holiday eggnog bundt cake
This bold, flavorful cake is perfect for Christmas celebrations – and it’s easy to make!
‘Tis the season to throw egg nog into everything. I know eggnog is super divisive, but I just love it so I wanted to try it in dessert form. Since I’m slightly obsessed with bundt cakes lately, I thought what the hey – let’s bundt this thing!
I loved the way the flavor came out in this cake with a really strong egg-noggy (hello bourbon + brandy!) flavor and spices that made this cake siiiinnnnnggggggg. Me thinks this would be a hit for Christmas and New Years festivities if you’re looking for a unique dessert to share.
I don’t totally trust my baking skills yet to do a 100% from scratch recipe of my own, so I adapted this recipe from Tutti Dolci’s wonderful spice cake recipe.
Ingredients for Cake
2 1/2 cups flour
3/4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
10 Tbsp unsalted butter, at room temperature
1 cup sugar
1/3 cup dark brown sugar
2 large eggs, at room temperature
1 1/4 cups egg nog
2 tsp vanilla extract
Ingredients for Icing
1 1/2 cups powdered sugar
3 to 4 tablespoons water
First, preheat the oven to 350°F and spray a 10-cup bundt pan with nonstick spray. As a side note, I love the designs that Nordicware has for bundt cake pans.
Next, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.
Add the butter and sugars to a standing mixer or large bowl and beat together on medium speed until creamy.
Reduce the speed to low and add the eggs one at a time. Combine the eggnog and the vanilla in a small bowl and add this to the butter and sugar mixture and mix on low until combined. Then add the flour mixture in slowly, in three batches, and mix until just incorporated.
Pour the batter into the bundt pan and smooth the batter so that it’s even. Also tap pan to reduce any air bubbles.
Bake for 36 minutes, until the cake is golden and a toothpick inserted into the center comes out clean or with a few crumbs attached. I slightly overdid mine, so don’t let it get as dark as my photo shows. Honesty is the best policy. 😀
Remove from the oven and cool in the pan on a wire rack for 15 minutes then carefully flip over and remove from the pan onto the wire rack to continue cooling.
While the cake is cooling, to make the icing all you need to do is mix together the water and powdered sugar and mix until you get a nice glaze.
Drizzle the icing onto the cake right after you make it as it will get less malleable with time. I did this with a spoon and it was very Jackson Pollock. Feel free to make as fancy as you like.
Cheers everyone, and happy holidays!!