Go Back

Rich Christmas Eggnog Bundt Cake

A moist and flavorful bundt cake infused with eggnog and spices, perfect for holiday celebrations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert, Holiday
Cuisine: American, Holiday
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour (Ensure it’s fresh for the best results)
  • 1.5 cups granulated sugar (Sweetness is key!)
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon ground nutmeg (Preferably fresh ground for fuller flavor)
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened (Use high-quality butter for richer flavor)
  • 1 cup eggnog (Choose a whole or organic eggnog for best results)
  • 3 large eggs (Bring these to room temperature for an easier mix)
  • 1 teaspoon vanilla extract (Pure vanilla extract is worth the investment)
For Serving
  • to taste Powdered sugar for dusting (For that beautiful finish!)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a bundt pan thoroughly with non-stick spray or butter.
  2. Cream together the softened butter and granulated sugar in a large bowl. Beat until the mixture is light and fluffy—about 3-5 minutes.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, baking soda, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet mixture alternately with the eggnog. Start and end with the flour mixture.
  6. Pour the batter into the prepared bundt pan and evenly distribute.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool in the pan for about 10 minutes. Flip onto a wire rack and let it cool completely.
Serving
  1. Dust with powdered sugar just before serving.

Notes

Quality is key in baking! Opting for fresh eggnog and pure vanilla will elevate your cake. The cake can be stored in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or frozen tightly wrapped for up to 2 months.