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Eggnog Bundt Cake with Eggnog Frosting Recipe

Eggnog Bundt Cake with Eggnog Frosting Recipe
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4.7 from 13 reviews

Indulge in the rich flavors of the holiday season with this Eggnog Bundt Cake topped with a luscious Eggnog Frosting. Perfect for Christmas gatherings or a festive dessert anytime!

Ingredients

Units Scale

For the cake:

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat eggnog
  • 1/4 cup sour cream or plain yogurt

For the frosting:

  • 1 1/2 cups powdered sugar
  • 2–3 tablespoons eggnog
  • 1/2 teaspoon vanilla extract
  • Pinch of ground nutmeg (optional)

Instructions

  1. Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour a 10- to 12-cup Bundt pan.
  2. Mix dry ingredients: Whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a large bowl.
  3. Cream butter and sugar: In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
  4. Combine wet and dry: Mix eggnog and sour cream in a small bowl. Add dry ingredients and eggnog mixture alternately to the butter mixture.
  5. Bake: Pour batter into pan and bake for 50–60 minutes. Cool before removing from pan.
  6. Make frosting: Whisk together powdered sugar, eggnog, vanilla, and nutmeg. Drizzle over cooled cake.

Notes

  • Store covered at room temperature for up to 3 days.
  • For extra holiday flair, top with sugared cranberries or a dusting of powdered sugar.

Nutrition

Find it online: https://easy-tapas-recipes.com/eggnog-bundt-cake-with-eggnog-frosting-recipe/