Print

Cozy Eggnog Bundt Cake with Nutmeg Glaze: Easy Holiday Dessert

Eggnog Bundt Cake with Nutmeg Glaze - featured image
Print Recipe

This tender, moist bundt cake is infused with eggnog and freshly grated nutmeg, topped with a creamy nutmeg glaze. It’s a simple yet impressive holiday dessert that comes together in about 15 minutes of prep.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour (spooned and leveled)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon freshly grated nutmeg (plus more for garnish)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (360ml) full-fat eggnog
  • 2 cups (240g) powdered sugar, sifted
  • 3 tablespoons eggnog (or heavy cream)
  • 1 teaspoon vanilla extract
  • ½ teaspoon freshly grated nutmeg
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter or non-stick spray, making sure to get into all the crevices. Dust it lightly with flour, then tap out the excess.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, cinnamon, and cloves. Set aside.
  3. In another large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
  5. Gradually add the flour mixture to the butter mixture in three parts, alternating with the eggnog. Start and end with the flour. Mix on low speed until just combined. Do not overmix.
  6. Pour the batter into the prepared bundt pan and spread it evenly. Tap the pan gently on the counter a few times to release any air bubbles.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly touched.
  8. Let the cake cool in the pan for 15 minutes. Then, invert it onto a cooling rack and let it cool completely.
  9. While the cake cools, whisk together the powdered sugar, eggnog, vanilla extract, nutmeg, and salt until smooth. The consistency should be thick but pourable.
  10. Once the cake is completely cool, drizzle the glaze over the top, letting it cascade down the sides. Sprinkle a little extra freshly grated nutmeg on top for garnish. Let the glaze set for about 10 minutes before slicing.

Notes

For best results, use room temperature butter and eggs. Freshly grated nutmeg is highly recommended for superior flavor. The cake tastes even better the next day. To freeze, wrap the unglazed cake tightly in plastic wrap and freeze for up to 3 months.

Nutrition

Keywords: eggnog bundt cake, nutmeg glaze, holiday dessert, easy bundt cake, Christmas cake, eggnog cake

Find it online: https://clunkcook.com/cozy-eggnog-bundt-cake-with-nutmeg-glaze-easy-holiday-dessert/