Spiced Eggnog Bundt Cake -A Holiday Tradition
Do you love bundt cakes?? Seriously, I simply adore them-maybe it is because of the shape of the pan, the density of the cake, the way all of the ingredients meld together in harmony, I just don't know!! But I do know that this is one cake to remember!! Isn't it a showstopper!!
Bundt pans come in all shapes and sizes and some of them are amazingly intricate. You may be tempted to purchase the pan with more design, but don't! They are tricky creatures and I want this baking experience to pleasant for you!! This pan is the original bundt design and will accommodate 10 to 15 cups, a must have for every baker.
Ingredients for the Cake:
Pre-heat oven to 350 degrees
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 clovesIngredients 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 grease and flour a 10 to 15 cup bundt pan. It is important to use this size of pan, because this is a very dense cake and if you do not use the larger bundt pan you will have to increase the length of time to bake your cake.
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.
Presentation is everything!
This is my favorite cake stand, I like the way the frosty white glaze has drizzled down the sides of the cake(makes me think of snow!) and rested on the clear glass- I wanted a pop of color so I placed fresh raspberries on top of the glaze before it set!
Please Join Me~
Savvy Southern Style