Spiked Eggnog Bundt Cake Recipes

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SPIKED EGGNOG BUNDT CAKE RECIPE



Spiked Eggnog Bundt Cake Recipe image

Fans of the creamy cold-weather drink, eggnog, will swoon for this ultrarich cake flavored with a little bourbon and finished with a sweet glaze. For the most tender crumb, don't overmix the wet and dry ingredients; stop stirring just after they are blended. To make this cake alcohol-free, substitute heavy cream for the bourbon.

Provided by Emily Nabors Hall

Categories     Bundt Cakes

Time 2h20m

Yield Serves 12

Number Of Ingredients 12

1 1/2 cups unsalted butter, softened
3 cups granulated sugar
6 large eggs
3 3/4 cups all-purpose flour, plus more for pan
1 1/2 teaspoons kosher salt
1/4 teaspoon grated fresh nutmeg, plus more for garnish
3/4 cup heavy cream
1/4 cup plus 1 Tbsp. (2 1/2 oz.) bourbon, divided
2 tablespoons vanilla extract, divided
Vegetable shortening, for pan
2 cups powdered sugar
2-3 tablespoons refrigerated eggnog

Steps:

  • Preheat oven to 350ºF. Beat butter with an electric mixer on medium speed until smooth, about 1 minute. Slowly add granulated sugar, beating until combined, about 2 minutes. Add eggs, 1 at a time, reducing speed to low to add each egg and increasing to medium speed for 30 seconds after each addition. Beat on medium for 1 minute after adding last egg.
  • Whisk together flour, salt, and nutmeg in a medium bowl. Stir together cream, 1/4 cup of the bourbon, and 1 tablespoon of the vanilla in small measuring cup. With mixer running on lowest speed, add flour mixture and cream mixture to butter mixture in batches, beginning and ending with flour mixture, beating until just blended after each addition and stopping to scrape bowl as needed. Transfer batter to a greased (with shortening) and floured 12- to 15-cup Bundt pan. (If using a 12-cup pan, cake may bake above rim; trim as needed to level.)
  • Bake in preheated oven until a toothpick inserted in middle of cake comes out clean, 1 hour to 1 hour, 10 minutes. Let cake cool in pan on a wire rack until pan is just cool enough to handle, 20 minutes. Turn cake out onto rack to cool, 1 hour.
  • Stir together powdered sugar, 2 tablespoons of the eggnog, and remaining 1 tablespoon each bourbon and vanilla in a large bowl until smooth, adding remaining 1 tablespoon eggnog, 1 teaspoon at a time, if needed for desired consistency. Transfer cooled cake to a platter; pour eggnog mixture over cake. Sprinkle with nutmeg; let stand 5 minutes before slicing.

EGGNOG BUNDT CAKE



Eggnog Bundt Cake image

A great choice for the holidays! Prep time is a guess and cook time is according to package directions.

Provided by Lvs2Cook

Categories     Dessert

Time 1h5m

Yield 24 serving(s)

Number Of Ingredients 9

1 (18 ounce) box yellow cake mix with pudding
1/4 cup vegetable oil, adjust quantity according to package directions
2 eggs, adjust quantity according to package directions
1 1/2 cups eggnog, substitute for water and adjust quantity according to package directions
1 teaspoon nutmeg
2 cups powdered sugar
2 tablespoons butter, softened
1 teaspoon vanilla
3 tablespoons eggnog

Steps:

  • Preheat oven to recommended temperature on cake mix package.
  • Spray sides and bottom of bundt pan with vegetable cooking spray, or grease with butter or margarine.
  • Combine dry cake mix with required oil, eggs and nutmeg.
  • OMIT THE REQUIRED WATER, adding the same amount of Egg Nog in its place.
  • Mix and bake according to package directions.
  • Cool.
  • Top with eggnog glaze.
  • For glaze: In medium bowl, combine ingredients, adding enough eggnog for desired consistency.

Nutrition Facts : Calories 180.8, Fat 6.5, SaturatedFat 2, Cholesterol 28.6, Sodium 171.4, Carbohydrate 28.6, Fiber 0.2, Sugar 20.8, Protein 2.2

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