Eggnog {Bundt} Cake

Eggnog Cake - Sliced 1

Let me introduce you to one of the most delicious bundts you will ever sink your teeth into – Eggnog Bundt Cake.

{She said “Bundt!”}

OK, I know that at least a few of you just giggled, or at least smiled inside your head. If you didn’t, then watch the short clip below, because you have obviously missed out. 

“There’s a hole in this cake!”


I think I’ve watched the Bundt Cake scene from “My Big Fat Greek Wedding” at least a dozen times and it still cracks me up. (If you’ve never seen the movie, I highly recommend it.)  Now, on to the cake-making.
5.0 from 1 reviews
Eggnog {Bundt} Cake
 
Author: 
Recipe type: Dessert
Cuisine: Delicious
Prep time: 
Cook time: 
Total time: 
I honestly do not remember where the original recipe for this cake came from - all I know is that I've had it for over 30 years, and it is all kinds of delicious.
Ingredients
Cake
  • ½ lb unsalted butter (2 sticks), at room temperature
  • 1½ cups sugar
  • 4 large eggs, separated and at room temperature
  • 3 cups flour
  • 1 Tbs baking powder
  • 2 tsp nutmeg
  • 1 cup egg nog
Glaze
  • 1 cup sugar
  • ¼ lb unsalted butter (1 stick)
  • ¼ cup water
  • ¼ tsp nutmeg
  • ¼ cup dark rum (Non-Alch.option: 1 T. rum flavoring)
  • ¼ cup brandy (Non-Alch. option: 7 T. apple cider)
Instructions
For Cake:
  1. Preheat oven to 375°. Grease a bundt pan with butter or Crisco and dust with flour.
  2. Cream together butter and sugar. Add egg yolks.
  3. Sift together dry ingredients. Add to creamed mixture alternately with egg nog.
  4. In a separate bowl, beat egg whites until they form soft peaks, and fold into batter. Pour into bundt pan and bake 50-55 minutes, or until tester comes out clean. Top of cake will crack. Remove from oven and cool in pan 10 minutes before turning out.
For Glaze:
  1. Combine sugar, butter, water and nutmeg in a small saucepan. Bring to a boil and boil 5 minutes, stirring constantly. Remove from heat and stir in rum and brandy, or flavoring and apple juice. Glaze will be very thin. Invert cake onto rack. Prick top of cake with a long fork or skewer at 1-inch intervals. Slowly pour and brush hot glaze over top and sides of hot cake.
  2. Let cake sit at room temperature for 2-4 hours before serving.
  3. Freezes well.
For a milder glaze, you can use ¼ cup rum and ¼ cup Whipped Cream Vodka. (Or any other flavor that sounds good to you!) Or just go with the non-alcoholic option: 1 T. Rum Flavoring + 7 T. Apple cider.
If you are concerned about the alcohol being in your finished cake, don't be. It will all boil off immediately when you add it to the boiling hot glaze mixture.

Sift dry ingredients.

Yes – really sift the dry ingredients. If you are like me, you occasionally skip the sifting in certain recipes – this isn’t one of them. This is a cake, so SIFT!

After you have creamed the butter and sugar together and added the eggs, alternate adding the eggnog and sifted dry ingredients.

After you have creamed the butter and sugar together and added the egg yolks, alternate adding the eggnog and sifted dry ingredients.

Eggnog Cake Batter is very thick.

If you typically make your cakes from a mix, be aware that this batter is much thicker.  This is what it looks like before the egg whites are folded in – almost like a very soft cookie dough.

Eggnog Cake batter in Bundt pan.

Once the whipped egg whites are folded in, spread the batter into your prepared bundt pan. Give the pan a couple of good taps on the counter to make sure all those little ridges are filled in.

Cool Eggnog cake on wire rack.

Bake at 375° for 45-55 minutes, and then set on a wire rack to cool for about 10 minutes.

Sauce for Eggnog Cake.

While cake is cooling, make the glaze.  This is a 1-quart pan, but because of the angle, the pan looks tiny and my thumb looks enormous!  Be sure to keep stirring constantly.

After the sauce has boiled, add the alcohol (or non-Alch. option).  If you are concerned about hte alchohol ibeing in your finished cake, don't be - it will all boil out immediately when you add it to the boiling hot glaze mixture.  In fact, when you do this, stand back a little or the alchohol that burns off may sting your eyes.  (Voice of experience.)

After the glaze has boiled, add the rum and brandy (or rum flavoring & apple cider). If you are concerned about the alcohol being in your finished cake, don’t be.  It will all boil off immediately when you add it to the boiling hot glaze mixture. In fact, when you do this, stand back a little or the alcohol cloud from the burn-off may sting your eyes. (Voice of experience.)

Eggnog Cake cooling on wire rack.

After about 10 minutes, turn the cake out onto a the wire rack.

Poke holes in Eggnog Cake.

Use a skewer or a fork to poke holes in the cake.

Glaze Eggnog Cake.

To glaze, start with very warm glaze and a very warm cake. The glaze will be very thin when you start, but will thicken slightly as you go. Use a pastry brush and take your time, or all the glaze will run off. I usually glaze a layer and then wait a minute and glaze again, repeating until all the glaze is gone.

Allow Eggnog Cake to cool.

Let the finished cake cool at least 2-4 hours before serving.

Eggnog Cake - Sliced

Eggnog Cake makes a simple, elegant presentation, and is delicious served alone or with the festive beverage of your choice.

What’s your favorite holiday treat? (Food Bloggers – if you have a holiday treat recipe that you love, feel free to link it up here in the comments!)

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I'm a writer, teacher, autoharper, food & lifestyle blogger and proud Native Portlander. In my spare time, you can find me writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with my talented singer-husband.

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