Holiday Bundt Cake Love

I enjoy sharing pretty and tasty recipes with you all and this is one of

my special Holiday cakes that dresses up our table. This is a cake 

that says wow, here I am and I am dressed for the occasion.

So if you love Bundt cakes and eggnog, this is a recipe for you. If

eggnog is not your thing, but bundt cakes are you might like 

Blackberry Studded Lemon Pound Cake.



I pretty much adore bundt cakes, maybe it is the shape of the pan, 

the density of the cake or the way the frosting drapes itself over each

little crook of the cake, I am really not quite certain but this cake is

here along with a little information on choosing a bundt pan.




Before I became obsessed with Bundt cakes, I did not know that 

there are different sizes of bundt pans.  They come in all shapes and 

sizes and some of them are amazingly intricate. If you are a 

seasoned bundt pan cake maker (that is a mouth full) then this will 

not apply to you, if you are not I suggest you stay away from them, 

for a while and for this recipe. This pan is the original bundt design 

and will accommodate 12 cups of batter, Nordicware Classic.  This is

just an example of a pan-mine is not Nordicware.



Ingredients for the Cake: Pre-heat oven to 350 degrees
~Recipe is Printable~


1 cup of butter, softened
3 cups of sugar
6 large eggs
3 cups of sifted cake flour
3/4 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of eggnog
1 tablespoon of vanilla extract
2 tablespoon of rum extract 
11/2 teaspoon of ground cinnamon
1 teaspoon of ground nutmeg
1/2 teaspoon of ground allspice
1/4 teaspoon of ground cloves

Ingredients for Frosty White Glaze:

1 1/2 cups sifted powdered sugar
1/4 cup softened unsalted butter
1/4 cup to 1/2 cup heavy whipping cream
2 tsp vanilla extract

Mixing up the Glaze:
Soften butter at room temperature
Sift powder sugar in mixing bowl
Add softened butter
Beat until creamy and well blended
Add 2 tsp vanilla
Gradually add heavy whipping cream 1/4 cup at a time until creamy-you may add more or less depending on the thickness you desire-I Love mine thick!!
Pour over cooled bundt cake and garnish with raspberries.

 Mixing up the Batter:

In a stand mixer with wire whip attachment, beat butter on medium speed for about 4 minutes or until creamy.
Gradually add sugar, one cup at a time and  beating very well.
Add eggs, one at a time and  beating until well 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 just until blended after each addition.

Stir in vanilla and rum extract

Pour half of the batter into the prepared pan.

Stir the cinnamon, nutmeg, allspice and cloves in the remaining batter.
Spoon spiced batter over plain batter and swirl together using a knife.


Preparing the Bundt Pan: 


Generously spray 12 cup bundt pan (or larger) with Baker Joy's- I love this stuff so much easier than

greasing and flouring and the results are always great. It is important to use this size of pan, since this

is a very dense cake and if you do not use this size of bundt pan or larger you will have batter

overflowing.  Not a happy sight.





Baking the Cake:

Bake for 50-55 ( start checking your cake at 45 minutes- you can insert a wooden pick into the center

of your cake, if it come out clean it is done)  Cool in pan for 30 to 45 minutes on a wire rack.  Invert

the cake onto the wire rack and let it continue to rest for another 30 minutes-remove cake from pan.  





~Eggnog Bundt Cake~


For this cake I used a clear cake stand, I like the way the frosty

white glaze has cascaded down the sides of the cake and draped on 

the clear stand. I think it looks like snow.  I wanted just a pop of 

Holiday color so I added a few fresh raspberries on top before the 

glaze set. 




Please Join Me~

Thistlewood Farm











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4 comments:

  1. Such a beautiful cake! It is almost a shame to eat it-- except that I am sure it tastes delicious!
    :) Samantha

    ReplyDelete
  2. I would love to make this cake! The recipe sounds delicious and the photos look gorgeous. I didn't see the recipe included for the frosty white glaze. Could you share the recipe for the glaze too? Thank you for your consideration of my request. Amber

    ReplyDelete
  3. Amber, thank you for enjoying this post!


    1 1/2 cups sifted powdered sugar
    1/4 cup softened unsalted butter
    1/4 cup to 1/2 cup heavy whipping cream
    2 tsp vanilla extract


    Soften butter at room temperature
    Sift powder sugar in mixing bowl
    Add softened butter
    Beat until creamy and well blended
    Add 2 tsp vanilla
    Gradually add heavy whipping cream 1/4 cup at a time until creamy-you may add more or less depending on the thickness you desire-I Love mine thick!!
    Pour over cooled bundt cake and garnish with raspberries.

    ReplyDelete
  4. This gorgeous cake caught my eye from your sidebar, and I had to pin it for baking this Christmas. Thanks for sharing your recipes and beautiful photos!

    ReplyDelete

Thank you to each one of you for stopping by today-I love to hear from you!