Description
Indulge in the rich flavors of the holiday season with this Eggnog Bundt Cake featuring a luscious Eggnog Frosting. Perfect for Christmas gatherings or a festive dessert any time of the year!
Ingredients
Scale
For the cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp rum extract (optional)
- 1 cup eggnog
For the frosting:
- 2 cups powdered sugar
- 2–3 tbsp eggnog
- 1/4 tsp ground nutmeg
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla and rum extract.
- Alternate adding the dry ingredients and eggnog to the butter mixture, beginning and ending with dry. Mix just until combined.
- Pour batter into the prepared pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- For the frosting, whisk together powdered sugar, eggnog, and nutmeg until smooth and pourable. Drizzle over cooled cake before serving.
Notes
- Store covered at room temperature for up to 3 days, or refrigerate for longer freshness.
- For an extra festive touch, top with sugared cranberries or a dusting of powdered sugar.
- You can use store-bought or homemade eggnog.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 34g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
