Here’s a question for you. Eggnog … “Hooray!!” or “No Way!” Where do you stand? There seems to be a definitely line in the sand when in comes to this beverage. You either love it or you hate it. Unless you’re like me. I’m kind of on the fence. I am firmly stationed in the “No Way!” camp when it comes to drinking eggnog. It’s not that I dislike the taste. For me, it’s a problem with the consistency. It’s just too thick. Blegh!
However, that being said, I have found a way to enjoy eggnog. I love using it in baked goods! Cookies? Oh yeah. French Toast? Yes, please! Even oatmeal. So good! In my experience, eggnog lends a wonderful flavor to a variety of baked goods and does not gross me out the way trying to drink it does. So if you’re on the “No Way!” of the eggnog debate, perhaps if you try it a different way you’ll be a convert too. How about eggnog in a cake? Uh hmmm… it’s amazing. Trust me here.
This month for BundtaMonth the theme is to bake a boozy bundt. Now that’s a theme I can get behind. I thought about my success in using eggnog in other recipes but I’d had yet to try baking a cake. This eggnog bundt cake is beyond moist. It’s lightly spiced with cinnamon and nutmeg then glazed with a bourbon spiked glaze. All the flavor of the holiday season baked into a lovely bundt cake and it’s sure to please even the people who loathe eggnog.
If you’d like to join in, pick your poison and come along for the ride. Bake a boozy bundt! Then just add your link below so we can all see your creation. In the meantime, be sure to check out what all the other hostesses baked up this month!
~KAraby Spice-Limoncello Bundt Cake with Limoncello Glaze by Lora from Cake Duchess Bailey’s and Buttershots Bundt Cake by Karen from In The Kitchen With KP Banana Pineapple Bundt Cake with Coconut Rum Glaze by Carrie from Poet In The Pantry Chocolate Bourbon Mini Bundt by Holly from A Baker’s House Chocolate Port Bundt Cake by Paula from Vintage Kitchen Eggnog Rum Pound Cake by Dorothy from Shockingly Delicious Madeira Pound Bundt Cake by Renee from Magnolia Days Mint Chocolate Chip Bundt Cake with Creme de Menthe by Laura from The Spiced Life Shirley Temple Bundt Cake by Kim Beaulieu from Cravings Of A Lunatic Spiked Eggnog Bundt Cake with Bourbon Glaze by Kate from Food Babbles Sweet Potato Bourbon Bundt by Jennie from The Messy Baker Blog Long Island Iced TeaCake by Deb from Knitstamatic Rum and Raisin Butter Bundt with Rum Honey Glaze by Stacy from Food Lust People Love Tiramisu Bundt Cake with Kahlúa Mascarpone Glaze by Anuradha from Baker Street Vanilla and Bourbon Cake by Kate from Diet Hood Vanilla Mini Bundt Cakes with Kahlúa by Alice from Hip Foodie Mom
With a buzzing in the air and in our heads, we’re swaying over to bake boozy bundts this month. Here’s how you can join the party:– Get inspired by your favorite cocktail, mocktail or just use your favorite liqueur and bake us a Bundt for Boozy December.
One Year Ago: Chocolate Cranberry Brownie Muffins
Two Years Ago: Dutch Apple Pie
A moist eggnog-infused cake lightly spiced with cinnamon and nutmeg then drizzled with a bourbon glaze
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 sticks unsalted butter, room temperature
- 2 cups sugar
- 1 1/4 cups eggnog
- 2 tablespoons bourbon
- 1 teaspoon vanilla
- 3 eggs, room temperature
- 1 cup confectioners' sugar
- 2 tablespoons eggnog
- 2 tablespoons bourbon
- 1/2 teaspoon vanilla
- Preheat oven to 350 degrees. Grease and lightly flour a bundt pan. Set aside.
- In a medium bowl, sift together flour, baking powder, salt and spices. In a second medium bowl, mix eggnog, bourbon and vanilla.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing just until incorporated.
- Beggining and ending with the flour, add 1/3 flour into wet mixture, alternating with milk mixture.
- Pour into bundt pan and bake until done a tester inserted in the center comes out clean, about 55-60 minutes.
- Cool in the pan for 10 minutes then invert and remove from pan. Cool on a wire rack completely.
- In a small bowl, combine the confectioners' sugar, eggnog, bourbon and vanilla. Spoon over the top of the cake, allowing it to drip down the sides.
Adapted from Chef Pandita