3 days and counting! No, not to Christmas. 3 days till my family and I go to California! I can’t wait!! Today in the Chicago area it has been cold, gray, dreary and raining. I so cannot wait to get some sunshine back into my life!!
Oh yeah, and Christmas is coming too! 😉 I finally got out and did some Christmas shopping. I didn’t do a lot. I told the kids that since we are going on a trip this year to not expect too much under the tree. But I did tell them they can pick out a souvenir at Disneyland. That made them happy.
Since we will be gone for Christmas this year I have really been trying to get in all my baking before we go on our trip. Because once we get back, Christmas will be over 🙁
It kinda dawned on me that I haven’t done anything eggnog related this year yet. Last year I did this incredibly delicious Eggnog French Toast Bake. This amazing breakfast dish has great holiday flavor and texture.
So this year I was thinking of an eggnog cake. An Eggnog Bundt Cake to be precise. Bundt cakes are my favorite because they are so elegant looking and I love pouring an icing over the top. It’s so much more simple than frosting an entire layered cake.
So I started scouring the internet and baking magazines to give me ideas and inspiration when I noticed the cover of one of my COOK’s ILLUSTRATED Magazines had an Eggnog Bundt Cake right on the front.
How perfect is that!!
I thought about how I might tweak the recipe and then I thought: Why bother?? It’s Cook’s. And Cook’s always does things right. I knew that if I just followed their recipe to the tee that I would be in for a yummy treat!!
I also love reading a Cook’s Illustrated recipe because they are very educational. For example: I didn’t know that a bundt cake is often referred to as a 1-2-3-4 cake. This is because it often uses 1 c. butter; 2 c. sugar; 3 c. flour; and 4 eggs. Interesting right??
The other thing I like is that they always recommend certain pans and utensils. I was excited on this recipe to see that the Bundt pan they recommend for this recipe is the exact one that I use. It is called the Nordic Ware Anniversary Bundt Pan
It is heavy duty, has a good weight to it, and has cute handles that makes it easier to handle. You can check it out here on Amazon if you are interested.
So let’s talk about this amazing cake: It has a delicious rich, buttery flavor. And you can see in the pictures that there is a rum, cinnamon, nutmeg center that really makes this cake taste all kinds of amazing!!
And let’s not forget the icing: This is a rum icing and it is truly divine!! I could eat this stuff with a spoon and almost forget about the cake. -I said: almost! ;
To put it short: All these flavors together just taste like the holidays!!
Wouldn’t this cake just look gorgeous as the centerpiece for your holiday dessert spread!!
Hey, it would work great for a holiday brunch too! I actually sliced this cake up and arranged the slices nice on a platter and brought it into my office. The whole thing was gone by noon!!!!!
I hope your plans are coming along smoothly this holiday season. And I hope that you are able to include this gorgeous Eggnog Bundt Cake for your holiday treats. You won’t be disappointed!! 🙂
Oh, and a quick note about the photos on my site. I take all the photos myself. But I am not a professional photographer. Nor have I ever even taken a photography class.
Everything I have learned about taking bright pretty pictures of my food came from this Tasty Food Photography E-Book. And though I still don’t consider myself an expert by any means, my food photos have improved dramatically in the past 16 months since I purchased this e-book.
This is my photo shoot with the patio window on the left, a reflector on the right, and a marble slab behind.
One of the topics addressed in the e-book is how to style your photo shoot. You may or may not have noticed that my pictures on the blog focus mostly on the food. I like a simple set up and find that if I try and use too many props, the whole effect just seems cluttered to me.
I do however, love to give my pictures a pop of color by using a variety of linens. In fact, I chose a blue linen in these photos because I though it went well with the yellow hue of the cake. Oh, and believe it or not, I have found that many of my most popular recipes on my blog are the ones in which I have included a blue linen. Coincidence?? Maybe, maybe not. But it is fun to experiment with different colors and see if any have an effect on what recipes are well received and which are not.
Disclosure: There are affiliate links in this post. If you make a purchase through one of these links, Two in the Kitchen makes a small percentage of the proceeds without further cost to you. We only promote items that we ourselves use and love and think you might benefit from them. All opinions are 100% our own. We thank you for your support as it helps us to continue giving you great recipes through our blog!
- 3 c. flour
- 1 t. salt
- 1 t. baking powder
- 1/2 t. baking soda
- 3/4 c. buttermilk
- 1 TBLS vanilla extract
- 1 TBLSP lemon juice
- 18 TBLS unsalted butter, cut up and softened
- 2 c. granulated sugar
- 3 large eggs plus 1 yolk
- 1/4 c. dark rum, divided (I used Meyers)
- 1 t. ground nutmeg
- 1/4 t. ground cinnamon
- 1 1/2 c. confectioner's sugar
- Pre-heat oven to 350 degrees. Spray a 12 c. bundt pan ( I used Nordicware's anniversary pan) with baking spray.
- Combine flour, salt, baking powder, and baking soda in a medium bowl. Whisk buttermilk, vanilla, and lemon juice together in a small bowl.
- Beat butter and sugar in a large mixing bowl until light and fluffy. Add eggs and yolk and mix after each addition. Add flour mixture alternatively with the buttermilk mixture in 3 additions, mixing after each one. Scrape down the bowl as needed.
- Remove 1 cup of the cake batter and mix it in a small bowl with 1 TBLS of rum, nutmeg and cinnamon. Set aside.
- Spread the remaining cake batter evenly in the bundt pan. Spoon the spiced batter in a even layer on top. ( This spiced batter will magically bake into the cake)
- Bake the cake for 50 min-1 hour or until a toothpick inserted comes out with only a few moist crumbs. Rotate the pan halfway through the baking process.
- Allow the cake to cool for at least twenty-five minutes before inverting the cake onto a cooling rack.
- When fully cooled, (about two to three hours) carefully transfer the cake to a serving platter.
- Prepare the icing by whisking the confectioner's sugar with 3 TBLS of rum in a small bowl. Drizzle the icing over the top of the cake and allow to set (25 minutes) before serving.
Recipe source: COOK’s ILLUSTRATED
Try these other Bundt Cakes: