Egg Nog Bundt Cake Recipe
Introduction
Egg Nog Bundt Cake is a festive treat that combines the rich flavors of holiday eggnog with a moist, tender crumb. It’s perfect for holiday gatherings or any time you want a cake with a seasonal twist.
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup eggnog
- 1 ½ cups sugar
- 1 cup unsalted butter, softened
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly.
- Step 2: In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Step 3: Gradually add the flour and eggnog alternately, beginning and ending with flour, mixing until just combined.
- Step 4: Pour the batter evenly into the prepared bundt pan and smooth the top.
- Step 5: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6: Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Tips & Variations
- For extra flavor, add 1 teaspoon of ground nutmeg or cinnamon to the batter.
- Substitute the butter with an equal amount of vegetable oil for a lighter texture.
- Drizzle a simple glaze made from powdered sugar and eggnog over the cooled cake for added sweetness.
Storage
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. Reheat slices gently in the microwave for 10-15 seconds to enjoy a warm bite.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought eggnog for this recipe?
Yes, store-bought eggnog works perfectly and adds the traditional flavor this cake is known for.
What can I do if I don’t have a bundt pan?
You can bake this cake in a greased loaf pan or round cake pan; just adjust the baking time accordingly and check for doneness with a toothpick.
PrintEgg Nog Bundt Cake Recipe
This Egg Nog Bundt Cake is a festive and moist dessert perfect for holiday celebrations. Infused with rich eggnog, it offers a delightful blend of creamy spices and buttery sweetness, baked to golden perfection in a classic bundt pan.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup eggnog
- 4 large eggs
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for even baking.
- Prepare Bundt Pan: Grease and flour a 10-inch bundt pan thoroughly to prevent sticking and ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon until well combined.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar with an electric mixer until the mixture is light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Add eggs one at a time, beating after each addition, then stir in vanilla extract to enhance flavor.
- Combine Wet and Dry: Alternately add the dry ingredients and eggnog to the butter mixture in three additions, beginning and ending with the dry ingredients. Mix gently after each addition until just combined to avoid overmixing.
- Pour Batter: Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Serve: Slice and serve plain or dusted with powdered sugar, optionally with a drizzle of glaze or whipped cream.
Notes
- Make sure the butter is softened at room temperature for easier creaming.
- Using fresh eggnog greatly enhances flavor; store-bought eggnog works well, too.
- Check cake doneness early at 50 minutes to prevent overbaking.
- Optional glaze: mix powdered sugar with a little milk and nutmeg for a festive topping.
- Store cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: egg nog cake, bundt cake, holiday dessert, Christmas cake, festive cake, spiced cake
