thepioneerwoman
Eggnog Cake
This glazed eggnog bundt cake is the perfect easy dessert to make during the holiday season. Add it to your Christmas spread.
👥 10 Servings⏱️ Prep & Cook: 2h 35m⏳ Prep: 20 min👤 Kate Trombly O'Brien📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
For the cake: Prepare a 12-cup standard Bundt pan with non-stick baking spray. Preheat the oven to 350°F.
2
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar on medium until smooth and creamy, about ⏱️ 4 minutes. Add the eggs, one at a time, beating well after each addition.
large eggs4
3
With the mixer on low, add one-third of the flour, and all of the baking powder, salt and nutmeg. Add one-half of the eggnog, and all of the bourbon and vanilla bean paste. Add another one-third of the flour, then the remaining eggnog, and the remaining flour, mixing well to combine between each addition.
4
Transfer the batter to the prepared Bundt pan and smooth the top. Bake until a toothpick inserted in the center of the pan comes out clean, ⏱️ 50 minutes to ⏱️ 1 hour. Let the cake cool in the pan for ⏱️ 10 minutes. Turn the cake onto a wire rack and cool completely, about ⏱️ 1 hour.
5
For the icing: In a medium bowl, whisk together the powdered sugar, eggnog, bourbon, and vanilla bean paste until smooth. Spoon the icing over the cake and let stand until hardened, about ⏱️ 15 minutes.
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