Spiced Eggnog Cake (Printable Recipe Version)
Fluffy cake packed with eggnog and cinnamon, finished with a sweet glaze. Great for those festive gatherings.
# Ingredients You’ll Need:
→ Icing
01 -
125 g powdered sugar
02 -
1 or 2 tablespoons eggnog
→ Batter
03 -
240 ml eggnog
04 -
60 ml spiced rum (if you want)
05 -
2 teaspoons vanilla extract
06 -
5 eggs, at room temperature
07 -
340 g soft butter
08 -
500 g superfine white sugar
09 -
1 teaspoon ground cinnamon
10 -
1/4 teaspoon ground nutmeg
11 -
1/2 teaspoon salt
12 -
1/2 teaspoon baking powder
13 -
375 g all-purpose flour, spooned and leveled
# Steps to Make It:
01 -
Once it’s totally cool, pour the icing all over and let it gently drip down the sides. Slice it and dig in with your friends.
02 -
Combine powdered sugar and 1 or 2 tablespoons of eggnog, depending on how thick you like it. Stir until smooth and silky.
03 -
After baking, let your cake cool in the pan for 15 minutes. Run a knife around the edge, top with a plate, and turn it over. Lightly tap the pan so the cake pops out, then lift off the pan.
04 -
Put it on the middle oven rack and leave it there for 80 to 85 minutes. When a toothpick comes out clean, it’s ready.
05 -
Spoon the batter into your pan and smooth out the top with a spatula. Try to get it as even as possible.
06 -
Add half the flour mix, then pour in your eggnog and rum. Stir. Add the rest of your flour mix and gently combine just enough to make the batter even.
07 -
Mix in the eggs one by one along with the vanilla. Don’t overmix—just go till it’s all together.
08 -
With a mixer or stand mixer, whip butter and sugar together until it’s creamy and smooth—about 3 or 4 minutes.
09 -
In a big mixing bowl, stir up flour, baking powder, salt, nutmeg, and cinnamon so everything’s mixed together.
10 -
Set your oven to 165°C top and bottom heat. Spray a Bundt pan (about 10 cups or 2.4 liters) well and dust with flour. Shake out any leftover flour.
# Extra Information:
01 -
Want the fluffiest cake? Let your eggs and butter hang out on the counter so they’re nice and soft before you start.