Have leftover eggnog from the holiday? Or just love eggnog? Bake my delicious Eggnog Swirl Bundt Cake with Eggnog Glaze.
Eggnog is one of those things that you either really love or you don’t. I don’t drink milk, but I happen to love eggnog flavored things. Cakes, cookies, trifles, eggnog syrup, I love all things eggnog. After the holiday is over, I always have some eggnog left over. I feel bad tossing it because it has such a short season, and when I throw away the eggnog that means the holiday season really is over. Instead of tossing it, I’m making an eggnog swirl bundt cake with an eggnog glaze. I hadn’t made a bundt cake in a long time and I forgot how much I love them. They are so pretty and much less hassle than making a frosted cake. You make a quick glaze and call it good. This is the kind of cake that says, “Come sit down, have a cup of tea, let’s hang out.”
When I was driving home from my brother’s wedding we stopped at my favorite place (Wawa – no one understands Wawa until they have been to one.) and they had eggnog, so obviously I had to buy some to bring home. I always have cooler bags in my car for impulse purchases like this.
Eggnog Swirl Bundt Cake:
- 1 cup butter, room temperature
- 3 cups sugar
- 6 eggs
- 3 cups cake flour, sifted
- 2 Tablespoons cake enhancer (optional)
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 2 Tablespoons rum
- 1 cup eggnog
- 1 teaspoon cinnamon
- 3/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
Glaze:
- 1 1/2 cups powdered sugar, sifted
- 1/4 cup eggnog
- 1 Tablespoon rum
- 1/2 teaspoon vanilla
- freshly grated nutmeg
Preheat oven to 350 degrees. Liberally spray a 12-cup bundt pan with baking spray with flour. (Make sure to liberally spray, mine stuck a little.) Cream together butter and sugar for 5 minutes, until very light and fluffy.
Add eggs, one at time until incorporated. Add vanilla and rum.
Add 1/3 of the flour mixture.
Add half of the eggnog. Mix on low until incorporated, then add next addition. Repeat until everything is added.
Add half of the batter to the prepared pan. With the remaining batter add the cinnamon, nutmeg, allspice, and cloves. Mix by hand until combined.
Spoon the spiced batter over plain batter and use a knife to swirl together. Bake for 50 to 55 minutes, or until a toothpick comes out clean.
notes
Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make the glaze, whisk together powdered sugar, eggnog, rum, and vanilla.
Drizzle over cooled cake. Top with fresh nutmeg.
Eggnog Swirl Bundt Cake
Ingredients
- 1 cup butter room temperature
- 3 cups sugar
- 6 eggs
- 3 cups cake flour sifted
- 2 Tablespoons cake enhancer optional
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 2 Tablespoons rum
- 1 cup eggnog
- 1 teaspoon cinnamon
- 3/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
Eggnog Glaze
- 1 1/2 cups powdered sugar sifted
- 1/4 cup eggnog
- 1 Tablespoon rum
- 1/2 teaspoon vanilla
- freshly grated nutmeg
Instructions
- Preheat oven to 350 degrees. Liberally spray a 12-cup bundt pan with baking spray with flour.
- Cream together butter and sugar for 5 minutes, until very light and fluffy.
- Add eggs, one at time until incorporated. Add vanilla and rum.
- Whisk together cake flour, cake enhancer, baking powder, and salt.
- Add 1/3 of the flour mixture and half of the eggnog. Mix on low until incorporated, then add next addition. Repeat until everything is added.
- Add half of the batter to the prepared pan. With the remaining batter add the cinnamon, nutmeg, allspice, and cloves. Mix by hand until combined.
- Spoon the spiced batter over plain batter and use a knife to swirl together.
- Bake for 50 to 55 minutes, or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To make the glaze, whisk together powdered sugar, eggnog, rum, and vanilla. Drizzle over cooled cake. Top with fresh nutmeg.
Notes
