A certain someone in my house got a little overzealous shopping for eggnog this year. Not just any eggnog, mind you. He splurged on the really good stuff from Straus Family Creamery. The problem is, our holidays were very quiet this year with just our little family, and we simply couldn’t drink all the eggnog despite our very best efforts. So while the rest of the world is ridding their diets of sugar, butter and all the best things from the holidays, I’m diving right back into it all, this time, in the form of an Eggnog Bundt Cake.
Rich and buttery, with hints of nutmeg and cinnamon, this pound cake tastes a bit like a donut, which makes it an easy match for your coffee on cold winter mornings. I drizzled it with a simple eggnog glaze and styled with fresh Camellia buds wrapped in green floral tape. See my Instagram Story for a quick tutorial.
If you have any eggnog left, I hope you’ll give this one a try. Otherwise, you’ll have to wait until Eggnog Bundt Cake season comes around next year;)
Eggnog Bundt Cake
1 1/2 cup butter (3 sticks, softened)
3 cups sugar
5 large eggs
1 Tbps. vanilla
3 cups AP flour
2 tsps. baking powder
1/2 tsp. salt
1 tsp. nutmeg
1/2 tsp. cinnamon
1 cup Straus Organic eggnog
1 cup confectioners’ sugar
2 Tbsp. Straus Organic eggnog
Preheat oven to 325 degrees farenheit and prep a large, 12-15 cup Bundt pan* with melted butter and a dusting of flour.
In a large bowl, sift together flour, baking powder, salt and spices.
Using an electric mixer with a whisk attachment, cream softened butter and sugar until light and fluffy. Add eggs, one at a time, until incorporated, and then add vanilla.
Next, add flour mixture and eggnog to the creamed butter alternately, beginning and ending with flour.
Pour the batter into prepared Bundt pan, making sure not to fill more than 3/4’s full, and bake 55-60 minutes until golden brown and knife inserted comes out clean.
Allow cake to cool about 10-15 minutes before inverting onto a wire rack to glaze.
*I actually used two smaller Bundt pans. This recipe yields 8 cups of batter, so I divided it in half.
To make the glaze, combine confectioners’ sugar and eggnog in a small bowl and whisk until completely smooth. Pour over cake using a spouted cup or drizzle with a large spoon. Let glaze harden before styling with fresh flowers. Tutorial on Instagram.