The holidays are here and my preparations are in full swing. Tonight we're headed to an annual White Elephant Christmas party with long-time friends and I'm bringing dessert. I wanted to offer something festive but not fussy and I didn't want to spend a valuable December shopping Saturday stuck in the house. This cake was the trick. An easy and moist, holiday-inspired treat. Since it's a large crowd, I'm also bringing another yummy chocolate bundt cake but adding a tiny splash of peppermint extract into the batter and topping it with crushed peppermint candies. Happy baking all!
2 - large eggs
2 - cups powdered sugar
2 - tablespoons melted butter
3 - tablespoons eggnog
1 - tsp vanilla
dash of nutmeg
In a large bowl, add the cake mix, eggnog, milk, eggs, rum extract, nutmeg and melted butter. Mix together on low speed for 30 seconds. Beat on medium speed for 2 minutes or until smooth. Pour batter into a greased and floured bundt pan, mini loaf or mini bundt pans or just a regular large loaf pan.
Bake at 350 degrees for 30-40 minutes (large bundt pan) or 20-25 for mini bundt pans. Brush on half of the eggnog glaze . Cool for 5 minutes before removing form the bundt pan. Then remove cakes from pan and cool completely on a baking rack. Mix together the glaze ingredients and drizzle on each of the bundt cakes. Let glaze completely dry and the glaze is set.
Recipe from Mommy's Kitchen Blog; image from Food Librarian