Eggnog Bundt Cake

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 25

Cook Time: 45

Total Time: 1 10

Servings:

Calories: 522kcal

Author: Lord Byron's Kitchen

If you don't care to drink eggnog, why not bake with it instead? Eggnog is baked right into the batter and the frosting is made with eggnog too, ensuring that this Eggnog Bundt Cake lives up to its name! Optionally, this recipe permits a splash or rum or an alcohol-free version too!

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Ingredients

For the Cake:

1 cup butter, softened
1 cup brown sugar, lightly packed
1/2 cup sugar
4 large eggs, room temperature
1 tablespoon vanilla extract (or rum)
1 cup eggnog
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon

For the Frosting:

8 ounces cream cheese, softened
1/2 cup butter, softened
4 cups confectioner's sugar
2 teaspoons vanilla extract (or rum)
1/4 cup eggnog
1/4 cup sprinkles (optional)

Instructions

For the Cake:

Preheat oven to 350 degrees F. Prepare a bundt pan by coating the inside well with non-stick cooking spray. Set aside.
In a large mixing bowl, beat together the butter and both sugars until light and fluffy.
Beat in the eggs one at a time until fully incorporated.
Beat in the vanilla extract and eggnog until just mixed through.
Add in the flour, baking powder, baking soda, salt, ground nutmeg and ground cinnamon. Beat until just incorporated. Do not over-mix the batter.
Transfer the batter to the prepared bundt pan and smooth out the top. Tap the pan firmly a few times onto a cutting board and place it in the oven.
Bake for 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the bundt pan for 20 minutes. Turn out onto a wire cooling rack to finish cooling.

For the Frosting:

In a bowl, beat together the butter and the cream cheese until light and fluffy.
Add the confectioner's sugar one cup at a time, fully incorporating it into the butter mixture after each addition.
Next, add the eggnog and vanilla extract. Beat until combined.
Pour over the completely cooled cake. Garnish as preferred.

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