Eggnog Bundt Cake
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.
Servings: 1 cake
Ingredients
- 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
GLAZE
- 3 cups powdered sugar sifted
- 4 tablespoons eggnog
- 1/2 teaspoon vanilla
Instructions
- 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)