I found this delicious Eggnog Bundt Cake recipe on the Betty Crocker website.
“This rich cake is inspired by the flavors of holiday eggnog, topped with a sweet nutmeg glaze. Even if you’re not an eggnog lover (especially if you are!), you’ll adore this cake!”
https://www.bettycrocker.com/recipes/eggnog-bundt-cake/c99ae05a-795c-4b0b-99af-4db69c732c76
I love eggnog, so this was a very appealing recipe.
Ingredients
Cake
- 1 box Betty Crocker super moist yellow cake mix
- 1 box (3.4 ounces) of Jell-O white chocolate instant pudding and pie filling mix
- 1 cup half-and-half (I replaced the 1 cup of half-and-half with 1 cup of eggnog.)
- half a cup of vegetable oil
- four eggs
- 2 tablespoons bourbon
- 1/2 a teaspoon of ground nutmeg
Glaze
- 1 1/2 cups powdered sugar
- 2 to 3 tablespoons half-and-half
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla
Steps
- Heat the oven to 350°F. Generously spray the cake pan with baking spray and flour. I used a bundt cake pan.
- In a large bowl, beat the cake ingredients with an electric mixer on medium speed for two minutes, occasionally scraping the bowl. Pour into pan.
- Bake for 38 to 43 minutes or until a toothpick inserted in the center comes out clean. Remove from oven, let stand 20 minutes, and remove from pan to cooling rack. Cool completely for about an hour.
- In a small bowl, beat powdered sugar, 2 tablespoons of the half-and-half, 1/4 teaspoon nutmeg, and vanilla with the spoon until well blended; continue adding half-and-half, 1/2 teaspoon at a time until pourable. Pour over the cake. Store loosely covered at room temperature.
Tips from the Betty Crocker kitchens:
- Tip one: ready-made eggnog is typically available during the holidays, so replace 1 cup of half-and-half cake and 2 to 3 tablespoons in the glaze with the same amount of eggnog for an even more eggnog flavor.
- Tip two: it is important to use baking spray with flour for coating the pan. It will help with the successful removal of the cake from the pan.
- Tip three: no bourbon? Try Brandy instead.
Thank you for reading this blog post, and if you try this recipe, please let me know what you think. Also, if you have any questions or comments, please leave them in the Comments section below.
© 2019 I Don’t Know All The Answers, Nikki Mastro
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