Saturday, December 3, 2011

Spiced Eggnog Bundt Cake

Eggnog. It is one of my favorite things about the holidays.  Seriously.
Problem is, I can't drink it too much because I am lactose intolerant. Go figure.  So I had to come up with a way to get my eggnog fix without having to go into the fridge and drink it straight from the carton.  Enter 'Spiced Eggnog Bundt Cake.'  Genius!  I searched through blogland and took a bit from this recipe and that recipe until I had something that sounded like it would address my cravings.  It did. Bigtime!

I went a little overboard with the 'drizzle' but who cares?  It tastes great!

See that swirl of spice goodness in the middle?  That my friends, is heaven on a plate!


For the Cake
1 cup of butter, softened
3 cups of sugar
6 large eggs
3 cups of sifted cake flour
3/4 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of eggnog
2 teaspoons of vanilla extract
2 tablespoon of dark rum or brandy (optional)
1 teaspoon of ground cinnamon 
3/4 teaspoon of ground nutmeg
1/2 teaspoon of ground allspice 
1/4 teaspoon of ground cloves

Glaze
1 cup of sifted powdered sugar
2 tablespoons + 1 teaspoon of heavy cream or whipping cream

(I made a little extra glaze to drizzle on when serving)

Grease and flour a 12 cup bundt pan. It is important to use the larger pan or you will have issues with the cake falling (trust me on this one. I speak from experience!)  If you have a large angel food cake pan that would probably work too.

Preheat oven to 350 degrees.

Cake
In a stand mixer with a paddle attachment, beat butter on medium speed for about 2 minutes or until creamy.
Gradually add sugar, beating 5-7 minutes.
Add eggs, one at a time mixing just until yoke is incorporated.

In a separate bowl combine flour, baking powder and salt.
Add to butter and sugar mixture alternating with eggnog starting and ending with flour mixture. 
Stir on low speed just until blended after each addition.

Stir in vanilla and if desired, rum.

Pour half of the batter into the prepared pan.

Stir the cinnamon, nutmeg, allspice and cloves in the remaining batter.
Spoon spiced batter over plain batter and swirl together using a knife.

Bake for 50-55 minutes or until a wooden pick inserted in the center comes out clean.
Cool in pan for 15 minutes on a wire rack.
Remove from pan and cool on rack.

Glaze
Combine sifted powdered sugar and heavy cream.

Transfer cooled cake to a plate and pour glaze over it.

If you are like me, you will be too impatient to wait for the cake to cool completely.  If you find yourself in this predicament, you can pour the glaze over the cake while it is still warm and using a spatula, spread it over the entire cake.  After it hardens, you can use any remaining glaze to drizzle over cake when serving.















32 comments:

  1. This looks beyong wonderful...omg

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  2. It so is! I will have to make my own eggnog after the holidays just so I can keep making this! Mahalo for stoping by. ;-)

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  3. I can't wait to try this! I freeze eggnog, to use later.

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  4. Lisa, what a great idea!
    Have fun and hope it turns out for ya!

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  5. i would so love to make this!! unfortunately i need to make it gluten free. do you suppose gf flour would be interchangeable in this recipe?

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  6. Aloha Anonymous ;-)
    I have never worked with gf flour, but I have used others such as wholewheat pastry flour and it works out just fine.
    Because this is a bundt cake and is a little denser than most cakes, you shouldn't have a problem with the gf flour.
    Let me know how it turns out!

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  7. I tried this today and it was great! The only changes I made were these: only 2 cups sugar in the batter instead of 3, I mixed the spices completely into the mixture (only because I didn't read the directions properly -- oops), and I used eggnog instead of heavy cream in the icing. Delicious and everyone loved it! Thanks so much.

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  8. Justine, yay! I am so glad it turned out for you! I love the eggnog in the icing. I will have to try that!

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  9. Silk makes an eggnog! It is really good!

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  10. http://silksoymilk.com/products/silk-seasonal/nog

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  11. Yes! I just bought some coconut nog (coconut milk) and OMG it is bette than the dairy kind! Ekkk! I'm hooked. ;-)

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  12. I heard that Lactaid is coming out with lactose-free eggnog this year. Better go check it out! I seriously want to try this cake!

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  13. Lesa, that would be so helpful to those who can't have the lactose. I want you to try this cake too!

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  14. looks great. i have some egg nog in the fridge that i need to use up. this is perfect. Peter @Feed Your Soul. We have a pinterest board for food bloggers. come join us at http://pinterest.com/feedyoursoul2/blogger-recipes/

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  15. Mahalo for stopping by Peter. I'll ck out the Pinterest board!

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  16. I just made this cake, it looks great! I added eggnog to the icing instead of all cream and added some fresh ground nutmeg to the icing as well. My brother requested this as a dessert for dinner with his girlfriend tonight who loves eggnog. Bummed that I wont be able to try it until tomorrow, unless they eat the whole cake tonight...

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  17. Rachel girl, steal a piece!!!!!
    LOL Let me know how it goes over. Mahalo for stopping by. :-)

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  18. Made this for Thanksgiving and it was delicious!!!!! Huge hit! I iced it warm so some would soak in, then later topped it with more for drizzle effect.

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  19. Ohhhh that is a great idea Anonymous! So glad it was a hit!

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  20. I made this for Christmas Eve dinner at my in-laws' and it was great! My first Bundt cake, and I was surprised at how well it came out. Didn't include the glaze, whipped up some heavy cream instead and will definitely make the glaze the next time. Thanks for sharing the recipe!!

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  21. Yay! I made it Christmas Eve also. I used coconut nog in the recipe this time and also in the glaze in place of the heavy cream. It was awesome!
    So glad it worked for you!

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  22. This was awesome, a big hit- used the egg nog in the glaze as someone suggested above, great idea

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  23. Cassandra I am so glad it turned out! I used the egg nog in the glaze this time around as well..loved it!

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  24. I'm making this. Just fyi. :) (and this thing keeps telling me I'm anonymous, but it's Heather... geeze...)

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  25. hahaha! Well I recognized the 'metanoia' name.
    Yay! Let me know how it turns out.

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  26. Baking this right now and it smells sooooo good! Thanks for the recipe!

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  27. Sooooo, what am I going to do with all this Vanilla Extract???????
    Anyway, it's in the over, will post how yummy it ends up. That batter was delectable!

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  28. LOL Use that wonderful extract on anything! Glad the batter was good! hahhaha

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  29. I overcooked it, but still yummy!!!

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  30. I've done that too Amanda!! Glad you still got the yummy flavor. �� thank you for the feed back!

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  31. I am back!! This Recipe was a HUUUUGE hit at my husband's job. (U.S. Navy) Got Rave reviews from his command.
    So I am doubling this recipe to send off with him to work tomorrow due to popular demand :) Super thanks!

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