A deliciously moist, and flavorful holiday pound cake that tastes delicious with or without the eggnog glaze. Serve this cake with eggnog, hot coffee, or tea for a delightfully festive holiday cake idea.
If you love eggnog as much as my husband does, you will love this cake! It doesn’t have an overpowering eggnog taste, and is textured like a pound cake. I love it glazed or plain and I am not even a huge eggnog fan!
Bundt cakes are one of my favorite things to bake during the holidays. Bundt cakes are my specialty because they are typically the easiest cakes to bake and are perfect for any occasion. The beautiful designs molded in the pan create gorgeous cakes that really do not even need heavy frostings.
Eggnog Bundt Cake Ingredients
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Nutmeg
- Granulated sugar
- Unsalted butter (softened)
- Eggs (room temperature)
- Vanilla extract
- Golden eggnog
Eggnog Cake Glaze
- Unsalted butter
- Golden eggnog
- Nutmeg
- Powdered sugar
How to Make Eggnog Cake in a Bundt
I love baking in Bundt cake pans because they are available in different cup sizes, and designs. They produce nicely shaped circular cakes that have pretty designs. But, in order to produce the perfect Bundt cake, you must grease/flour the pan correctly and wait until the cake is fully cooled before removing it.
How to Grease a Bundt Cake Pan with shortening
You will need these supplies to start:
- 1/4 cup vegetable shortening
- 2 clean paper towels
- flour
- spoon
Start with a clean, dry Bundt cake pan that is free of any debris. Remove about 1/4 cup of shortening from the can and then use a paper towel to coat it generously inside of the pan. You want to coat the pan so ALL surfaces are coated.
Once the entire inside of the pan is coated, gently sprinkle all-purpose flour inside. You do not want to overdo it and can gently tap the pan over the trash to remove any excess.
Preparing the batter
- Add flour, baking powder, soda, and salt to a medium-sized mixing bowl and whisk until combined.
- Add butter and granulated sugar to your stand mixer over medium speed. With the paddle attachment, cream until butter is fluffy.
- Slowly add in eggs and combine over low speed.
- Add eggnog and extract and combine. Use a rubber spatula to scrape down the sides of the bowl to combine.
- Slowly add in dry ingredients and mix. Batter will be thick, golden yellow in color, and lump-free.
- Carefully add batter to your prepared Bundt cake pan.
- Bake on medium oven rack for 65-75 minutes or until a toothpick inserted into the center of the cake is cleaned when removed.
How to Make Eggnog Cake Glaze
- Add ingredients to a large mixing bowl. Using a whisk or hand mixer; combine until fluffy, and lump-free
- Once cake is fully cooled, pour glaze over the top and allow it to soak into the cake.
Pro Tips
This cake stores nicely in a cake preserver/carrier for up to 3 days at room temperature when glazed. It stores for up to 5 days when not glazed. *If your home is warmer, store cake in the refrigerator tightly covered.
Powdered sugar mixed with a tiny amount of amount makes a nice addition to this cake if you prefer to skip the wet glaze.
To freeze this cake, allow it to completely cool, and remove it from the pan. Wrap it tightly in multiple layers of plastic wrap. This can be frozen for up to 3 months. to enjoy, thaw in the fridge.
More Yummy Bundt Cakes to Try!
Eggnog Bundt Cake Recipe
Equipment
- 10 cup Bundt cake pan
- mixing bowl
- stand mixer
- Whisk
Ingredients
- 3 cups all-purpose flour You will need an additional tablespoon of flour to coat the pan.
- ½ tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- ⅛ tsp. nutmeg
- 2 cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs room temperature
- 1 tbsp. vanilla extract
- 1 1/4 cup golden eggnog original flavor
Eggnog Glaze
- ¼ cup unsalted butter melted
- ¼ cup golden eggnog
- ⅛ tsp. nutmeg
- 2 cups powdered sugar
Instructions
- Preheat oven to 325° Fahrenheit.
- Grease a 10" Bundt cake pan with vegetable-based shortening . Sprinkle pan with flour lightly to coat all surfaces.
- Add flour, baking powder, soda, nutmeg, and salt to a medium-sized mixing bowl. Be sure to whisk until combined.
- Add butter and granulated sugar to your stand mixer over medium speed. With the paddle attachment, cream until butter is fluffy.
- Slowly add in eggs and combine over low speed.
- Add eggnog and extract and combine. Use a rubber spatula to scrape down the sides of the bowl to combine.
- Slowly add in dry ingredients and mix. Batter will be thick, golden yellow in color, and lump-free.
- Carefully add batter to your prepared Bundt cake pan.
- Bake on medium oven rack for 65-75 minutes or until a toothpick inserted into the center of the cake is cleaned when removed.
- Once cake is done, the top should be springy and a deep golden brown color. Allow cake to cool for one hour before gently removing it from the pan.
Eggnog Cake Glaze
- Add ingredients to a large mixing bowl. Using a whisk or hand mixer combine until fluffy, and lump-free
- Once cake is fully cooled, pour glaze over the top and allow it to soak into the cake.
I made this without the glaze. It is absolutely delicious! So much flavor!
Hello, Golden Eggnog is made by Hood Creamery.
Powdered sugar makes a nice addition to this cake if you prefer to skip the wet glaze.
Thank you for stopping by!
I love egg it and would like to try my hand at this delectable dessert. However, I have run Into a couple of problems…
“Powdered sugar mixed with a tiny amount of amount makes a nice addition to this cake if you prefer to skip the wet glaze.” Amount of WHAT?
What is golden eggnog?
Thanks!
Debi