Description
Indulge in the rich, spiced flavors of the holiday season with this Eggnog Bundt Cake topped with a luscious Eggnog Frosting. Perfect for Christmas gatherings or festive occasions, this moist and flavorful cake is sure to be a hit!
Ingredients
Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract (optional)
- 1 cup eggnog
Eggnog Frosting:
- 2 cups powdered sugar
- 2–3 tablespoons eggnog
- 1/4 teaspoon nutmeg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C) and generously grease a 10–12 cup Bundt pan.
- Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
- Cream butter and sugar: In a large bowl, cream together softened butter and sugar until light and fluffy.
- Add eggs and flavorings: Add eggs one at a time, mixing well after each addition. Stir in vanilla and rum extract.
- Combine wet and dry ingredients: Alternately add the dry ingredients and eggnog to the wet ingredients, mixing until just combined.
- Bake the cake: Pour the batter into the Bundt pan and bake for 50–60 minutes until a toothpick comes out clean.
- Prepare the frosting: Whisk together powdered sugar, eggnog, nutmeg, and vanilla until smooth.
- Decorate the cake: Drizzle the frosting over the cooled cake and allow it to set before slicing.
Notes
- For added richness, substitute half the butter with cream cheese.
- The rum extract enhances the eggnog flavor but can be omitted.
- Store leftovers tightly wrapped at room temperature for up to 3 days.
