Eggnog Bundt Cake

I can’t believe the holidays are almost here! This year, we are heading up to my husband’s brother’s house, and I’m in charge of bringing a dessert. I’ve been testing different recipes for a couple of weeks now, and this Eggnog Bundt Cake is definitely the winner!

Not only will it travel well (hooray!) it’s simple to make and has the flavors of the season.

The richness of the eggnog with a hint of nutmeg is in both the bundt cake and the glaze. (There is no alcohol in this cake though!)

Ingredients:

Bundt Cake:

• 1 cup (2 sticks) butter, at room temperature
• 1 1/2 cups light brown sugar
• 4 large eggs
• 2 tablespoons vanilla extract
• 3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 cup eggnog

Glaze:

• 8 oz (1/2 box) confectioner’s sugar
• 1/2 teaspoon ground nutmeg
• a pinch of salt
• 1/4 to 1/2 cup eggnog
• 1/2 teaspoon vanilla extract

Preheat your oven to 350 degrees F. Spray a 10 cup bundt pan (paid link) with baking spray with flour. Use a brush to evenly brush the bundt pan in all areas.

Add the butter and sugar to a large bowl and beat with an electric mixer until evenly combined.

Add in one egg at a time, incorporating the egg fully before adding in the next. Stir in the vanilla extract.

In a separate bowl, combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Prepare your eggnog by pouring it into a measuring cup.

Add 1/3 of the flour  mixture to your butter mixture, beating to combine. Follow with 1/2 of the eggnog, then 1/3 of the flour mixture, the remaining eggnog, and the remaining flour mixture, combining all the ingredients before adding your next batch.

Pour into your prepared bundt pan and smooth the batter with a spatula. Tap the pan on your counter a few times to remove all air bubbles.

Bake at 350 for 45 to 50 minutes, or until a toothpick comes out clean.

Let cool in the pan on a rack for 15 minutes, then flip onto the rack to cool completely. If your bundt cake domed a bit, you can use a serrated knife to even out the bottom at this stage if you’d prefer.

While your bundt cake cools, stir together the confectioner’s sugar, nutmeg, salt, eggnog, and vanilla extract to make your glaze. Start with 1/4 cup eggnog, and add in by the tablespoon until it reaches your desired consistency. I went just shy of 1/2 cup, but I think it could handle to be a bit thicker, so I might omit another tablespoon the next time I make this.

Place the bundt cake and the rack it is on over a sheet pan with sides. Drizzle the glaze over the top of the cake; some of it will roll off, which is why you have it over a sheet pan.

Let sit for at least five minutes, then slice and serve.

The cake and glaze work perfectly to deliver the flavor of eggnog in cake form! What I like about this recipe is the pan is what makes it pretty… from there, it’s nearly foolproof! You can drizzle/pour the glaze however you see fit, and it will still look presentable.