Eggnog Spice Cake with Vanilla Glaze

Every time I have started a food blog post thus far I have gone straight to the title “THE BEST EVER” and had to change it for the sake of not being corny and actually describing what I am making. But, truly one of my goals I want to accomplish in this blog is to share recipes that aren’t good – they are THE BEST!!! These recipes aren’t just Pinterest fluff, they belong in your special box of recipe cards that you go to when you really want to impress. Disclaimer aside, I made this yesterday for my husband’s work party, and it is the most delicious eggnog recipe I have ever attempted, so I have to share with all of you. 🙂

Being a new(ish) mom, Bundt cakes are my absolute favorite treat to make. The directions are easy, cleanup is minimal, and they work perfectly as either an after-dinner dessert or a quick breakfast out the door with coffee in the morning. Plus, they sell such intricate Bundt pans that they come out GORGEOUS and everyone will tell you how beautiful your dessert is while you are secretly smiling on the inside thinking about how easy it was compared to the triple layer cake you were debating making instead. hehe.

If you are looking for a fancy Bundt pan I would recommend searching for “Nordic Wear” pans like the ones I have linked in this post, they always have designs that turn out so beautiful!

There are two important secrets to this recipe.



If you follow those two rules I seriously don’t think you can mess it up. But good luck anyways 😉

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2 1/2 C Flour
1t Cinnamon
1t Ginger
1/4t Ground Nutmeg
1/4t Allspice
1 1/2t Baking Powder
1/4t Salt

1C Butter
1 1/2C Sugar
4 Large Eggs
1t Vanilla Extract
1C Eggnog


Preheat oven to 325 degrees. Grease and flour your Bundt pan. Don’t skip this, it will stick.

In a large bowl, sift your dry ingredients. Set aside

In a bowl with an electric mixer, combine your butter and sugar, mixing until creamy. Beat in 1 egg at a time. Add vanilla last and mix again. Should be creamy/fluffy.

Add the dry ingredients to the wet in small increments, hand mixing only a little after each addition. Alternate with the 1C of eggnog. Be sure to not over mix.

Bake at 325 degrees Fahrenheit for 50-55 minutes or until a toothpick inserted in the cake comes out clean. Let the cake cool 10-15 minutes before popping it out of the mold, and let it cool the rest of the way on a wire rack. Or serve it to guests ASAP while HOT 🙂

Optional icing: I only say optional because I don’t have a huge sweet tooth and know I’m not the only one, so if you want something less sweet don’t feel obligated to add it. I normally don’t ice my Bundt cakes, but this one really was particularly good iced, so I would suggest giving it a try!

5T Unsalted Butter Melted
2C Confectioner’s Sugar
1 1/2t Vanilla Extract
3-5T Milk

Using your mixer again, combine the butter, sugar and vanilla. Start the mixer slowly so you don’t explode a cloud of sugar all over your kitchen 🙂 Once mixed, slowly add milk, one Tablespoon at a time until you reach your desired consistency. The icing in the picture I used about 4 for, because I wanted it a little runnier so I could just drizzle it and it spread on its own.

This cake is such a perfect addition to your Christmas baking repertoire and I hope you love it!

X.O. – Abbey Co.

Abbey Co. Seattle is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. I am not sponsored by any of these products, but am bringing you info on how to purchase them because I LOVE THEM!!!  

6 Replies to “Eggnog Spice Cake with Vanilla Glaze”

  1. Looks yummy! Can you add a printer option to your recipe section of your blog? I save all my favorite recipes in a (paper) folder.

    Great job on a well rounded fun, yet informative, blog! Nicely designed, too.


  2. This weekend I made the eggnog bundt cake. It is delicious! The blend of spices is lovely. Inspired by a rum spiced Christmas cookie I like, I decided to add 2 T. of rum to the cake (to keep the liquid base balanced I took out 2T. of the eggnog). Then I thought, why not, and added 2 teaspoons of rum to the icing, plus an additional tablespoon of vanilla extract. Thank you for sharing a yummy recipe. I look forward to trying some of your Croque Madamme!


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