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Eggnog Bundt Cake

  • Total Time: 1 hour 45 minutes
  • Yield: 1 Cake 1x

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

  1. Preheat oven to 325°F/165°C.
  2. Grease a 10″ bundt pan with butter and flour or spray generously with baking spray.
  3. 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
  4. 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
  5. Add the eggs one at a time, mixing to combine after each. 4 large eggs, room temperature
  6. Add the vanilla extract and eggnog, mix to combine. 1 tablespoon vanilla, 1 1/4 cup eggnog
  7. Add the dry ingredients, mix until combined.
  8. 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.
  9. Glaze
  10. 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
  11. Whisk continuously until butter is melted and sugar is dissolved. Do not bring to a boil.
  12. While cake is still in the bundt pan, poke holes all over the warm cake and pour glaze evenly over the cake.
  13. Allow cake to cool completely in pan and then invert cake onto a serving plate.
  • Prep Time: 30
  • Cook Time: 75

Find it online: https://kalonasupernatural.com/eggnog-bundt-cake/