Eggnog not’s just for sipping: Use it to add extra richness and flavor to a holiday bundt cake.
1 cup butter, softened
3 cups granulated sugar
6 large eggs
3 cups sifted cake flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup refrigerated or canned eggnog
2 teaspoons vanilla extract
2 tablespoons brandy (optional)
1 teaspoon ground cinnamon
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup sifted powdered sugar
2 tablespoons plus 1 teaspoon whipping cream
How to Make It
Generously grease and flour a 12-cup Bundt pan; set aside.
Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add granulated sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.
Combine flour, baking powder, and salt. Add to butter mixture alternately with 1 cup eggnog, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla and, if desired, brandy.
Pour half of batter into prepared pan. Stir cinnamon and next 3 ingredients into remaining batter. Spoon spice batter over plain batter. Swirl batters together, using a knife.
Bake at 350° for 50 to 55 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan; cool on wire rack.
Place cake on a cake plate; dust with powdered sugar.
Combine 1 cup powdered sugar and whipping cream, stirring until smooth. Drizzle glaze over cake.
I made this cake as a trial run for our Christmas celebration and it was DELICIOUS!!! I will be making it again on the big day! It has a nice, slightly detectable eggnog taste. Even my non-eggnog liking kid liked this cake! I thought the spices were a bit subltle so when I make it again I will increase them a tad. I have homemade vanilla made with brandy so I just used 2 tablespoons of that instead of vanilla and the optional brandy. The batter tasted and smelled pretty strong but it mellowed out quite a bit after it baked. Thanks to other reviews I used eggnog in the icing instead of the cream.
Yummiest holiday cake I've ever made! Huge hit at our annual open house for 2 years. Takes a little time but well worth it.....and lasts for several days....if you have any left after the party! It's now on my holiday staples list!
I did everything that the recipe called for ,but I did add toasted pecans to the cinnamon,nutmeg cloves. I did not use the alspice. I am making another one to freeze to use later while I still have eggnog left. I used the eggnog with the powdered sugar for the icing.
People who like a lot of spices would probably like this cake, but I found the spices overwhelming. I will probably try this recipe again without the spices, as just an eggnog poundcake, because I do like eggnog! This cake does have a nice texture, but it just wasn't one that appealed to my personal taste.
This was a very delicious cake. Perfect for gift giving during the holidays. The cake was dense and not too sweet. The eggnog flavor was not overpowering - I would have liked to taste more of it - but I opted for a glass of eggnog while eating the cake :) Oh, I like kflister's idea of adding eggnog to the icing - that will oomph up the flavor, thank you !
I will try this for the first time at work. I want to see what coworker thank since I dont really have time to shop this will be something that I can spread around. I am going to give it 3 stars for now but I will let you know how it turns out.