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Print This Delicious and Healthy Eggnog Bundt Cake Recipe

Eggnog Bundt Cake Recipe

Eggnog Bundt Cake made at Christmas Time

I love eggnog and find it a shame that you can only buy it around Thanksgiving and Christmas time.

Cake Recipe Ingredients

1/2 cup Dried Currants, raisins or cranberries
2 TB Dark Rum or Water
1 cup Unsalted butter, room temp
2 cups Sugar
3 large Eggs, room temp
3 cups All-purpose flour
2 tsp Baking Powder
1/4 tsp Salt
1/8 tsp Freshly grated orange zest
1 cup Eggnog
1 tsp Nutmeg
1 TB Vanilla extract

Glaze Ingredients

3 TB Orange Juice
1 TB Dark Rum
3/4 cup Granulated sugar

Oven Temp ~ 325°
Baking Time ~ 55 -
Pan Type ~ 10 inch Bundt pan
Preheat the oven at (350°F if the pan doesn't have a dark finish). Grease your cake pan.
Soak currants in rum, use a small bowl, for 15 minutes.

Adjust rack to lower third of oven.
Using an electric mixer on medium speed, beat butter until creamy, 30-45 seconds. Add sugar, beat until light and fluffy, about 5 minutes. Scrape bowl with a rubber spatula occasionally. Add eggs one at a time, beating well after each addition.

In a separate bowl, sift together the flour, baking powder, salt and nutmeg.

At very low speed, add dry ingredients in 4 additions, alternating with eggnog mixed with vanilla (begin and end with dry ingredients). Scrape bowl occasionally. Gently fold in orange zest, currants and any remaining rum.

Spoon Eggnog cake batter into pan, spread evenly. Bake eggnog bunt cake until cake springs back when touched lightly in the center and pulls away from the sides of the pan. You can also use a long toothpick or thin bamboo skewer and insert into the thickest part of the Bundt cake to check for doneness.

Remove cake from oven and cool upright in pan on a rack for 10 minutes.

Prepare glaze by blending together sugar, orange juice and rum.

Invert cake onto a rack, over a sheet of waxed paper. Use a pastry brush to brush the surface of the eggnog bunt cake with the glaze. Cool completely before serving.

Nutrition facts: for Eggnog Bundt Cake
Serving Size 131 g
Calories 507
Calories from Fat 181
Total Fat 20.1g 31%
Saturated Fat 12.5g 62%
Cholesterol 87mg 29%
Sodium 180mg 8%
Total Carbohydrates 75.6g 25%
Dietary Fiber 2.9g 12%
Sugars 49.2g
Protein 5.5g
Vitamin A 11% • Vitamin C 5% • Calcium 7% • Iron 11%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!