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.















64 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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  32. Wow, I JUST saw this comment over a year later!! EKKK!
    I love that you made this for your man's job. :-) Thanks for the feedback!!

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  33. This comment has been removed by the author.

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  34. OK I'm making this cake now the only extra ingredients that I added was pecans

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    1. Ohhhhh that sounds yum! Let me know how those flavors turn out together. :-D

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  35. The cake turned out great and the pecans made it even more special.

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  36. Hi Starla, I would like to add this awesome recipe to my online recipe book that I share with some friends. Would it be ok for me to copy it and your photo? It's really good!!

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    1. No worries, Jenn. Go for it!!!

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    2. Just made this today and shared with friends. Amazing!! Sending it with my husband to work tomorrow so I don't eat the entire thing. Thanks again!

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    3. Yay!!! So glad it turned out for ya. :-D

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  37. This sounds so good...Can it be made ahead of time and stored in the fridge and then glazed day of?

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  38. I've never tried it, but as long as you cover it air tight, I can't see why not. 😊 I love a chilled bundt, so I say go for it! Let me know how it works!

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  39. if i don't have cake flour can i just use all purpose flour???

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    1. Here's a simple substitute.
      All you need are two ingredients — all-purpose flour and cornstarch. Take one level cup of all purpose flour, remove two tablespoons, and then add two tablespoons of cornstarch back in.
      Hope that helps!

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  40. I feel soooooo compelled to top the cake with a rum glaze. Or maybe add rum to the icing... Heaven help my waistline.

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    1. Ohhhh...do it! Then let me know how it tastes! 😁

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  41. Hi there. Do u think I can use this same recipe and make a 3 layer cake with eggnog cream cheese icing between the layers?

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  42. Hi..how well does it keep to make ahead?

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    1. As long as you keep it airtight, it will keep for a as long as a regular cake will. If you glaze the entire cake, it will seal it even more.

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  43. I just ran into this great cake for this holidays almost here 2017.
    Thank you for sharing.
    Fabby

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    1. I hope you love it as much as we all do!! Happy holidays!

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  44. We make this every year - my daughters just asked me to make it as it's that time of year! It's a favorite in my house!

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    1. Laura, I love that!!
      I am a gluten free eater for health reasons, and since this was always one of my faves, I'm going to try and make it gf this year. Ekkk! Hoping it works. ;-) Enjoy, and happy holidays!

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  45. i just made this this afternoon. it is still warm out of the oven and its delicious. i put a little rum in the glaze. yum ! hic =)

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  46. I made it and it ca.e out very dence not moist and fluffy is that how it was spotted to be?

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    1. Hey!
      It's a bundt cake, so yes, it is more dense. However,this is a very moist cake, so I'm not sure what may have happened there?

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  47. I’m high altitude, what adjustments do you suggest? I’m afraid it will fall.

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    1. Hi Deanne, I now live at high altitude, but haven't tried making it here. Bundt cakes are pretty dense, so I wouldn't expect it to fall. I would just follow online recommendations for substitutes for high altitude. Let me know how it works our for you!!

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  48. Is this ok to keep unrefridgerated?
    Just thinking about the heavy cream in the glaze.

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    1. I never refrigerated it. It never lasted long enough in my house. 😂

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