Eggnog Bundt Cake is rich and moist and full of the scrumptious flavor of eggnog. It’s a fun, festive dessert for the holiday season!
Course Dessert Recipes
Cuisine American
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Additional Time 30 minutesminutes
Total Time 1 hourhour15 minutesminutes
Calories 487kcal
Author Robin Donovan
Equipment
Bundt pan
Ingredients
For the cake
½cupunsalted butterat room temperature
1cupsugar
2large eggs
1teaspoonvanilla extract
2cupsall-purpose flour
2teaspoonsbaking powder
1teaspooncinnamon
1teaspoonnut nutmeg
1cupeggnogdivided
For the glaze
2cupspowdered sugar
½cupeggnog
½teaspooncinnamon
1teaspoonvanilla extract
Instructions
Preheat the oven to 350°F and spray the bundt pan well with baking spray or grease it well with butter and dust it with flour.
In a large bowl, cream together the butter and sugar.
Add the eggs and vanilla and beat to incorporate.
In a separate bowl, whisk together the flour, baking powder, cinnamon, and nutmeg.
Add the dry ingredients to the wet ingredients and beat to combine well.
Add ½ cup of the eggnog and beat to incorporate it, then add the remaining ½ cup of eggnog and beat to incorporate it.
Bake at 350° for 35 minutes or until a toothpick inserted into the center of the egg nog cake comes out clean.
Once the cake is done baking, remove it from the oven and set it on a wire rack. Let the cake cool in the cake pan for 10 to 15 minutes.
While the cake is cooling, make the eggnog glaze. In a small bowl, mix together the powdered sugar, eggnog, vanilla, and cinnamon.
After 10 or 15 minutes, invert the cake onto a serving platter. Let the cake cool for another 10 to 15 minutes.
Evenly distribute half of the eggnog glaze mixture over the cake. Allow the glaze to drip off for about one minute. Drizzle the remaining glaze evenly over the cooled cake.
Cut into wedges and serve.
Notes
1. Add a couple of tablespoons of bourbon or rum, if you like, along with the other wet ingredients in the cake batter. You can also add a splash of either bourbon or rum to your glaze. Just reduce the eggnog by the same amount.2. Make sure you coat the bundt pan really well with either baking spray or butter and flour. This will help prevent your cake from sticking to the pan.3. Make sure you let the cake cool in the pan for at least 15 minutes before you try to turn it out of the pan. This will make it easier for the cake to slide out.4. Definitely use good eggnog in this eggnog cake recipe. Homemade is the best, but if you buy it, just be sure to use the full-fat kind.