Eggnog Bundt Cake with Eggnog Butter Glaze (and rum)

Eggnog Bundt Cake

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.

Cake Ingredients:
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

Glaze Ingredients:
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.

Eggnog Bundt Cake 2

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.

Eggnog Bundt Cake 3

Let the cake cool overnight in the pan and invert into a serving plate.

Sprinkle on icing sugar.



Pumpkin Spice Bundt Cake

Pumpkin Bundt Bake with Cream Cheese Frosting.
Pumpkin anything would have never been my first pick, however, I was going for the fall theme for the department potluck.  Bundt cakes usually asks for about an hour baking time, but this one was quick.  I didn’t think 40 minutes was going to be enough, but it was well over the baking time.  The consistency of the raw batter was quite dry already, so I should have checked it earlier.  I thought it would be dry, but to my surprise, it was quite impressive.  Do not over mix it, as it would be on the chewy side, but make sure the flour mixture gets slightly combined.
Cake Ingredients:
1 1/4 cups sugar
1 cup vegetable oil
4 eggs
1 (16 oz.) can pumpkin puree
3 cups cake flour
1 tsp. salt
1 tsp. baking soda
1 1/2 tsp. baking powder
2 tsps. cinnamon
1 tsp. ground ginger
1/2 tsp. nutmeg
Frosting Ingredients:
1/3 cup softened cream cheese
1 tbsp. butter, room temperature
1 cups powdered sugar
1 tbsp. milk
1 tbsp. water


Preheat oven to 350oF.

Spray large bundt pan (12 cups) with non-stick spray.

In a large bowl, cream together sugar and oil .  Add eggs one at a time, mixing well in between, scraping the sides of the mixing bowl.  Add your can of pumpkin and let the mixer run for a few minutes.

In a medium bowl, sift together flour, salt, baking soda, baking powder, cinnamon, ginger, and nutmeg.

Gradually add the dry ingredients to the wet ingredients. Mix together until the flour is incorporated.  Spoon the batter evenly into the prepared pan, and smooth out the top.

Bake your cake for approximately 40 minutes, or until cake tester comes out clean.

Let it cool in the pan for 15 minutes.  Turn the cake into a cooling rack to cool completely.

Frosting:  Whisk together cream cheese, butter, and powdered sugar. Whisk in milk, and then add water a little bit at a time, until the desired consistency is reached. It’s a rather thick frosting consistency.


Churro Bundt Pound Cake

Churro Bundt Cake 1

I was looking for something “churro” like to bake for my co-worker’s birthday, as she is such a big churro fan.  I couldn’t make churros for work, as it would be soggy when I get it into my office the next day.  This was the closest I got, as it worked out for me (because I like making bundt cakes) and her (it’s not a soggy churro).  Although I wish I could have had a difference bundt mold to keep the topping from sliding off.  I may try to make it again with a different design to see how it holds the topping more “in place”.  I was very happy with the outcome for the first attempt though.  Give it try…..

Cake Ingredients:
3 cups cake flour
1/2 tsp. baking soda
1 tsp. ground cinnamon
1 cup butter, room temperature
3 cups sugar
6 eggs
3 tsp. vanilla extract
1 cup yogurt

Topping Ingredients:
1/2 cup sugar
2 tsps. ground cinnamon
1/4 cup butter, melted

Preheat oven to 350oF.  Prepare a 10 – 12 cup Bundt pan with baking spray.

In a medium bowl, sift together, flour, baking soda, and cinnamon.

In a large bowl, cream butter and sugar on medium speed until light and fluffy.  Beat in eggs, one at a time, scraping the sides of the bowl after each. Mix in the vanilla.

Add in the flour mixture, alternating with the yogurt.  (Start with the flour mixture and end with the flour mixture).  Scraping sides of the bowl as needed.  Give the bowl a good stir with a wooden spoon, scraping from the bottom and making sure everything is folded in. Pour batter into prepared pan baking pan.  Bake for roughly one hour, or until a cake tester comes out clean.

Place the pan on a cooling rack for about 20 minutes.  Carefully turn out onto rack to finish cooling. As cake cools, combine sugar and cinnamon in a small bowl. Brush the cake with the melted butter, and sprinkle the cinnamon sugar all over the surface of the cake.

Churro Bundt Cake

Peanut Butter Chocolate Bundt Cake with Peanut Butter Frosting

Peanut Butter Chocolate Bundt Cake 2
This was a quick and easy recipe for me to whip up as this was for a co-workers birthday.  Of course, celebrating without a cake is just a meeting.  It wasn’t too sweet and the frosting just gave it enough sweetness for a light dessert.  Love it!

Cake ingredients:
3 cups cake flour
3 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup butter, room temperature
2 cups sugar
3 eggs
1 cup yogurt
2 tsp. vanilla
1 1/4 cups milk
5 ounces bittersweet chocolate, melted and cooled
1 cup creamy peanut butter

Frosting Ingredients:
1 1/4 cups powdered sugar
1/3 cup creamy peanut butter
4-5 tbsp milk

Preheat oven to 350oF.

Spray large bundt pan (12 cups) with non-stick spray.

In a medium bowl, sift together cake flour, baking powder, baking soda, and salt.

In a large bowl, beat the butter on a medium speed until light and fluffy (approximately 1 minute). Slowly add the sugar and beat until combined.

Add the eggs, one at a time. Scrape the sides of the bowl. Then, beat in yogurt and vanilla.

Once everything in the large bowl is completely combined, add the flour mixture and milk alternately until just combined.  (Start and finish with the flour mixture)

Transfer half of the batter (3 1/2 cups) to a clean medium bowl. Then, stir in the melted chocolate.  Stir the peanut butter into the other half of the batter.

Using a separate spoon for each batter, alternately dollop spoonfuls of the chocolate and peanut butter into the bundt pan. Use a knife or spatula to swirl the batter together. DO NOT OVER MIX.  Fill your pan 3/4 of the way full.

Peanut Butter Chocolate Bundt Cake

Bake for 60 minutes or until a cake tester comes out clean. Cool the cake in the pan for 15 minutes. Then, remove from the pan.

In the meantime, make your peanut butter frosting. In a bowl with an electric mixer, combine the powdered sugar, peanut butter, and enough milk to create a thick drizzle.

When your cake is cooled, drizzle with peanut butter frosting.


Nutella Cake

I have always wondered if there are people that would actually not like Nutella.  Well, it turns out that there have been controversial posts about how harmful that Nutella can ruin your health and blah, blah, blah.

I’m a baker and I try my best to think outside the box.  Yes, I am not a very artistic person, so I can’t make things beautiful, but I try my best to fill my brain with knowledge of how I can combine raw ingredients, stick in the oven and hope for the best.

I had tuned this recipe for what I have in fridge, but I think it turned out okay.  Also, it was quite moist, compared the the original one that I made.  Although this recipe asks for 1 cup of Nutella, I was a tad generous and put in a cup with a heavy hand.

2 3/4 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup unsalted butter, softened
1 1/2 cups sugar
4 large eggs, at room temperature
1 cup buttermilk
1 cup Nutella

Preheat oven to 350oF

Spray large bundt pan (12 cups) with non-stick spray.

In a small bowl, combine the flour, baking powder and salt.

In a large bowl, cream the butter until smooth and white in color.  Add the sugar gradually, and beat until light and fluffy (approximately 3 minutes).  Add the eggs one at a time and beat well after each addition.  Then beat in the Nutella.

Alternately, add in the flour mixture and buttermilk (start and end with flour mixture).  Beat until the batter is smooth.

Pour entire mixture into the prepared bundt pan.  Bake for approximately 60-65 minutes until cake tester comes out clean for the bundt cake.

Let the cake cool and sprinkle with icing sugar.


Apple Bundt Cake with Cream Cheese Filling

It seems to me that most large bundt cakes were hard to bake, as it has a lot of goodness in such a small pan.  Also to have the cake get baked thoroughly, I found, was quite challenging.  To my surprise, this recipe came out quite moist, but it wasn’t without the help of the applesauce and canola oil that can do the job right.  The creaminess of the cream cheese filling complimented the cake very well, and with the chunks of apples, it was a good texture.  Love it!

Apple Creamcheese

Ingredients for Cream Cheese Filling:
8 oz. cream cheese, softened
1/4 cup unsalted butter, at room temperature
1/2 cup sugar
1 egg, at room temperature
2 tbsp. cake & pastry flour
1 tsp.vanilla extract

Ingredients for Cake:
1 cup finely chopped pecans
3 cups cake & pastry flour
1 cup sugar
1 cup packed light brown sugar
2 tsps. ground cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. ground nutmeg
1/2 tsp. ground allspice
3 eggs, lightly beaten
3/4 cup canola oil
3/4 cup unsweetened applesauce
1 tsp.vanilla extract
3 cups peeled and finely chopped Gala apples (approx. 2 apples)

Preheat oven to 350°F.  Grease a 12 cup bundt pan.

Filling:  Work the cream cheese, butter and sugar in a medium bowl with a wooden spoon or with a mixer.  Mix until it is completely emulsify.  Add the egg, flour and vanilla and continue mixing until incorporated. Set aside.

Cake:  Place the pecans in a food processor and pulse a few times to coarsely chop the pecans.  Toast on a baking sheet in the oven for 8-10 minutes, or just until fragrant.

In a large bowl, sift together the flour, sugar, brown sugar, cinnamon, salt, baking soda, nutmeg and allspice together.  Add the eggs, oil, applesauce and vanilla and mix just until combined  (mix gently with a rubber spatula and DO NOT OVERWORK).  Fold in the toasted pecans and chopped apples until distributed throughout the batter.

Spoon about 1/2 of the cake batter into the prepared bundt pan. Top evenly with the cream cheese filling, leaving a small border around the edge of the pan, about an inch (it was tricky, but just do the best you can).   Top the filling with the remaining cake batter.

Bake for 60-75 minutes, or cake tester inserted in the center of the cake comes out clean. Transfer the pan to a wire rack and cool for 15 minutes, then invert the cake onto the rack and allow to cool completely (at least 2 hours).

Apple Cream Cheese Bundt Cake