Celebrate the holidays with this festive Eggnog Bundt Cake! This cake is simple to make
yet tastes so divine, it's perfect for all of your holiday parties!
Merry Christmas Eve my friends! As we get ready to celebrate these glorious holidays, I just wanted to take a moment to say thank you for being here. Thank you for reading my blog in 2016. Thank you for leaving comments and for letting me know when you make my recipes and for sharing your thoughts. Thank you for supporting me as I do the thing I love - cooking and baking and sharing my food with family and friends, and with you. Without you, I probably wouldn't still be here! I mean, I'd still be here. But the blog might not. 😍
I also want to share one more delicious recipe before the holiday frenzy begins. This made from scratch Eggnog Bundt Cake is gorgeous to look at, tastes absolutely amazing, and is super simple to make. That's the key here, simplicity! Because I know how busy we all are this time of year.
This cake really is perfect for any celebration you might be having, and it's also perfect for a New Years party. Rich and decadent, it's filled with the taste of eggnog and warm spices, then drizzled with a sweet eggnog glaze. Perfect for kids and adults alike!
Merry Christmas my friends. And for those that celebrate other holidays, Happy Holidays! I wish you all a wonderful and delicious holiday season spent with those you love. ❤
Eggnog Bundt Cake
Author: Sarah Bates | The Chef Next Door
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
1 teaspoon pure vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 cup eggnog
For the glaze:
1 cup sifted powdered sugar
2 tablespoons eggnog
Gold sugar sprinkles, if desired
Preheat the oven to 350 degrees. Coat a 12-cup Bundt pan with non-stick baking spray and set aside.
In the bowl of stand mixer, beat the butter and sugar until light and creamy. Add the eggs, one at a time, beating well until just combined. Add the vanilla.
Combine the flour, baking powder, cinnamon, nutmeg, and salt in a large bowl and whisk to combine. Alternately add the dry ingredients and the eggnog to the stand mixer, a little at a time. Beat at low speed just until blended.
Bake the cake for 55 - 60 minutes, or until a cake tester inserted into the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 20 minutes. Remove the cake from the pan and allow it cool completely on the wire rack.
Make the glaze by whisking together the one cup of powdered sugar and eggnog.
Place the cake on a cake stand or plate and dust with powdered sugar. Drizzle the glaze all over the cake, then sprinkle with the gold sugar sprinkles, if desired.