Monday, December 17, 2012

Eggnog Bundt Cake

In honor of the holidays, I’m taking a quick break from my healthy food zeal and diving head first into this delightful eggnog Bundt cake. It’s only Christmas once a year, right?

I am so excited about this cake because I don’t really like eggnog. But I love the idea of it. The smell and taste of this cake evokes so many memories of growing up, snuggling with my parents in front of a roaring fire while they sipped frothy cups of eggnog. And if you want to get a little crazy, serve a slice Christmas morning with coffee.

Eggnog Bundt Cake
Courtesy of Cook’s Country
Serves 8 to 10

1 recipe yellow Bundt cake batter (below)
1 tsp ground nutmeg
¼ tsp ground cinnamon
¼ cup dark rum or brandy (I highly recommend using brandy.)
1½ cups confectioners' sugar

FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350˚. Grease and flour 12-cup nonstick Bundt pan. Combine 1 cup cake batter, nutmeg, cinnamon, and 1 tablespoon rum or brandy in large bowl and stir until just combined. Spread remaining batter in even layer in prepared pan. Spoon spiced batter over top and spread gently in thin, even layer. Bake until toothpick inserted into center comes out with few crumbs attached, 50 to 60 minutes. Cool cake in pan 25 minutes, then turn out onto wire rack set inside rimmed baking sheet. Let cool completely, about 3 hours.

FOR THE GLAZE: Whisk confectioners' sugar and remaining rum or brandy in bowl until smooth. Pour over cooled cake and let dry, about 30 minutes. Serve.

Classic Yellow Bundt Cake

3 cups (15 oz) all-purpose flour
1 tsp salt
1 tsp baking powder
½ tsp baking soda
¾ cup buttermilk, room temperature
1 tbsp vanilla extract
1 tbsp lemon juice
18 tbsp (2¼ sticks) unsalted butter, cut into 18 pieces and softened
2 cups (14 oz) sugar
3 large eggs, plus 1 large yolk, room temperature

Adjust oven rack to lower-middle position and heat oven to 350˚. Grease and flour 12-cup nonstick Bundt pan. Combine flour, salt, baking powder, and baking soda in medium bowl. In small bowl, whisk buttermilk, vanilla, and lemon juice together.

Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs and egg yolk, one at a time, and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, scraping down bowl as needed.

Scrape batter into prepared pan and gently tap pan on counter to release air bubbles. Bake until toothpick inserted in center comes out clean, 50 to 60 minutes, rotating pan halfway through baking. Cool cake in pan on wire rack for 10 minutes. Remove cake from pan and cool completely, about 2 hours. (Cooled cake can be wrapped with plastic wrap and stored at room temperature for up to 2 days.)

Editor’s Note: We used individual rose-shaped Bundt pans to create this beautiful cake.

For a printable version of this recipe, please click here.

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