Christmas Eggnog Bundt Cake

Ingredients

For the bundt cake:

• 3 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp fresh grated nutmeg
• 1/2 tsp salt
• 1 cup unsalted butter, softened at room temperature
• 1 1/4 cups granulated sugar
• 3/4 cup light brown sugar
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup eggnog
• 1/4 cup dark rum (optional, but enhances the eggnog flavor)

For the glaze:

• 2 1/4 cups powdered sugar
• 1/4 cup eggnog
• 2 tbsp melted unsalted butter
• 2 tsp rum
• Nutmeg or cinnamon for dusting

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set this dry mixture aside.
3. In another large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the butter and both sugars at medium speed until light and fluffy, about 3 to 4 minutes, scraping down the sides of the bowl occasionally.
4. With the mixer on low, add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
5. With the mixer still on low, add a third of the dry flour mixture to the butter-sugar mixture, then add half of the eggnog and rum. Add another third of the flour mixture, followed by the remaining eggnog and rum. Finally, add the remaining third of the flour mixture. Scrape down the bowl frequently and beat just until combined — do not overmix.
6. Spray a 12-cup Bundt pan with baking spray. Spoon the batter into the pan and smooth the top evenly with a spatula.
7. Bake for approximately 1 hour, or until a wooden pick inserted near the center comes out clean.
8. Let the cake cool in the pan for about 5 minutes, then carefully invert onto a wire rack and allow to cool completely.
9. To make the glaze, whisk together the powdered sugar, eggnog, melted butter, and rum until smooth.
10. Drizzle the glaze over the cooled cake and dust with nutmeg or cinnamon before serving.

Attribution

Recipe from Molly’s Home Guide