Eggnog Cake
Eggnog Cake with a delicious eggnog glaze is the perfect holiday dessert!
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Dessert
Cuisine: Holiday
Servings: 12
Bundt Cake:
- 4 large eggs
- 1 ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup vegetable oil
- 1 ¼ cups eggnog
- 3 Tablespoons dark rum or brandy (optional)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoons salt
Eggnog Glaze:
- 1 ¼ cups powdered sugar sifted
- 2 Tablespoons melted butter
- 2 Tablespoons eggnog or more
Preheat oven to 350 F and grease and flour a bundt pan.
In the bowl of a stand mixer fitted with the paddle attachment combine eggs and sugar. Beat at medium-high speed for 4-6 minutes, until pale and fluffy (see picture above for reference).
With the mixer running on low speed add the vanilla extract, vegetable oil and the eggnog in a slow stream. Add the rum and mix until combined.
Combine flour, baking powder, and salt. Sieve into the stand mixer bowl and mix at low speed until just combined. Pour into prepared baking pan.
Bake for 45-55, until a skewer inserted in the center, comes out clean with only a few moist crumbs attached.
Let cake cool for 15 minutes in the pan on a cooling rack then turn out the cake onto the cooling rack and let cool completely.
Combine all the ingredients for the glaze and pour it over the cake. Instead of a glaze, you can also sprinkle the cake with powdered sugar.
- This cake tastes best after it has been sitting at room temperature for 24 hours. The eggnog flavor will get stronger with time
- Always grease and flour your cake pan especially bundt pans!
- IMPORTANT: Beat the sugar and eggs together until the mixture is pale and has increased in volume (see picture below). It’s best to use a stand mixer for this!
- I like to add a little bit of rum for an even better flavor
- Instead of eggnog and rum, you can also use the same amount of Advocaat or Eierlikoer (both are alcoholic beverages)
- Test the cake with a skewer for doneness after 40 minutes to prevent overbaking it. Baking the cake too long will make it dry
- Let the cake cool completely before pouring the glaze over it or sprinkling it with powdered sugar
- Store the cake at room temperature, don’t put it in the fridge
Calories: 279kcal | Carbohydrates: 52g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 152mg | Potassium: 160mg | Fiber: 1g | Sugar: 36g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg