Eggnog Bundt Cake Recipe: A Festive Delight To Satisfy Your Sweet Tooth

Eggnog Bundt Cake with Rum Glaze and Sugared Cranberries from blahnikbaker.com

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Introduction

The holiday season is not complete without indulging in some eggnog treats. While the classic eggnog is a crowd favorite, we have a recipe that takes it up a notch- the Eggnog Bundt Cake Recipe. This moist, fluffy, and flavorful cake is the perfect way to add some holiday cheer to your dessert table. So, let’s get baking and spread some festive joy with this mouthwatering Eggnog Bundt Cake Recipe.

Recipe 1: Classic Eggnog Bundt Cake Recipe

Ingredients

2 cups of all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
3 large eggs, at room temperature
1/2 tsp vanilla extract
1 cup eggnog
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg

Instructions

Preheat the oven to 350°F and grease a bundt pan with cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract, eggnog, cinnamon, and nutmeg.
Add the flour mixture to the wet ingredients, a little at a time, until everything is incorporated.
Pour the batter into the prepared bundt pan and 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 invert onto a wire rack to cool completely.
Dust with powdered sugar before serving.

Nutritional Information

Calories: 329kcal
Carbohydrates: 46g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 88mg
Sodium: 134mg
Potassium: 126mg
Fiber: 1g
Sugar: 29g
Vitamin A: 480IU
Vitamin C: 0.3mg
Calcium: 70mg
Iron: 1.3mg

Cooking Time

Preparation Time: 15 minutes Cook Time: 45-50 minutes Total Time: 1 hour and 5 minutes

Equipment

Bundt pan
Whisk
Mixing bowls
Mixer
Spatula
Cooking spray

Serving Suggestions

This Eggnog Bundt Cake Recipe can be served as a dessert after a festive meal or as a sweet treat with a cup of hot cocoa or eggnog.

Variations

You can add a teaspoon of rum extract for a boozy twist.
For a nutty flavor, add chopped pecans or walnuts to the batter.
Add some orange zest for a citrusy flavor.

Substitutions

Instead of eggnog, you can use heavy cream or milk.
For a gluten-free version, you can use a gluten-free flour blend.
You can substitute the butter for coconut oil or vegetable oil.

Storage

This Eggnog Bundt Cake Recipe can be stored at room temperature in an airtight container for up to 3 days or in the refrigerator for up to a week.

Tips and Notes

Make sure all the ingredients are at room temperature before mixing.
Do not overmix the batter as it can result in a dense cake.
Dust the cake with powdered sugar just before serving to prevent it from getting soggy.

Frequently Asked Questions

Can I freeze Eggnog Bundt Cake?

Yes, you can freeze Eggnog Bundt Cake. Wrap it tightly in plastic wrap and then in foil before freezing it for up to 3 months.

Can I use store-bought eggnog for this recipe?

Yes, you can use store-bought eggnog, but homemade eggnog gives the cake a richer flavor.

Can I make this recipe in advance?

Yes, you can make this recipe in advance and store it in an airtight container or wrap it in plastic wrap and refrigerate it until ready to serve.

Recipe 2: Chocolate Eggnog Bundt Cake Recipe

Ingredients

2 cups of all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
3 large eggs, at room temperature
1/2 tsp vanilla extract
1 cup eggnog
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg

Instructions

Preheat the oven to 350°F and grease a bundt pan with cooking spray.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract, eggnog, cinnamon, and nutmeg.
Add the flour mixture to the wet ingredients, a little at a time, until everything is incorporated.
Pour the batter into the prepared bundt pan and 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 invert onto a wire rack to cool completely.
Melt 1/2 cup of chocolate chips in a bowl over simmering water, stirring until smooth.
Drizzle the melted chocolate over the cooled cake and let it set before serving.