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For the Eggnog Cake:
Dry Ingredients:
- 1 teaspoon salt
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Wet Ingredients:
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 1/4 cups eggnog
- 3 large eggs, room temperature
- 2 tablespoons bourbon or rum
- 1 teaspoon pure vanilla extract
For the Bourbon/Rum Glaze:
- 3-4 tablespoons eggnog
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons bourbon or rum
For the Eggnog Buttercream:
- 1/4 cup eggnog
- 4 cups powdered sugar
- 1 cup unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon nutmeg
Instructions:
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and grease and flour a bundt pan.
- Mix Dry Ingredients: Combine flour, baking powder, salt, nutmeg, and cinnamon in a medium bowl.
- Cream Wet Ingredients: In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredients and eggnog mixture to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined.
- Bake the Cake: Pour batter into the prepared bundt pan and bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Glaze: Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Once cool, drizzle with the bourbon/rum glaze.
- Frost and Serve: Frost the cooled cake with eggnog buttercream and enjoy!
Tips for Baking Success:
- Room Temperature Ingredients: Ensure butter, eggs, and eggnog are at room temperature for optimal creaming and mixing.
- Don’t Overmix: Overmixing can lead to a tough cake. Mix just until combined.
- Check for Doneness: Use a toothpick to test for doneness. If it comes out clean, the cake is ready.
- Cool Completely: Let the cake cool completely before frosting to prevent the frosting from melting.
