Eggnog Bundt Cake
Enjoy the traditional flavor of eggnog in cake form with an Eggnog Bundt Cake. This rich, moist cake flavored with bourbon and finished with a sweet eggnog glaze makes the perfect ending to any holiday meal.
Makes: 14 servings
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 3 hours
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 3 hours
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Ingredients
- 1 ½ cups (3 sticks) plus 2 tablespoons unsalted butter, room temperature, divided
- 3 cups sugar
- 6 large eggs
- 3 ¾ cups all-purpose flour
- 1 ½ teaspoons salt
- ½ teaspoon ground nutmeg, plus more for garnish
- ¾ cup fat-free evaporated milk
- ¼ cup plus 1 tablespoon bourbon, divided
- 2 tablespoons vanilla extract, divided
- 2 cups powdered sugar
- 3 tablespoons eggnog
Instructions
- Preheat oven to 350 degrees. Coat a 15-cup Bundt pan with 2 tablespoons butter and dust with flour. Set aside.
- In a large bowl, use a hand or stand mixer to beat 1 ½ cups butter on medium speed until smooth and creamy, about 1 minute. Gradually add the sugar and continue mixing until well combined and fluffy, about 2 minutes. Add the eggs 1 at a time, mixing for about 30 seconds after each addition. Continue mixing on medium speed for 1 more minute.
- In a medium bowl, whisk together the flour, salt and nutmeg. Set aside.
- In a large measuring cup, combine the evaporated milk, ¼ cup bourbon and 1 tablespoon vanilla. Stir until combined.
- With the mixer running on the lowest speed, alternate adding the flour mixture and the milk mixture to the butter mixture in batches a little at a time, beginning and ending with the flour mixture and beating until just combined after each addition, scraping down the sides of the bowl as needed.
- Pour the batter into the prepared Bundt pan. Bake for 1 hour and 15 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove cake from the oven and let it cool in the pan on a wire rack for about 20 minutes, then remove the cake from the pan and let it cool on the rack for an additional hour.
- Meanwhile, in a large bowl, whisk together the powdered sugar, 1 tablespoon bourbon, 1 tablespoon vanilla and 2 tablespoons eggnog until smooth.
- Add the remaining tablespoon of eggnog 1 teaspoon at a time if needed to reach desired consistency.
- Transfer the cooled cake to a serving platter and pour the eggnog mixture over the top. Garnish with nutmeg and let stand for 5 minutes before slicing and serving.
Nutrition Information
Calories: 568|Sugar: 60g|Sodium: 297mg|Fat: 22.5g|Saturated fat: 13g|Carbohydrates: 86g|Fiber: 1g|Protein: 7.5g|Cholesterol: 135mg|
Find More Recipes
www.FarmFlavor.com
