Description
Rich eggnog-flavored bundt cake with a bourbon or rum glaze and eggnog buttercream—perfect for holiday gatherings.
Ingredients
Scale
- Eggnog Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 1 1/4 cups eggnog
- 2 tablespoons bourbon or rum
- 1 teaspoon pure vanilla extract
- 3 eggs, room temperature
- Bourbon/Rum Glaze:
- 1/2 cup confectioners’ sugar
- 3–4 tablespoons eggnog
- 2 tablespoons bourbon or rum
- 1/2 teaspoon vanilla extract
- Eggnog Buttercream:
- 1 cup unsalted butter, at room temperature
- 4 cups powdered sugar
- 1/4 teaspoon nutmeg
- 1 teaspoon pure vanilla extract
- 1/4 cup eggnog
Instructions
- Preheat the oven to 350?F (175?C) and generously grease and flour a bundt pan, covering all areas.
- In a medium bowl, whisk together the eggnog, bourbon or rum, and vanilla extract; set aside.
- In a large bowl using an electric mixer, cream the butter and sugar together until light and fluffy, about 2 minutes.
- Add the eggs one at a time, mixing until just incorporated after each addition.
- Add the baking powder, salt, cinnamon, and nutmeg to the butter mixture and beat until well blended.
- Alternate adding the flour and the eggnog mixture to the wet ingredients, beginning and ending with the flour, and mix until just combined.
- Pour the batter into the prepared bundt pan and bake for 50?55 minutes, or until a tester inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert and remove from the pan to cool completely.
- For the bourbon/rum glaze, whisk together the confectioners’ sugar, eggnog, bourbon or rum, and vanilla in a small bowl.
- Spoon the glaze over the top of the warm cake, allowing it to drip down the sides, and let the cake cool completely before frosting.
- For the eggnog buttercream, beat the butter and powdered sugar in a large bowl until smooth and creamy.
- Add the nutmeg, vanilla, and eggnog and continue beating until light and fluffy.
- Frost the cooled cake with the eggnog buttercream and decorate as desired.
- Slice and serve the boozy eggnog bundt cake as a festive holiday dessert.
- Prep Time: 20 mins
- Cook Time: 50-55 mins