Eggnog Bundt Cake

🧂 Ingredients

• 3 cups All-purpose flour
• ½ tsp Salt
• ½ tsp Baking soda
• 1 tsp Ground Nutmeg
• 1 tsp Ground Cinnamon
• 6 Eggs
• 1 cup eggnog
• 1 tsp vanilla extract
• 1 tsp eggnog extract
• 1 cup Butter

  room temperature
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 tbsp Vegetable shortening
• 1 tbsp All-purpose flour
• 2 cups powdered sugar
• 3 tbsp eggnog
• 1 tsp vanilla extract

Instructions

• 1 First, use the measuring cups and spoons to prepare the ingredients and preheat
  the oven to 350°F.
• 2 Then, in a medium-size glass mixing bowl, combine the flour, salt, baking soda,
  nutmeg, and cinnamon.
• 3 Mix the dry ingredients together with a blending whisk.
• 4 Make sure the dry ingredients are completely combined.
• 5 Then, in a separate medium bowl, combine the eggs, eggnog, vanilla extract, and
  eggnog extract.
• 6 Mix the wet ingredients together with a clean blending whisk.
• 7 Next, in a separate large mixing bowl, combine the softened butter, granulated
  sugar, and brown sugar together.
• 8 Use a hand mixer to beat the ingredients together until smooth and pale in
  color.
• 9 Then, pour the egg mixture into the big bowl of the butter/sugar mixture.
• 10 Mix with the hand mixer until completely combined.
• 11 Then, add ½ the dry ingredient mixture into the large bowl with the wet
  ingredients.
• 12 Mix with the hand mixer until completely combined.
• 13 Then, add the remaining ½ of the dry ingredient mixture into the large bowl.
• 14 Mix again with the hand mixer until completely combined.
• 15 First, gather the cake pan coating materials, and I highly recommend covering
  your hands with disposable gloves or a small ziploc bag.
• 16 Then, grease the bundt cake pan with the vegetable shortening, making sure to
  get in all the corners and crevices of the pan.
• 17 Next, very lightly coat the inside of the pan with flour, then turn the pan over
  and dump out any excess powder.
• 18 Pour the cake batter evenly into the bundt cake pan. Bake the eggnog bundt cake
  for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
• 19 After removing from the oven, let the cake cool inside the pan for 10 minutes.
• 20 Then, place the round grid cooling rack over the opening of the pan.
• 21 Carefully flip the cake pan over and gently remove the pan from the cake.
• 22 Let the cake cool completely, about 1 hour, before drizzling with the glaze.
  Make the glaze while the cake cools.
• 23 First, measure out the glaze ingredients with the measuring cup and spoons.
• 24 Then, combine the eggnog, vanilla extract, and powdered sugar in a large glass
  mixing bowl.
• 25 Combine all of the ingredients together using a blending whisk.
• 26 Next, slide a sheet of parchment paper underneath the cooling rack to collect
  any spills or messes. This makes cleaning up so much easier!
• 27 Drizzle the eggnog glaze over the entire bundt cake.
• 28 Then, use a cake lifter to place the glazed eggnog bundt cake on a cake stand or
  serving plate.
• 29 Finally, your eggnog cake is ready to serve and enjoy!

Nutrition Info