Eggnog Bundt Cake
Servings: 8
Calories: 455kcal
This beautiful Eggnog Bundt Cake combines the outstanding flavors of eggnog, cinnamon and nutmeg. A very moist and delicious bundt cake.
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Ingredients
- ¾ cup butter softened
- 1 ½ cups sugar
- 3 large eggs
- 1 vanilla bean or 1 teaspoon pure vanilla extract
- 1 ¾ cups flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ cup eggnog
- 2 tablespoons powdered sugar for decorating
Instructions
- Preheat oven to 350º Fahrenheit.
- Prepare the bundt cake pan by greasing it with butter and lightly dusting with flour. I use a pastry brush to make sure the butter gets into all the crooks and crannies. Lightly dust with flour, then remove any excess by turning the pan upside down and banging the side with your hand.
- Whisk together the flour, baking powder, salt, cinnamon and nutmeg.
- In large mixing bowl, beat butter, vanilla and sugar on medium speed until light and fluffy.
- Beat in the eggs one at a time.
- Turn the mixer to medium-low speed. Add the flour mixture alternating with the eggnog. Blend just until incorporated.
- Pour the batter into the prepared pan. Spread evenly, filling all the crevices.
- Bake 30-40 minutes or until a toothpick inserted into the center of cake comes out clean.
- Cool 10 minutes in the pan, then invert cake onto a wire rack to cool completely.
- Dust lightly with powdered sugar.
Nutrition
Calories: 455kcal | Carbohydrates: 63g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 323mg | Potassium: 177mg | Fiber: 1g | Sugar: 41g | Vitamin A: 682IU | Vitamin C: 0.4mg | Calcium: 84mg | Iron: 2mg