it. Allowing the glaze to seep through the cake. This gives it such a pretty presentation too. Celebrate the holiday with this phenomenal dessert! Let me just tell you it’s a struggle to keep my face out of this cake. Seriously. More Christmas desserts we love making are Italian Rainbow Cookies, eggnog cut-out cookies, eggnog cheesecake with gingersnap crust, and Gramercy Tavern Gingerbread.
How to Make Eggnog Bundt Cake
Grease and flour or spray with baking spray a 10″ bundt pan. Whisk the flour, baking powder, baking soda, and salt in a medium bowl, and set aside. Using a stand mixer, cream the butter and granulated sugar at medium speed until light and fluffy, about 3-5 minutes. Add the room-temperature eggs one at a time, combining them in between. Add the vanilla extract and eggnog, and mix until combined. Add the dry ingredients (flour mixture) and mix until combined. Pour the cake batter into the prepared bundt pan and bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean. Next time I’m going to add a little rum extract. Yum! While the cake is cooling slightly, prepare the glaze. Combine the butter, eggnog, extra-fine sugar, and freshly grated nutmeg in a saucepan over medium-low heat. Whisk continuously until the sugar is dissolved. Do not allow it to boil. Leaving the warm cake in the pan and using a wooden skewer, poke holes all over the cake and pour the glaze evenly over it. Transfer to a wire rack to cool completely in the pan. Once cooled, invert the cake onto a serving plate. This eggnog butter cake is sure to wow your holiday guests! It’s so easy you will want to make it over and over again. It’s perfect for holiday parties! The glaze adds just a touch of eggnog sweetness. It’s sure to receive rave reviews. Dust with powdered sugar, and enjoy!
Tips
Purchase your favorite good-quality eggnog, or you can make your own.Use room-temperature butter, eggs, and eggnog.Measure the flour properly. Aerate, spoon, and swoop level.I use a baking spray that uses oil and flour. I spray the pan well and never have a problem with the cake sticking to the pan.Know your oven! Start watching the cake at about 1 hour. Bake until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan (about 2 hours), and then invert the cake onto a serving plate.
Variations
You can add bourbon, rum, or brandy to this cake if you desire. Add a couple of tablespoons to the wet ingredients.Add some rum extract to keep it alcohol-free. I would suggest 1 to 2 teaspoons.
More Bundt Cake Recipes
Recipe slightly adapted from ImperialSugar
