I have a love/hate relationship with eggnog.
Every year I buy a carton when the holidays approach. It seems like such a festive thing to do. It’s so creamy and spicy…. how could it not be delicious? Well.
I love eggnog. For about the first three sips. Honestly, it’s all downhill after that. It’s just too much for me to handle. You think I’d learn, but I go through this every year. No joke.
This year we hosted Thanksgiving for Sam’s family, and ended up with two full cartons of eggnog leftover. In the spirit of not letting anything go to waste, I’ve been trying to use the eggnog in creative ways.
Turns out my favorite way to use it up is eggnog rum bundt cake. And it’s so pretty, too!
This cake is almost coffee cake-ish, although I originally made it as a dessert, I found it to be perfect for breakfast with a cup of joe. Try it out yourself, or let me know what your favorite eggnog recipe is. I still have half a carton to go…
Eggnog Rum Bundt Cake
1 cup butter, softened
3 cups sugar
6 large eggs
3 cups sifted flour
3/4 tsp baking powder
1/2 tsp salt
1 cup eggnog
2 tsp vanilla extract
2 T dark rum or brandy (optional)
1 tsp ground cinnamon
3/4 tsp ground nutmeg
1/2 tsp ground allspice
1/4 tsp ground cloves
1 cup sifted powdered sugar
2 T + 1 tsp heavy whipping cream
Grease and flour a large bundt pan. Preheat oven to 350.
Beat butter on medium speed for 2 minutes or until creamy. Gradually add sugar, beating 5-7 minutes. Add eggs, one at a time, mixing until yoke is incorporated.
In a separate bowl, combine flour, baking powder and salt. Add to butter and sugar mixture, alternating with eggnog, starting and ending with flour mixture. Stir on low speed until just blended after each addition. Stir in vanilla and rum.
Pour half of batter into the prepared pan.
Stir the cinnamon, nutmeg, allspice and cloves into the remaining batter. Spoon spiced batter on plain batter and swirl together using a knife.
Bake 50-55 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan for 15 minutes on a wire rack. Remove from pan and cool on rack.
Frosting: Combine sifted powdered sugar and heavy cream. Transfer cooled cake to a plate and drizzle glaze over it.
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