Easy Eggnog Bundt Cake Recipe That’s Perfect For The Holiday’s
With summer coming to a close, fall and winter are just around the corner and so is the eggnog season. Here is an easy eggnog bundt cake recipe that’s perfect for the holidays this year.
Eggnog cakes specifically eggnog bundt cakes are an absolute classic that brings on many memories of when I first immigrated to Canada. You will love the light and airiness of this holiday bundt cake’s texture that has just the right amount of moistness throughout the crumb.
This easy eggnog bundt cake recipe is made using eggnog liquor, if you have young children you can simply substitute the eggnog liquor with a non-alcohol version that you can find in your local grocery store, this way everyone can dig into this delicious holiday cake.
Ready to make this Holiday Classic Eggnog Bundt Cake? Let’s Do It!
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Ingredients For Eggnog Bundt Cake
- 150 grams all purpose flour
- 150 wheat or cornstarch
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 200 grams powdered sugar
- 130 grams oil
- 5 Large Eggs
- 240 grams eggnog liqueur – liquor (or alcohol-free)
- 1 teaspoon vanilla extract
How To Make Eggnog Bundt Cake?
- Preheat the oven to 165°C (330°F)
- Combine the eggs with the salt, vanilla and sugar and beat with handmixer or standmixer using a whisk attachment for about 10 minutes or until fluffy and creamy.
- Pour in the eggnog and oil and mix for about 30 seconds.
- In a separte bowl, mix togther the flour along with the corn starch and baking powder.
- Sieve the flour mixture into the egg mixture then gently fold in to combine using a whisk.
- Grease a 20-22 cm bundt pan with oil, butter or baking release agent and pour in the batter up to about 1/2 inch from the top of the bundt pan. Note, You can also use mini bundt cake pan if you prefer.
- Place into preheated oven and bake for about 60 minutes.
- Remove the cake from the oven and allow it to cool in the bundt pan for about 15 minutes, then turn it over to a cooling rack and completely cool.
- Finish off by dusting some icing sugar onto to top.
- Enjoy!
Easy Eggnog Bundt Cake
Equipment
- Hand Mixer or Stand Mixer
- 20-22 cm Bundt Pan
- Spatula or Whisk
- Measuring Cups and Spoons
- Digital Scale
Ingredients
- 150 grams all purpose flour
- 150 wheat or cornstarch
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 200 grams powdered sugar
- 130 grams oil
- 5 Large Eggs
- 240 grams eggnog liqueur – liquor or alcohol-free
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 165°C (330°F)
- Combine the eggs with the salt, vanilla and sugar and beat with handmixer or standmixer using a whisk attachment for about 10 minutes or until fluffy and creamy.
- Pour in the eggnog and oil and mix for about 30 seconds.
- In a separte bowl, mix togther the flour along with the corn starch and baking powder.
- Sieve the flour mixture into the egg mixture then gently fold in to combine.
- Grease a 20-22 inch bundt pan with oil, butter or baking release agent and pour the batter into it
- Place into preheated oven and bake for about 60 minutes.
- Remove the cake from the oven and allow it to cool in the bundt pan for about 15 minutes, then turn it over to a cooling rack and completely cool.
- Finish off by dusting some icing sugar onto to top.
