Eggnog Bundt Cake Recipe
A deliciously moist, and flavorful holiday cake that tastes delicious with or without the eggnog glaze. Serve this cake with hot coffee or tea for a delightfully festive holiday cake idea.
Course: Dessert
Cuisine: American
Keyword: Bundt Cake, eggnog, eggnog bundt cake, eggnog cake
Servings: 12 slices
Calories: 546cal
Author: Amy Desrosiers
Cost: $4
10 cup Bundt cake pan
mixing bowl
stand mixer
Whisk
- 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
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.
Nutritional values may vary and are meant to be a guide.
Store any leftovers in an airtight cake container, or cover with plastic wrap. This cake is best enjoyed within 3 days when glazed, and 5 days when unglazed.
A light dusting of powdered sugar can be used in lieu of the glaze.
Serving: 1slice | Calories: 546cal | Carbohydrates: 80g | Protein: 7g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 132mg | Sodium: 261mg | Potassium: 155mg | Fiber: 1g | Sugar: 56g | Vitamin A: 746IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg