Can I make this cake ahead of time?

Absolutely! This Spiced Eggnog Bundt Cake can be made up to 3 days in advance. Simply bake the cake, allow it to cool completely, and store it in an airtight container at room temperature or in the refrigerator. When ready to serve, you can add the glaze or frosting just before serving.

Can I use store-bought eggnog?

Yes, you can absolutely use store-bought eggnog in this recipe. Just make sure to select a high-quality, creamy eggnog that will lend a rich, velvety texture to the cake.

How do I prevent the cake from sticking to the Bundt pan?

To prevent the cake from sticking, be sure to grease the Bundt pan generously with butter or non-stick cooking spray. You can also try dusting the pan with a light coating of flour or using a baking-friendly non-stick spray. Additionally, allowing the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack will help it release cleanly.

Can I make this cake in a regular round or square pan?

Absolutely! If you don't have a Bundt pan, you can bake this cake in a 9-inch round or square cake pan. The baking time may need to be adjusted, so be sure to keep a close eye on it and test for doneness with a toothpick.

Can I add any mix-ins to this cake?

Absolutely! This Spiced Eggnog Bundt Cake is a fantastic base for all sorts of festive mix-ins. Consider folding in chopped pecans, dried cranberries, or a touch of orange zest for extra flavor and texture.

Spiced Eggnog Bundt Cake: Delicious Holiday Delight

Spiced Eggnog Bundt Cake

Print Recipe

This Spiced Eggnog Bundt Cake is perfect for the holiday season, combining the flavors of eggnog and warm spices into a moist and delicious cake. Serve it with a dusting of powdered sugar for a festive touch.

Author: Casey Morgan
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Yield: 12 servings
Category: 🍰 Cake Recipes
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

– 3 cups all-purpose flour

– 2 teaspoons baking powder

– 1 teaspoon baking soda

– 1 teaspoon ground nutmeg

– 1 teaspoon ground cinnamon

– ½ teaspoon salt

– 1 cup unsalted butter, softened

– 2 cups granulated sugar

– 4 large eggs

– 1 cup eggnog

– 1 teaspoon vanilla extract

– ½ cup chopped walnuts (optional)

– Powdered sugar for dusting

Instructions

1. Preheat the oven to 350°F (175°C) and grease a Bundt pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, cinnamon, and salt.

3. In a large bowl, cream the butter and sugar together until light and fluffy.

4. Add the eggs one at a time, mixing well after each addition.

5. Stir in the eggnog and vanilla extract until combined.

6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

7. Fold in the chopped walnuts if using.

8. Pour the batter into the prepared Bundt pan and smooth the top.

9. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

10. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

11. Dust with powdered sugar before serving.

Notes

This cake can be made a day in advance and stored covered at room temperature. It also freezes well for up to 3 months. For an extra festive touch, consider adding a glaze made of powdered sugar and eggnog.

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 28g
Sodium: 180mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 4g
Cholesterol: 80mg

Keywords: eggnog, bundt cake, holiday cake, spiced cake

Find it online: https://dailycake.net/spiced-eggnog-bundt-cake/