Every year, I experiment with an eggnog recipe. This one is one of the best, if not, the best I’ve made, and by far, my favorite recipe. I let it sit for a day, to have the eggnog glaze moisten the cake, as well as making it flavorful. As this is almost like a pound cake, a butter substitute is not preferred. Secondly, there’s always the boozy option. I baked it a few times this season. Once with no alcohol, once in 1 shot of rum and the last time with 2 shots of rum (only because I didn’t really taste the rum, putting in 1 shot). If there were children in the crowd, stick with the non-alcoholic recipe. I only tried out the rum option, because people kept asking, after making it without the rum.
1 cup butter, room temperature
2 cups sugar
4 eggs, room temperature
1 tbsp. vanilla
3 cups cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1 1/4 cup eggnog
2 shots rum, optional
1/3 cup butter
3/4 cup sugar
1/4 cup eggnog
Preheat oven to 325°F. Spray large bundt pan (12 cups) with non-stick spray. Set aside.
In a medium bowl, sift together cake flour, baking powder and baking soda.
In a large bowl, cream butter and sugar until it turns white in color. Add in eggs, one at a time and add in vanilla.
Alternately beat in flour mixture and eggnog. Starting and ending with flour mixture. (flour, eggnog, flour, eggnog and flour) and beating in each addition well. Scraping the sides of the mixing bowl, after each addition.
***OPTIONAL*** Mix in the rum.
Pour batter into the prepared pan and bake for 60-65 minutes until a toothpick/cake tester comes out clean.
Cool for 10 minutes and flip the cake out of the bundt pan. ***You can skip this step, but I found it easier to get out of the pan after an overnight cool, if it was loosened before pouring in the glaze.
While cake is cooling make the glaze. Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until butter is melted and sugar is dissolved. Do not bring to a boil.
Flip the cake back into the bundt (while it is still warm and poke holes with the cake tester, or I just poked it with a chopstick to create bigger holes for the glaze.
Pour glaze evenly on the cake. Be very careful, there should be enough glaze to fill it right up to the rip of the pan.
Let the cake cool overnight in the pan and invert into a serving plate.
Sprinkle on icing sugar.