Enjoy a piece of this delicious Eggnog Bundt Cake with your morning or evening coffee! It’s a great way to use up that extra eggnog from your next holiday party!

Eggnog Bundt Cake Ingredients

• 1 cup Kalona SuperNatural Organic Butter
• 1 ¾ cups granulated sugar
• 4 eggs
• 1 t. rum extract
• 1 t. Vanilla extract
• 2 cups flour
• 2 t. Baking powder
• ¾ t. Salt
• 1 ½ t. nutmeg
• 1 cup Kalona SuperNatural Organic Classic Eggnog

Icing Ingredients

• 1 cup confectioners sugar
• ¼ t. rum extract
• 2 -3 T. Kalona SuperNatural Organic Classic Eggnog

Eggnog Bundt Cake & Icing Directions

Generously grease and flour a 12-cup bundt pan; set aside. Preheat oven 350F.

Beat butter with electric mixer until creamy. Add granulated sugar. Beat until well incorporated. Add eggs one at a time. Add rum and vanilla extracts. Continue to mix until blended.

In a separate bowl, combine flour, baking powder, nutmeg and salt. Add to butter mixture alternating with eggnog. Mix on low speed until well blended.

Spoon mixture in bundt pan. Bake at 350F for 35 to 45 minutes until wooden pick inserted in the product comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan; cool on wire rack.

For icing: Sift confectioners sugar. Add ¼ t rum extract and 2-3 tablespoon of eggnog. Mix with a wire whisk until well blended. Drizzle over cooled cake.

Recipe Courtesy of Farmers Creamery Quality Director!

Eggnog Bundt Cake

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• Author: Kalona SuperNatural Employee

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Ingredients

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• 1 cup Kalona SuperNatural Organic Butter
• 1 ¾ cups granulated sugar
• 4 eggs
• 1 t. rum extract
• 1 t. Vanilla extract
• 2 cups flour
• 2 t. Baking powder
• ¾ t. Salt
• 1 ½ t. nutmeg
• 1 cup Kalona SuperNatural Organic Classic Eggnog

Icing Ingredients

• 1 cup confectioners sugar
• ¼ t. rum extract
• 2 –3 T. Kalona SuperNatural Organic Classic Eggnog

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Instructions

• Generously grease and flour a 12-cup bundt pan; set aside. Preheat oven 350F.
• Beat butter with electric mixer until creamy. Add granulated sugar. Beat until well incorporated. Add eggs one at a time. Add rum and vanilla extracts. Continue to mix until blended.
• In a separate bowl, combine flour, baking powder, nutmeg and salt. Add to butter mixture alternating with eggnog. Mix on low speed until well blended.
• Spoon mixture in bundt pan. Bake at 350F for 35 to 45 minutes until wooden pick inserted in the product comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan; cool on wire rack.

For icing:

• Sift confectioners sugar.
• Add ¼ t rum extract and 2-3 tablespoon of eggnog.
• Mix with a wire whisk until well blended.
• Drizzle over cooled cake. 🙂