Easy Eggnog Bundt Cake
This easy eggnog bundt cake recipe is perfect for the fall and winter holiday season. Light and airy with just the moistness, this eggnog cake will please everyone this holiday season.
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.
