Picture a golden, aromatic Eggnog Bundt Cake gracing your holiday table, its spiced nutmeg aroma filling the room as a delicate dusting of powdered sugar glistens like a fresh winter snowfall.
This cake, with its buttery richness and tender crumb, embodies the warmth and comfort of the holiday season.
It matters to me because it brings back cherished memories of festive gatherings with family, where laughter and joy were as abundant as the delicious treats shared.
This cake is perfect for busy weeknights when you need a quick dessert or for Sunday suppers as a sweet ending to a family meal.
I remember one chilly December evening when unexpected guests arrived, and this cake saved the day. Its quick preparation and exquisite flavor left everyone impressed and satisfied.
Ready to create your own holiday memory with this delightful dessert? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with the rich essence of eggnog and nutmeg.
- Uses pantry staples like flour, sugar, and butter for easy preparation.
- Offers a festive twist with optional rum for added warmth.
- Freezes beautifully, making it perfect for make-ahead holiday treats.
- Provides a simple yet elegant dessert option for holiday gatherings.
Ingredients
- 2 1/2 cups all-purpose flour — use unbleached for better flavor.
- 2 teaspoons baking powder — check expiration for best results.
- 1/2 teaspoon baking soda — guarantees proper rise.
- 1/2 teaspoon salt — balances sweetness.
- 1 teaspoon ground nutmeg — freshly grated preferred.
- 1 cup unsalted butter, softened — high-quality butter enhances taste.
- 1 1/2 cups granulated sugar — use organic for a deeper flavor.
- 3 large eggs — room temperature improves texture.
- 1 teaspoon vanilla extract — pure extract recommended for rich flavor.
- 1 cup eggnog — homemade adds a personal touch.
- 1/4 cup rum (optional) — dark rum gives a robust flavor.
- Powdered sugar for dusting — sifted for a smooth finish.
Step-by-Step Method
Preheat your oven to 350°F (175°C) and grease the Bundt pan thoroughly. This guarantees the cake doesn’t stick to the pan and bakes evenly.
Use a non-stick spray or butter to coat the pan, paying special attention to the crevices. Proper preparation of the pan is key to achieving a beautifully shaped cake.
Whisk Dry Ingredients
In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. This step guarantees the leavening agents and spices are evenly distributed throughout the flour.
Whisking also helps to aerate the flour, which contributes to a lighter cake texture. Set this mixture aside for later use.
Cream Butter & Sugar
In a separate bowl, use an electric mixer to cream the butter and sugar until light and fluffy. This process usually takes about 3-5 minutes. Creaming incorporates air into the butter, which helps the cake rise and gives it a tender crumb.
Make sure the butter is at room temperature for ideal creaming.
Incorporate Eggs
Add the eggs one at a time to the butter mixture, beating well after each addition. This gradual incorporation guarantees the mixture doesn’t split and maintains a smooth consistency. The eggs should be at room temperature to blend more easily with the creamed butter and sugar.
Add Vanilla Extract
Mix in the vanilla extract until well combined. Vanilla enhances the flavor of the cake, adding a subtle depth and warmth. Guarantee the vanilla is evenly mixed throughout the batter for consistent flavor in every bite.
Combine Mixtures
Gradually add the dry ingredients to the butter mixture, alternating with the eggnog. Start and end with the dry mix, mixing until just combined. This method helps maintain the cake’s structure and prevents overmixing, which can make the cake tough.
Be gentle and use a spatula to fold if needed.
Fold in Rum
If using, gently fold in the rum into the batter. This step is optional but adds a rich, festive flavor to the cake. Use a spatula to carefully incorporate the rum to avoid deflating the batter. Guarantee it’s distributed evenly throughout the mixture.
Fill & Smooth
Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Leveling the batter guarantees even baking and a uniform cake shape.
Tap the pan gently on the counter to release any air bubbles trapped in the batter.
Bake & Test
Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Check the cake’s doneness at the 45-minute mark to avoid overbaking.
A clean toothpick indicates the cake is baked through, while a few crumbs suggest it needs a bit more time.
Cool & Transfer
Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack. This resting period helps the cake firm up, making it easier to handle.
Gently invert the pan to release the cake onto the rack and let it cool completely.
Dust & Serve
Once completely cooled, dust the cake with powdered sugar before serving. Use a fine mesh sieve for an even coating. The sugar adds a touch of sweetness and an elegant finish.
For a festive touch, consider drizzling with eggnog glaze. Guarantee the cake is cool to prevent the sugar from melting into it.
Ingredient Swaps
- For a dairy-free version, substitute unsalted butter with a plant-based butter and use a dairy-free eggnog.
- If you don’t have ground nutmeg, you can use cinnamon or allspice as alternatives for a slightly different flavor profile.
- To make it non-alcoholic, simply omit the rum or replace it with an equal amount of additional eggnog.
You Must Know
- Preheat Oven: Always preheat your oven to 350°F (175°C) before starting to guarantee the cake bakes evenly from the start.
- Use Softened Butter: Make certain the butter is softened to room temperature for easier creaming with sugar, resulting in a lighter and fluffier cake texture.
- Alternate Dry and Wet Ingredients: When mixing the dry ingredients with the butter mixture, alternate with the eggnog, starting and ending with the dry mix. This technique helps maintain the cake’s structure and avoids a dense texture.
- Cool Before Dusting: Allow the cake to cool completely on a cooling rack before dusting with powdered sugar to prevent it from melting into the cake.
- Add Festive Touch: Consider making an eggnog glaze by mixing powdered sugar with eggnog for a festive finishing touch, enhancing both the presentation and flavor of the cake.
Serving Tips
- Serve the cake with a scoop of vanilla ice cream for extra creaminess.
- Pair with a warm mug of spiced eggnog for a cozy flavor combination.
- Add a sprinkle of ground cinnamon on top for added warmth and aroma.
- Serve with fresh berries for a burst of color and freshness.
- Accompany each slice with a dollop of whipped cream and a mint sprig.
Storage & Make-Ahead
Eggnog Bundt Cake can be stored in the refrigerator for up to 5 days.
Guarantee it remains moist.
For make-ahead convenience, bake and freeze the cake without the powdered sugar dusting.
It freezes well for up to 3 months.
Thaw overnight in the refrigerator before serving.
Reheating
To gently reheat Eggnog Bundt Cake, use a microwave on low power for 10-15 seconds.
An oven at 300°F for 10 minutes can also be used.
Alternatively, briefly warm on a stovetop in a covered pan.
Eggnog’s Festive American Roots
Amid the twinkling lights and frosty air of the holiday season, eggnog emerges as a cherished symbol of American festivities.
Imagine this: a cozy room filled with laughter, the gentle hum of conversation, and that unmistakable aroma of nutmeg and cream swirling in the air. Eggnog, with its rich, velvety texture, has woven itself into our cultural tapestry.
It all began in colonial America, where settlers adapted the traditional British “posset” into the eggnog we recognize today. They blended eggs, milk, and spirits, crafting a drink that warmed hearts and souls.
As I sip on a creamy glass, I’m reminded of its journey through time, a delicious proof of our shared history. This festive concoction truly captures the essence of holiday cheer.
Final Thoughts
Why not give this delightful Eggnog Bundt Cake a try and surprise your loved ones with its festive flavors?
Feel free to tweak the recipe to suit your tastes, such as adding a touch of eggnog glaze or skipping the rum for a non-alcoholic version.
Enjoy!
Frequently Asked Questions
Can This Cake Be Made Gluten-Free?
You can definitely make this cake gluten-free! Substitute all-purpose flour with your favorite gluten-free blend. I recommend adding a pinch of xanthan gum for better texture. You’ll still savor the delightful holiday flavors without gluten worries. Enjoy baking!
How Can I Make This Cake Without Using an Electric Mixer?
You can absolutely make this cake without an electric mixer! I’d use a sturdy whisk or wooden spoon to cream the butter and sugar. Just apply some elbow grease for that fluffy texture, and get whisking!
What Are Some Alternative Toppings to Powdered Sugar?
For a creative twist, I’d suggest topping it with a rich cream cheese frosting or a decadent caramel drizzle. You could also sprinkle toasted nuts or use a luscious chocolate ganache for an indulgent finish. Enjoy!
Can I Substitute Eggnog With a Non-Dairy Alternative?
Absolutely, you can swap eggnog with a non-dairy alternative. I’d suggest using almond or oat milk with a pinch of nutmeg for that classic flavor. It’s a delightful twist that keeps it creamy and flavorful!
How Do I Prevent the Cake From Sticking to the Pan?
I always make sure to generously grease every curve of the pan with butter or non-stick spray before adding flour. This creates a barrier, ensuring the cake slides out smoothly, leaving no delicious bits behind.
Eggnog Bundt Cake
Equipment
- 1 Bundt pan
- 1 Mixing bowl
- 1 Electric mixer
- 1 Whisk
- 1 Spatula
- 1 Cooling rack
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup eggnog
- 1/4 cup rum optional
- powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a Bundt pan.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
- In a separate bowl, use an electric mixer to cream the butter and sugar until light and fluffy.
- Add the eggs one at a time to the butter mixture, beating well after each addition.
- Mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the eggnog, starting and ending with the dry mix.
- If using, gently fold in the rum.
- Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
- Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a cooling rack.
- Once completely cooled, dust the cake with powdered sugar before serving.
Notes
