Are you looking for a show-stopping dessert to impress your guests this holiday season? Look no further! This Eggnog Bundt Cake is a delightful combination of warm spices, rich eggnog flavor, and a tender crumb that will leave everyone wanting more. It's surprisingly easy to make, perfect for both experienced bakers and those just starting their homemade cooking journey. This recipe is sure to become one of your best recipes for years to come! Let's get baking!
Ingredients:
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs
- 1 cup eggnog
- 1 teaspoon vanilla extract
- ½ cup chopped pecans or walnuts (optional)
For the Glaze:
- 1 cup powdered sugar
- 2-4 tablespoons eggnog
Instructions:
Get started: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly. This step is crucial for easy removal of the cake later.
Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, cinnamon, cloves, and salt. Set aside.
Wet Ingredients: In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best achieved using an electric mixer. Beat in the eggs one at a time, then stir in the eggnog and vanilla extract until well combined.
Combine: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Stir in the nuts (if using).
Bake: Pour the batter into the prepared Bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, tent it loosely with foil.
Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from breaking.
Make the Glaze: While the cake is cooling, whisk together the powdered sugar and eggnog until smooth. Add more eggnog, one tablespoon at a time, if needed to reach your desired consistency.
Glaze and Serve: Once the cake is completely cool, drizzle the glaze over the top. Serve and enjoy your delicious Eggnog Bundt Cake!
Cooking Tips for the Best Eggnog Bundt Cake:
- Room temperature ingredients: Ensure your butter and eggs are at room temperature for optimal creaming and mixing.
- Don't overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
- Check for doneness: Use a wooden skewer to check for doneness. If it comes out with wet batter attached, bake for a few more minutes.
- Cool completely: Allow the cake to cool completely before glazing to prevent the glaze from melting.
Variations:
- Chocolate Eggnog Bundt Cake: Add ½ cup unsweetened cocoa powder to the dry ingredients.
- Spiced Rum Eggnog Bundt Cake: Add 1-2 tablespoons of spiced rum to the batter for an extra kick (for adult consumption only).
- Cream Cheese Frosting: Instead of a glaze, top with a cream cheese frosting for an even richer dessert.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary depending on the specific ingredients used.
- Calories: Approximately 350-400
- Fat: Approximately 18-22g
- Saturated Fat: Approximately 10-12g
- Sugar: Approximately 30-35g
- Protein: Approximately 4-5g
This easy recipe is perfect for holiday gatherings, potlucks, or a cozy night in. Enjoy this delicious and festive Eggnog Bundt Cake – a truly delightful addition to your collection of quick dinner ideas and healthy meals! It’s a perfect example of delicious dishes made with simple homemade cooking techniques.