Are you a fan of eggnog? If yes, then you’re in luck! We’ve got two amazing eggnog cake recipes to share with you using a delicious Bundt cake pan. This cake is sure to be a hit at your next gathering, and is the perfect way to add some seasonal flavor to your dessert table. Let’s get started!
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Eggnog Cake Recipe Bundt Option 1:
Ingredients:
- 1 cup eggnog
- 1/2 cup butter, softened
- 3 large eggs
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 1/2 cups white sugar
- 1 teaspoon vanilla extract
- 1/2 cup confectioners’ sugar
Instructions:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch Bundt pan.
- In a medium bowl, combine the eggnog, butter and eggs. Beat until light and fluffy.
- In a separate bowl, sift together the flour, baking powder, nutmeg and salt. Add to the eggnog mixture and mix until just blended.
- Stir in the sugar and vanilla extract. Pour into the prepared Bundt pan.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes in the pan, then invert onto a wire rack and cool completely.
- Sprinkle with confectioners’ sugar before serving.
Nutritional Information:
Serving Size: 1 slice
Calories: 290
Fat: 9.5g
Cholesterol: 60mg
Sodium: 150mg
Carbohydrates: 46.5g
Fiber: 0.5g
Sugar: 28.5g
Protein: 4.5g
Tips, Notes, and Serving Suggestions:
- For a richer flavor, substitute 1/2 cup of heavy cream for 1/2 cup of the eggnog.
- For a more festive presentation, sprinkle the cake with cinnamon and nutmeg before serving.
- This cake can be served with a scoop of vanilla ice cream or a dollop of whipped cream.
Eggnog Cake Recipe Bundt Option 2:
Ingredients:
- 2 cups eggnog
- 1 cup butter, softened
- 4 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 cups white sugar
- 2 teaspoons vanilla extract
- 1/2 cup confectioners’ sugar
Instructions:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch Bundt pan.
- In a medium bowl, combine the eggnog, butter and eggs. Beat until light and fluffy.
- In a separate bowl, sift together the flour, baking powder, nutmeg and salt. Add to the eggnog mixture and mix until just blended.
- Stir in the sugar and vanilla extract. Pour into the prepared Bundt pan.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes in the pan, then invert onto a wire rack and cool completely.
- Sprinkle with confectioners’ sugar before serving.
Nutritional Information:
Serving Size: 1 slice
Calories: 360
Fat: 12g
Cholesterol: 75mg
Sodium: 190mg
Carbohydrates: 57g
Fiber: 0.5g
Sugar: 35g
Protein: 5.5g
Tips, Notes, and Serving Suggestions:
- For a richer flavor, substitute 1 cup of heavy cream for 1 cup of the eggnog.
- For a more festive presentation, sprinkle the cake with cinnamon and nutmeg before serving.
- This cake can be served with a scoop of vanilla ice cream or a dollop of whipped cream.
Frequently Asked Questions:
- Q: Can I use regular milk instead of eggnog?
A: Yes, you can use regular milk instead of eggnog, but the flavor won’t be as rich. - Q: Can I make this cake ahead of time?
A: Yes, you can make the cake ahead of time and store it in an airtight container at room temperature for up to 3 days.