Eggnog Cake

10 mins
Serves 12
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Directions

  1. 1Set oven to 350°F (175°C).
  2. 2Set oven to 350°F (175°C).
  3. 3Set oven to 350°F (175°C).
  4. 4In a large bowl, combine 3 cups all-purpose flour, 2 tsp baking powder, 1 tsp cinnamon, 1/2 tsp grated nutmeg, and 1/2 tsp salt. Whisk well to distribute the spices.
  5. 5In a large bowl, combine 3 cups all-purpose flour, 2 tsp baking powder, 1 tsp cinnamon, 1/2 tsp grated nutmeg, and 1/2 tsp salt. Whisk well to distribute the spices.
  6. 6In a large bowl, combine 3 cups all-purpose flour, 2 tsp baking powder, 1 tsp cinnamon, 1/2 tsp grated nutmeg, and 1/2 tsp salt. Whisk well to distribute the spices.
  7. 7In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer), cream together 1 cup room temperature unsalted butter, 1 1/4 cups granulated sugar, and 3/4 cup light brown sugar until light and fluffy (about 3-4 minutes).
  8. 8In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer), cream together 1 cup room temperature unsalted butter, 1 1/4 cups granulated sugar, and 3/4 cup light brown sugar until light and fluffy (about 3-4 minutes).
  9. 9In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer), cream together 1 cup room temperature unsalted butter, 1 1/4 cups granulated sugar, and 3/4 cup light brown sugar until light and fluffy (about 3-4 minutes).
  10. 10With the mixer on low, add 4 large room temperature eggs, one at a time, then give a quick tap on high power to get the butter off the beater.
  11. 11With the mixer on low, add 4 large room temperature eggs, one at a time, then give a quick tap on high power to get the butter off the beater.
  12. 12With the mixer on low, add 4 large room temperature eggs, one at a time, then give a quick tap on high power to get the butter off the beater.
  13. 13Scrape the bowl and add 1 tsp vanilla.
  14. 14Scrape the bowl and add 1 tsp vanilla.
  15. 15Scrape the bowl and add 1 tsp vanilla.
  16. 16Add 1 1/4 cup eggnog and 1/4 cup rum (or 1 1/4 cups eggnog if omitting alcohol). Mix on low.
  17. 17Add 1 1/4 cup eggnog and 1/4 cup rum (or 1 1/4 cups eggnog if omitting alcohol). Mix on low.
  18. 18Add 1 1/4 cup eggnog and 1/4 cup rum (or 1 1/4 cups eggnog if omitting alcohol). Mix on low.
  19. 19Gradually add 1/3 of the dry ingredients, then half of the wet ingredients. Repeat until all ingredients are combined.
  20. 20Gradually add 1/3 of the dry ingredients, then half of the wet ingredients. Repeat until all ingredients are combined.
  21. 21Gradually add 1/3 of the dry ingredients, then half of the wet ingredients. Repeat until all ingredients are combined.
  22. 22Scrape down the bowl and finish mixing with a spatula to ensure no lumps of butter or flour remain.
  23. 23Scrape down the bowl and finish mixing with a spatula to ensure no lumps of butter or flour remain.
  24. 24Scrape down the bowl and finish mixing with a spatula to ensure no lumps of butter or flour remain.
  25. 25Grease and flour a 12-cup bundt pan (or use baking spray). Pour the batter into the pan and tap it to remove air bubbles.
  26. 26Grease and flour a 12-cup bundt pan (or use baking spray). Pour the batter into the pan and tap it to remove air bubbles.
  27. 27Grease and flour a 12-cup bundt pan (or use baking spray). Pour the batter into the pan and tap it to remove air bubbles.
  28. 28Bake in a preheated oven at 350°F (175°C) for about an hour, or until a skewer inserted into the center comes out clean.
  29. 29Bake in a preheated oven at 350°F (175°C) for about an hour, or until a skewer inserted into the center comes out clean.
  30. 30Bake in a preheated oven at 350°F (175°C) for about an hour, or until a skewer inserted into the center comes out clean.
  31. 31While the cake cools, make the glaze by combining 2 1/4 cups confectioners' sugar, 1/4 cup eggnog, 2 tsp dark rum, and 2 tbsp melted (but cooled) butter. Mix until smooth.
  32. 32While the cake cools, make the glaze by combining 2 1/4 cups confectioners' sugar, 1/4 cup eggnog, 2 tsp dark rum, and 2 tbsp melted (but cooled) butter. Mix until smooth.
  33. 33While the cake cools, make the glaze by combining 2 1/4 cups confectioners' sugar, 1/4 cup eggnog, 2 tsp dark rum, and 2 tbsp melted (but cooled) butter. Mix until smooth.
  34. 34Once the cake is completely cool, drizzle the glaze over the top and garnish with nutmeg.
  35. 35Once the cake is completely cool, drizzle the glaze over the top and garnish with nutmeg.
  36. 36Once the cake is completely cool, drizzle the glaze over the top and garnish with nutmeg.

Ingredients

  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground cinnamon
  • 1 tsp ground cinnamon
  • 0.5 tsp grated nutmeg
  • 0.5 tsp grated nutmeg
  • 0.5 tsp grated nutmeg
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1 cup room temperature, unsalted butter
  • 1 cup room temperature, unsalted butter
  • 1 cup room temperature, unsalted butter
  • 1.25 cups granulated sugar
  • 1.25 cups granulated sugar
  • 1.25 cups granulated sugar
  • 0.75 cups light brown sugar
  • 0.75 cups light brown sugar
  • 0.75 cups light brown sugar
  • 4 large, room temperature eggs
  • 4 large, room temperature eggs
  • 4 large, room temperature eggs
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1.25 cups store-bought eggnog
  • 1.25 cups store-bought eggnog
  • 1.25 cups store-bought eggnog
  • 0.25 cup dark spiced rum
  • 0.25 cup dark spiced rum
  • 0.25 cup dark spiced rum
  • 2.25 cups confectioner's sugar
  • 2.25 cups confectioner's sugar
  • 2.25 cups confectioner's sugar
  • 2 tbsp melted butter
  • 2 tbsp melted butter
  • 2 tbsp melted butter

Equipment

ovenwhiskstand mixerpaddle attachmentspatulagrater12-cup bundt panbaking spraysmall spatula or offset spatulaelectric hand mixer