Saturday, December 10, 2011

Old Fashioned Eggnog Bundt Cake

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! 















1 - 18 oz yellow or butter cake mix
4 - tablespoons butter, melted
1 1/2 -cups eggnog
2 - large eggs
1/4 - 1/2 cup milk
1 - tsp rum extract
1/8 - tsp ground nutmeg

Glaze Ingredients:
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





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