This Eggnog Bundt Cake is nothing short of aromatherapy for the soul. As it baked, my entire home was filled with the delicious smell of warm, spicy vanilla.
Ok, I admit it. There was unrealized blogging opportunity for me in December. You see, I lost December and Christmas snuck up on me and hit me over the head. I came to just in time to finish up some last minute shopping and get on the road to my parents’ house. I was sad. Christmas is my favorite season and I LOVE, LOVE, LOVE holiday baking. This cake is just about the only baking I accomplished (don’t feel bad for my family though, my mom pulled through and had all our favorites ready when we arrived).
Despite my shortcomings as a holiday baker this year, I wanted to share this amazing cake anyway. Because, really it is THAT good and if I waited to post about it until next year it just seemed wrong.
By now, you have probably figured out that I regularly taste-test raw batter and this Eggnog Bundt Cake batter was worth every lip smacking lick. It is buttery and thick and packed full of vanilla flavor thanks to the addition of an entire tablespoon!
If you desire a delectable, pretty cake that will fill your home with the aroma of warm spicy vanilla, I recommend you whip up this Eggnog Bundt Cake and treat yourself to a piece alongside your coffee or tea.
- 18 T unsalted butter, room temperature
- 3 cups all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ cup buttermilk, room temperature
- 1 T vanilla
- 1 T lemon juice
- 2 cups sugar
- 3 large eggs plus 1 yolk, room temperature
- ¼ cup rum
- 1 tsp nutmeg
- ¼ tsp cinnamon
- 1½ cups powdered sugar
- Ensure oven rack is in the lower-middle position and preheat oven to 350 degrees F
- Prepare 12-cup Bundt pan by coating interior with a paste make of 1 T melted butter and 1 T flour, set aside.
- Combine the flour, salt, baking powder and baking soda in a medium bowl.
- In another bowl, whisk together the buttermilk, vanilla and lemon juice.
- In a large bowl, beat the butter and sugar with an electric mixer until pale and fluffy.
- Add the eggs one at a time and beat until combined.
- Alternately add the flour mixture and the buttermilk mixture on low speed.
- In a medium bowl, mix together 1 cup of the batter with 1 T of rum, the nutmeg and cinnamon.
- Spread the remaining batter in the prepared Bundt pan.
- Spoon the spiced batter in an even layer on top.
- Bake the cake for 50-60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Let the cake cool in the pan for 25 minutes and then invert on a cooling rack and let cool completely.
- Drizzle the cooled cake with a glaze made of the remaining 3 T of rum and the powdered sugar.
(Recipe adapted from Cook’s Illustrated: All-Time Best Holiday Baking)