Eggnog cake is a simple yet delicious dessert for the holiday season. I generally don’t like to make bundt cakes. There is always the fear that the cake won’t come out of the tin. But this time I made sure to grease every tiny corner of the tin and it came out very easily. The tedious greasing is definitely worth it, as the bundt shape makes the eggnog cake even more appealing.
The eggnog bundt cake is very rich by itself. I didn’t want to overpower the eggnog flavor that is why I decided not to glaze the cake. If, however, you prefer a glaze I would recommend a simple milk glaze, consisting of milk and sifted icing sugar.
Let me know if you give it a try! ;)
- 125g all-purpose flour
- 125g corn starch
- 15g baking powder
- 1 tsp ground cinnamon
- 5 eggs
- 250g icing sugar
- 25g vanilla sugar
- 1/4l eggnog
- 1/4l vegetable oil
- 1. Preheat oven to 160°C. Grease a bundt cake tin with butter and dust it with flour. Shake the excess flour out of the baking tin.
- 2. In a small bowl, combine flour, corn starch, baking powder and cinnamon.
- 3. Mix the eggs together with icing and vanilla sugar. Beat the mixture for about 4 minutes until it thickens. Add the eggnog and vegetable oil and combine well. Gradually add the flour mixture and beat it until everything is incorporated. Bake for about 50 minutes, until a toothpick inserted comes out clean. Let the cake cool a bit before removing it from the tin. Let it cool completely on a wire rack. Dust the eggnog bundt cake with icing sugar before serving.
- The eggnog I've used is very thick and contains alcohol. You might have to add more of the dry ingredients if you are using thin eggnog.
I’ll definitely post a picture once it is finally done :)