Eggnog Bundt Cake

Eggnog Bundt Cake 

Servings: 12 slices

Ultra moist buttery eggnog bundt cake with hints of rum, cinnamon, and nutmeg, then coated with an eggnog glaze. It’s the sweeter way to enjoy eggnog!

Ingredients

3 cup all-purpose flour

2 cups granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1 cup salted butter, softened and cut into cubes

1 cup eggnog

4 large egg

1 tablespoon dark rum, such as Goslings Bermuda Black Rum

1 teaspoon vanilla extract

Eggnog Glaze

2 cup powdered sugar

1/4 cup eggnog

1/4 teaspoon ground cinnamon

1/4 teaspoon vanilla extract

Instructions

For the Eggnog Bundt Cake

Preheat oven to 325°F. Generously butter a 10-inch bundt cake pan and dust with flour. Place the bundt pan on a baking sheet. Set aside.

Using a stand mixer (or a hand mixer + large bowl), whisk together flour, sugar, baking powder, baking soda, nutmeg, and cinnamon.

Add the rest of the ingredients to the bowl: butter, eggnog, eggs, dark rum, and vanilla extract. Beat on low until ingredients begin to mesh, then increase speed to medium. Beat for another 3-4 minutes so that the batter is thick and smooth.

Pour batter into the prepared bundt cake pan and bake for 65-70 minutes or until a toothpick inserted near the center comes out clean (no crumbs).

Transfer the bundt cake (still in the bundt cake pan) to a wire cooling rack to cool. Allow the cake to cool completely before removing from the pan, for about 1 hour.

For the Eggnog Glaze

In a small bowl, whisk together powdered sugar, eggnog, cinnamon, and vanilla extract until smooth.

Check for consistency – if the glaze is too thin, add 1 tablespoon of powdered sugar at a time until the desired thickness is reached. If the glaze is too thick, add 1 teaspoon of eggnog until the glaze is workable.

Using a spoon, drizzle glaze on top of the bundt cake. Allow the glaze to set for 20 minutes before serving.

Elizabeth Kilbride is a writer and editor with forty years of experience, including twelve years in online content. She is the author of five books and holds an Associate of Arts degree in Business Management, a bachelor’s degree in mass communication and cyber Analysis, and a master’s degree in criminology with a focus on cybercrime and identity theft. Currently pursuing a Ph.D. in Criminology, Elizabeth’s portfolio covers politics, current affairs, elections, history, and true crime. She is also a gourmet cook, life coach, and artist skilled in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative, she has been involved in over 300 campaigns and has transformed many life events into books and scripts. Additionally, Elizabeth manages seven blogs on topics ranging from art and life coaching to food, writing, gardening, opinion, and history pieces.

 

Entertaining, Holiday Desserts and Cuisine, Kilbride, Potpourri of Frugality, Homemade, Do it yourself