Description
The Brandy Eggnog Bundt Cake checks all the right boxes for a comforting, homemade baked treat. It’s a new classic, and it tastes gorgeous! Adding eggnog to the batter makes our cake super moist, and an eggnog drizzle makes this tasty bundt cake a looker!
Adapted from Southern Living Magazine, with several changes.
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Ingredients
For Cake:
- 1 + 1/2 cups softened, unsalted butter
- 3 cups granulated sugar
- 6 large eggs
- 3 + 3/4 cups all-purpose flour
- 1 + 1/2 teaspoons sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon grated nutmeg
- 1 cup heavy cream
- 1 tablespoon vanilla bean paste
- 1 + 1/2 Tablespoons Eggnog Brandy Compound
- Alternative if you don’t have this compound: Use 1/4 cup brandy + 2 tablespoons of eggnog
- Flour cake pan spray
- I highly recommend this product to prevent the batter from sticking to the mold
For Drizzle
- 1 Tablespoon Eggnog Brandy Compound
- Alternative if you don’t have this compound: Use 2 tablespoons brandy + 3 tablespoons of eggnog
- 1 Tablespoon vanilla
- 2 cups (divided 1+1 cup) powdered sugar
- 1/2 cup (divided 1/4 cup and 1/4 cup) heavy cream
Instructions
- Preheat oven to 350ºF.
- Beat butter with an electric mixer on medium speed until smooth, about 1 minute. Slowly add your granulated sugar, beating until combined, about 2 minutes.
- Add eggs, 1 at a time, combining after each addition. Beat on medium for 1 minute after adding the last egg.
- Sift or whisk together flour, salt, baking powder, baking soda, and nutmeg in a medium bowl.
- Stir together the cream, vanilla, and eggnog compound in small measuring cup.
- Combine flour and cream mixtures into the butter mixture with the mixer on the lowest speed, in the following sequence:
- first third of flour mixture,
- first half of cream mixture,
- second third of flour mixture,
- final half of cream mixture,
- final third of flour mixture.
- Mix each batch until just combined. Scrape bowl between each incorporation as needed.
PRO TIP: Use a heaping 1 cup measuring cup for flour mixture, and heaping ½ cup measuring cup for cream mixture.
- Transfer batter to a greased and floured 15-cup bundt cake mold. (see notes)
- Bake for 70 minutes or until a toothpick inserted in middle of cake comes out clean.
- Cool baked cake in the pan on a wire rack until pan is just cool enough to handle - about 20 minutes. Turn cake out onto rack to cool for at least 1 hour.
For Drizzle:
- Stir together powdered sugar, eggnog compound, vanilla, and cream in a large bowl until smooth. Add additional powdered sugar or cream until you reach the desired consistency.
- Transfer cooled cake to a platter; pour eggnog drizzle over cake. Wait 5 minutes before slicing, if you can.
Notes
Substitution for the compound in the cake: Use 1/4 cup brandy + 2 tablespoons of eggnog
Substitution for the compound in the drizzle: Use 2 tablespoons brandy + 3 tablespoons of eggnog
If using a smaller size bundt mold, cake may bake above the rim. Trim as needed to level. For this recipe, we use a 10 cup mold and filled to the top of the mold design and made rest in another pan
Drink responsibly.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
