Ingredients
Scale
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter room temperature
2 cups granulated sugar
4 large eggs, room temperature
1 tablespoon vanilla
1 1/4 cup Kalona SuperNatural eggnog
1/3 cup unsalted butter
3/4 cup extra fine granulated sugar*
1/4 cup Kalona SuperNatural eggnog
3/4 teaspoon freshly grated nutmeg
Instructions
- Preheat oven to 325°F/165°C.
- Grease a 10″ bundt pan with butter and flour or spray generously with baking spray.
- In a medium bowl whisk the flour, baking powder, baking soda, and salt. Set aside 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt
- In the bowl of a stand mixer cream the butter and sugar at medium speed until light and fluffy, about 3-5 minutes. 1 cup unsalted butter, 2 cups granulated sugar
- Add the eggs one at a time, mixing to combine after each. 4 large eggs, room temperature
- Add the vanilla extract and eggnog, mix to combine. 1 tablespoon vanilla, 1 1/4 cup eggnog
- Add the dry ingredients, mix until combined.
- Pour batter into the prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.
While cake is cooling slightly, make the glaze. - Glaze
- Combine all ingredients in a small saucepan over medium-low heat. 1/3 cup unsalted butter, 3/4 cup extra fine granulated sugar*, 1/4 cup eggnog, 3/4 teaspoon freshly grated nutmeg
- Whisk continuously until butter is melted and sugar is dissolved. Do not bring to a boil.
- While cake is still in the bundt pan, poke holes all over the warm cake and pour glaze evenly over the cake.
- Allow cake to cool completely in pan and then invert cake onto a serving plate.
- Prep Time: 30
- Cook Time: 75