Eggnog Cake #Recipe @PegCochran

 

If you want to indulge one last time before keeping all your eating healthy resolutions in the new year, this cake is easy to whip up.  And bonus--it will use up some of your leftover eggnog!  I took it to a Christmas party and people asked if they could take a piece home. It may start with a humble cake mix but it becomes extra special with the addition of eggnog.  Of course you have to like eggnog in the first place!  It can be notoriously difficult to get cakes out of Bundt pans.  I greased mine with Crisco and then, according to an article on the King Arthur site, I coated the pan with almond flour.  There were a few tense moments, but it eventually dropped out of the pan without any mishaps!  The recipe is from Love from the Oven.

 

Cake:

 

1 box yellow cake mix  

1 3-ounce box French vanilla or vanilla instant pudding mix  

1 cup eggnog

4 eggs

1/3 cup canola oil

1 tsp nutmeg

1/4 cup water

1 tsp vanilla extract

 

Glaze:

1/4 cup butter melted and cooled
1/4 cup eggnog
1/2 tsp vanilla extract
1/4 tsp rum flavor extract optional
1/2 tsp nutmeg
2 cups powdered sugar

 

Preheat oven to 350 degrees.

 

 

 

Combine yellow cake mix, dry French vanilla pudding mix, eggnog, eggs, canola oil, nutmeg, water and vanilla extract. Using a mixer, mix until well combined—approximately two minutes.

 

 

 

Spray a Bundt cake pan generously with non-stick cooking spray and flour. Pour cake batter into the Bundt cake pan.

 

Bake for approximately 45-55 minutes. Remove from oven and allow to cool for approximately ten minutes. Invert cake onto a wire cooling rack to cool.

 

 

 

Allow cake to cool for at least another ten minutes.  

 

Combine all glaze ingredients and drizzle over cake.

 

Decorate with sanding sugar or sprinkles if desired.

 

 

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