Description
This festive cake takes a classic butter bundt cake and makes it perfect for the holidays with the addition of creamy eggnog and a pinch of nutmeg. A slice of this by the fire is all you’ll need this holiday season!
Ingredients
Scale
- 1 cup butter, cubed at room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cups eggnog
Eggnog Icing:
- 1/3 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup eggnog
Instructions
- Preheat the oven to 325°F/165°C.
- Grease a 10-inch bundt pan with butter or shortening very liberally. Dust pan with flour and set aside.
- Place all cake ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase speed to medium and mix for 3 minutes.
- Pour batter into the prepared pan and bake for 65 – 75 minutes until a toothpick entered into the center comes out clean.
- While the cake is cooling, make glaze. Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until butter is melted and sugar is dissolved. Do not bring to a boil.
- While the cake is still in the bundt pan, poke holes all over the warm cake and pour glaze evenly over the cake.
- Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.
