Often times when I sit down to write a blog post the title that comes to mind is “BEST EVER <insert baked good>”! I feel like this is corny and what most bloggers do, which leaves Pinterest a confusing website full of recipes only claiming to be the best. However, I have made it my duty to only share recipes with you once I have tried many times to perfect them! This Eggnog Bundt Cake is one I feel deserving of the title.
This is packed full of my favorite holiday flavors and I so look forward to making it every Christmas season. Bundts have become one of my favorite desserts since they are honestly super easy, but if you find a great flavorful and moist recipe friends will NEVER complain that you didn’t work harder to make it! Plus if you decide to frost them you pretty much just dump the icing over the top – no fussing with piping bags or complicated technique.
Whether you are enjoying this cake early in the morning with coffee, or after a holiday dinner with loved ones, it is the perfect match. Be sure to pin this one so you can go back and access it every year! I hope you enjoy, and happy eggnog season!
There are two important secrets to this recipe:
1 – SIFT YOUR DRY INGREDIENTS
2 – LET YOUR WET INGREDIENTS WARM TO ROOM TEMP BEFORE MAKING
Do these two things and you can’t miss!
- 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 (warmed)
- 1 1/2C Sugar
- 4 Large Eggs (room temp)
- 1t Vanilla Extract
- 1C Eggnog (room temp)
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. If you want to ice it, make sure to cool completely before topping it, since the warmth will just make the icing slide off!
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! If you want an extra strong eggnog flavor, substitute pasteurized eggnog in place of the milk (my favorite version).
5T Unsalted Butter Melted
2C Confectioner’s Sugar
1 1/2t Vanilla Extract
Using your mixer again, combine the butter, sugar and vanilla. Once combined, slowly add milk, one Tablespoon at a time until you reach your desired consistency (pictures shown are with 3T of milk). Be sure to ice immediately following making the frosting so that it does not harden.
This cake is such a perfect addition to your Christmas baking repertoire and I hope you love it!
X.O. – Abbey Co.
The Bundt pan I used specifically is a Nordic Ware – I purchased it years ago and can’t find this exact design to save the life of me! I am not sure what that design is called – my dad named it the “Game of Thrones” pan; funny, however not effective with search engines (ha, ha)! Below I linked a few similar decorative pans to shop from… the “Blossom” is next on my list to purchase – it’s the perfect design for iced Bundts!
*Disclaimer* I am an Amazon affiliate and get a tiny kickback if you purchase anything from my links… I only share things that I use and love, and it is just a small avenue for me to earn money to support my blog as I go.