Eggnog Bundt Cake

Eggnog Bundt cake

Had some eggnog left over from the holidays and didn’t want it to go to waste so played with adding it to my standard bundt cake recipe.  Results were pretty good.  This is a really rich cake, has 6 eggs in it, and so much flavor.  It has a light texture because I decided to use cake flour instead of all purpose.  I thought that might be a better choice since I was using so much rich ingredients with the 6 eggs and the cup of eggnog which has so much cream and eggs in it already.

1 cup butter, softened

3 cups sugar

6 eggs

3 cups cake flour

3/4 tsp. baking powder

1/2 tsp. salt

1 cup eggnog

2 tsp. vanilla

2 tablespoons rum

1 tsp. cinnamon

3/4 tsp. nutmeg

Glaze – 1 cup powdered sugar and 3 tablespoons cream

Grease and flour a 12 cup bundt cake pan.  Preheat oven to 350 degrees.  Beat the butter at medium speed for about 2 minutes until creamy.  Gradually add in the sugar, beating till light and fluffy.  Add eggs in, one at a time.  Beat till light yellow.  Shift together all the dry ingredients and then add to butter egg mixture, at low-speed, alternately with eggnog till just mixed. Add in the vanilla and rum.  Pour into the prepared pan and bake for 50-55 minutes.  Remove from pan.  Cool on wire rack until cool.  Place on plate and mix glaze.  Mix powdered sugar with cream and stir until smooth.  Drizzle over top of cake


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