Rating: 4.5 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

Eggnog not’s just for sipping: Use it to add extra richness and flavor to a holiday bundt cake.

Recipe by Oxmoor House June 2005

Gallery

Recipe Summary test

Yield:
16 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Generously grease and flour a 12-cup Bundt pan; set aside.

    Advertisement
  • 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.

Source

Christmas with Southern Living, 2005

Advertisement