Skip to Content
Menu

Eggnog Bundt Cake

  • Save Recipe
  • Prep Time 20 min
  • Total 2 hr 25 min
  • Servings 16
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
This rich cake is inspired by the flavors of holiday eggnog, topped with a sweet nutmeg glaze. Even if you’re not an eggnog lover (and especially if you are!), you’ll adore this cake!
Updated Dec 18, 2018
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

Cake

Glaze

  • 1 1/2 cups powdered sugar
  • 2 to 3 tablespoons half-and-half
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla

Steps

  •  
    1
    Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
  •  
    2
    In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  •  
    3
    Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  •  
    4
    In small bowl, beat powdered sugar, 2 tablespoons of the half-and-half, 1/4 teaspoon nutmeg and the vanilla with spoon until well blended; continue adding half-and-half, 1/2 teaspoon at a time, until pourable. Pour over cake. Store loosely covered at room temperature.

Tips from the Betty Crocker Kitchens

  • tip 1
    Ready-made eggnog is typically available during the holiday months-replace 1 cup half-and-half in the Cake and 2 to 3 tablespoons in the Glaze with the same amount of eggnog for even more eggnog flavor, if desired!
  • tip 2
    It is very important to use baking spray with flour for coating the pan. It will help with successful removal from the pan.
  • tip 3
    No bourbon? Try brandy instead.

Nutrition

Nutrition Facts are not available for this recipe
  • Trademarks referred to herein are the properties of their respective owners.
© 2024 ®/TM General Mills All Rights Reserved