Holiday Bundt Cake
Nothing says Christmas and the holidays like a bundt cake right? I recently made this Eggnog Bundt Cake inspired by this Southern Living recipe. I left the booze out of mine but you can totally spike yours to make it more of an adult holiday treat. This cake turned out SO yummy and everyone in the family was coming back for seconds. If you still have holiday parties to attend and need something delicious to bring, this Bundt Cake will definitely be a crowd pleaser!
Ingredients:
1 1/2 cups unsalted butter, softened
3 cups granulated sugar
1/4 cup bourbon
6 large eggs
3 3/4 cups all-purpose flour, plus more for pan
1 1/2 teaspoons kosher salt
1/4 teaspoon grated fresh nutmeg, plus more for garnish
3/4 cup heavy cream
2 tablespoons vanilla extract, divided
Vegetable shortening, for pan
2 cups powdered sugar
2 - 3 tablespoons refrigerated eggnog
Instructions:
Preheat oven to 350ºF. Beat butter with an electric mixer on medium speed until smooth, about 1 minute. Slowly add granulated sugar, beating until combined, about 2 minutes. Add eggs, 1 at a time, reducing speed to low to add each egg and increasing to medium speed for 30 seconds after each addition. Beat on medium for 1 minute after adding last egg.
Whisk together flour, salt, and nutmeg in a medium bowl. Stir together cream, bourbon, and 1 tablespoon of the vanilla in small measuring cup. With mixer running on lowest speed, add flour mixture and cream mixture to butter mixture in batches, beginning and ending with flour mixture, beating until just blended after each addition and stopping to scrape bowl as needed. Transfer batter to a greased (with shortening) and floured 12- to 15-cup Bundt pan. (If using a 12-cup pan, cake may bake above rim; trim as needed to level.)
Bake in preheated oven until a toothpick inserted in middle of cake comes out clean, 1 hour to 1 hour, 10 minutes. Let cake cool in pan on a wire rack until pan is just cool enough to handle, 20 minutes. Turn cake out onto rack to cool, 1 hour.
Stir together powdered sugar, 2 tablespoons of the eggnog, and remaining 1 tablespoon vanilla in a large bowl until smooth, adding remaining 1 tablespoon eggnog, 1 teaspoon at a time, if needed for desired consistency. Transfer cooled cake to a platter; pour eggnog mixture over cake. Sprinkle with nutmeg; let stand 5 minutes before slicing.