An Eggnog Bundt Cake is the perfect dessert to share with family and friends during the holidays. This moist cake is made with rich, creamy eggnog and topped with a sweet eggnog flavored glaze.
Can you believe it’s December already? Where did November go?
We had our first major cold spell here in Texas last week and although the temperatures are now back in the 70’s, the cool air has given me holiday baking inspiration. I’ve put away my pumpkin puree and have moved on to more traditional Christmas flavors.
Speaking of holiday flavors, how about eggnog? Are you a fan? Personally, I enjoy my one glass when the season begins and that’s about it. After that initial glass, I only use eggnog for baking.
In the early days of December, I can’t wait to pick up a bottle of eggnog at the store and I enjoy that glass tremendously but then the guilt takes over and I think about those rich calories and have to put the eggnog away. But extra calories are not the case with an Eggnog Bundt Cake…no extra calories here…:)
This moist and delicious Eggnog Bundt Cake is the ideal recipe to infuse the rich, creamy, festive flavor of eggnog in. The cake has got just the perfect amount of eggnog flavor…not too little and not too much, just a sweet subtle touch.
I topped the cake off with a simple glaze made with powdered sugar, vanilla and eggnog and spooned it over the top. This bundt cake tasted so good and looked pretty enough to serve to guests. It would be the perfect dessert to serve at any holiday party.
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Eggnog Bundt Cake
- 16 tablespoons unsalted butter softened plus 1 tablespoon more for greasing pan
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 large eggs
- 1 1/2 teaspoon vanilla extract
- 1 cup eggnog
- 3 cups powdered sugar sifted
- 4 tablespoons eggnog
- 1/2 teaspoon vanilla
- Preheat oven to 350 degrees F.
- Grease a bundt cake pan with 1 tablespoon butter.
- In a small bowl, mix together the flour, baking powder, baking soda and salt. Set aside.
- In an electric mixer, beat the butter and sugars until light and fluffy, about 3 minutes. Add the eggs one at a time beating well after each addition.
- Add the vanilla.
- With the mixer on low, slowly add the flour mixture to the egg mixture beginning with 1/3 cup of the flour and alternating with the eggnog.
- Transfer batter to prepared bundt pan.
- Place in the oven and bake for 50-55 minutes or until toothpick inserted near the center comes out clean.
- Allow to cool 30 minutes before turning bundt pan over onto rack to remove from the pan.
- Let cool completely before transferring to a plate and adding the glaze.
- TO MAKE THE GLAZE
- Place the powdered sugar, eggnog and vanilla in an electric mixer and combine.
- Spoon the glaze onto the top of the cake and let it drip down the sides.(If you find your glaze to be too thin, add more powdered sugar 1/2 at a time. If you glaze is too thick, add a bit more eggnog until you get the right consistency)