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 try Williams Sonoma, they always have designs that turn out so beautiful!
There are two important secrets to this recipe.
SIFT YOUR DRY INGREDIENTS
LET YOUR WET INGREDIENTS WARM TO ROOM TEMP BEFORE MAKING
If you follow those two rules I seriously don’t think you can mess it up. But good luck anyways 😉
2 1/2 C Flour
1/4t Ground Nutmeg
1 1/2t Baking Powder
1 1/2C Sugar
4 Large Eggs
1t Vanilla Extract
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
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!