If you’re looking for a festive treat to serve at your holiday party, look no further than eggnog cake. This delicious pound cake is flavored with eggnog, vanilla, and nutmeg and topped with an eggnog glaze for a decadent dessert that will please everyone at the table. It’s easy to make and the perfect way to end your holiday celebration.
Step By Step Instructions
Grease a 12-cup Bundt cake pan (measuring approximately 10 inches in diameter) generously and set aside. Preheat oven to 350°F/176°C. Flour: We use unbleached, organic all-purpose flour for the cake, but you can use any all-purpose or plain flour you have. Baking Powder: Make sure your baking powder is fresh and not expired; otherwise, the cake won’t rise properly. Eggs: Use large eggs, and be sure to use them at room temperature, so they easily incorporate into the batter. Eggnog: We use our homemade eggnog, but you can also use store-bought. Eggnog can be found in most grocery stores from December to January. Brown Sugar: To give the cake an extra caramel-like flavor, we use granulated and brown sugar in this recipe. You can use light brown sugar, dark brown sugar, or Muscovado sugar. Nutmeg: We love using freshly grated nutmeg for this recipe, but you can also use ground nutmeg if that’s what you have on hand. Vanilla: We use vanilla bean paste, but you can also use vanilla extract or substitute it with brandy for a grown-up eggnog flavor. Sprinkles: For decoration, you can add festive sprinkles to the top of the cake. This is optional but adds a nice touch. Mix the flour, baking powder, and salt in a large bowl and set aside. Beat the butter, brown sugar, and granulated sugar in a mixer until fluffy (around 3 minutes). Combine the wet ingredients in a separate bowl. Add the wet ingredients to the butter mixture and mix until combined. Then add the flour mixture by hand until fully incorporated, scraping off the bottom of the bowl to ensure all the ingredients are thoroughly combined. The batter will be thick. In a conventional oven, bake the cake for 55 to 65 minutes or until a cake tester comes out clean. Cool the cake in the pan for 10 minutes, then turn it onto a wire rack and let it cool completely before adding the glaze. To make the glaze, add the sugar, butter, and eggnog to a bowl. Mix to combine and add more eggnog, a tablespoon at a time, until it reaches your desired thickness. Spoon the glaze onto the cooled cake. If adding sprinkles, add them immediately to the glaze before it sets. Allow the glaze to set before serving. To make ahead, I suggest freezing (without the glaze once cooled). Then thaw on the day you plan to use it and add the glaze before serving. To Freeze: Eggnog cake can be frozen (without glaze) in an airtight container or wrapped in plastic for up to three months. When ready to use it, let it thaw at room temperature for about an hour. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
