Spiked Eggnog Bundt Cake

It still seems hard to believe, but I started Cooking with Curls 5 years ago today!! Happy Blogiversary to me, and to you my friends who have stuck through all the craziness with me. In celebration of this momentous occasion I have prepared a Spiked Eggnog Bundt Cake, because celebrations need cake…and cake needs to be spiked with alcohol…..

Let me start off by saying, NO, there are not any substitutions for the alcohol…because someone is bound to ask that question. This is a Spiked Eggnog Bundt Cake that contains lots of alcohol to create the flavor of a cocktail, but contains no actual eggnog. Go figure. 😉

If you are not in the mood to reminisce, then I suggest you go ahead and scroll down to the recipe. 🙂

At 3 am on November 27th, 2012 I published my first recipe. Does anyone know what that recipe was? It was a Peanut Butter & Jelly Sandwich!! LOL Like I said, it was 3 am!!

Absolutely everything has changed in those 5 years, but I am still having the time of my life sharing recipes and chasing daylight to get the perfect food photo. I am no longer married. Both of my children live on their own, and I only have one pet…my daughter’s dog Arlo. I moved to the Arizona desert from Siberia, I mean Iowa two years ago to avoid ever having to shovel snow again in my life!!!!! Life is good. I am blessed and happy in my new life in the middle of the desert. 🙂

So a big THANK YOU to all of you for joining me on this adventure, I wouldn’t be here without you. 🙂 Now why don’t we go ahead and make this Spiked Eggnog Bundt Cake before you forget why you are here today.

Preheat oven to 350 degrees.

Beat eggs, oil, and sugar together with a mixer…..

Add the brandy, bourbon, and vanilla. Mix to combine…..

Add the dry ingredients and beat until smooth, scraping the sides occasionally…..

Generously spray a bundt pan with baking spray {I use Pam}…..

Pour the batter into the pan. Tap the pan on the counter or floor a few times to remove the air bubbles…..

Bake for 50 to 65 minutes, until a skewer stuck into the center of the cake comes out clean…..

Allow the cake to cool in the pan for 10 minutes, then flip out onto a wire rack …..

Whisk the glaze together in a small bowl. Place the wire rack on top of a large plate. Spoon the glaze over the top of the cake and allow it to run down the sides…..

Move the wire rack to a second large dinner plate. Scoop the “used” glaze up with the spoon and pour it over the top of the cake. Continue going back and forth until you run out of glaze…..

Allow the Spiked Eggnog Bundt Cake to cool completely before serving. Overnight is best to allow the flavors to mellow and mingle. Slice and serve…..

This Spiked Eggnog Bundt Cake is dense, and moist, and addictive…in a good way. 😉 It’s the perfect way to spread holiday cheer!

Notes:

• Using cage free/organic eggs {I used Eggland’s Best} will give your cake a deep, yellow color. The yolks are must darker than the ones in cheap eggs.
• Make sure you have all of your ingredients ready in front of you so you don’t forget any. If you have to add them later and remix your batter, it will end up over mixed.
• Do not over mix your batter! Your cake will end up tougher than it should be.
• If you do not wish to use aerosol spray, like Pam, then brush your pan with butter and dust with flour. DO NOT use olive oil, it will not work…trust me!
• Make sure you give the pan some good taps on the counter to remove the air bubbles. You can’t hurt the cake tapping it, but the air bubbles are annoying if you don’t get them out. I was afraid to wake the dog and didn’t tap as hard as I should have, and you can see all of the holes on the outside of my cake from the bubbles.
• I used a 10-cup Chrysanthemum/Blossom Bundt Pan. {affiliate links} It is taller and narrower than a Traditional 12-cup Bundt Pan, so it will take longer to bake.
• All ovens cook differently, and different sized pans will affect cooking time as well. Times listed are estimates based on my pan in my oven.
• I cannot guarantee that this cake is lactose-free, but I am convinced that the lactose dies when the milk is dried. I have no scientific proof to back up my claims, but neither my son or I have gotten sick eating these cakes.

Another delicious eggnog desert that does not contain eggnog is my Eggnog Creme Brulee…..

My other favorite holiday cake is this sinfully delicious Guinness Gingerbread…..

For my 1st Blogiversary I made Gingerbread Martini Cocktail Cupcakes…..

I see a theme here. 😉

A toast to the next year of blogging, and a healthy and happy 2018!

Enjoy!!

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Spiked Eggnog Bundt Cake

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

 

You don't need to drink your eggnog when you can have a slice of Spiked Eggnog Bundt Cake, it is the perfect desert to celebrate the holiday season!

Course: Dessert

Servings: 12 servings

Author: Lisa Johnson

Ingredients

For the Cake

• 4 large eggs, plus 1 egg yolk
• 1/2 cup sunflower or canola oil
• 1 1/4 cup super fine sugar
• 3/4 cup brandy
• 4 Tablespoons bourbon
• 2 Tablespoons water
• 1 Tablespoon pure vanilla extract
• 3.4 ounce package instant vanilla pudding mix
• 1/4 cup dry milk powder
• 2 3/4 cups cake flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon ground nutmeg

For the Glaze

• 1 1/2 cups powdered sugar
• 1 Tablespoon brandy {can substitute with water if it is too strong}
• 2 Tablespoons milk {I used CashewMilk} or eggnog
• dash ground nutmeg

Instructions

For the Cake

1. Preheat oven to 350 degrees.

2. Beat eggs, oil, and sugar together with a mixer. Add the brandy, bourbon, and vanilla. Mix to combine.

3. Add the dry ingredients and beat until smooth, scraping the sides occasionally.

4. Generously spray a bundt pan with baking spray {I use Pam}. Pour the batter into the pan. Tap the pan on the counter or floor a few times to remove the air bubbles.

5. Bake for 50 to 65 minutes, until a skewer stuck into the center of the cake comes out clean. 

6. Allow the cake to cool in the pan for 10 minutes, then flip out onto a wire rack.

For the Glaze

1. Whisk the glaze together in a small bowl. Place the wire rack on top of a large plate. Spoon the glaze over the top of the cake and allow it to run down the sides.

2. Move the wire rack to a second large dinner plate. Scoop the “used” glaze up with the spoon and pour it over the top of the cake. Continue going back and forth until you run out of glaze.

3. Allow the Spiked Eggnog Bundt Cake to cool completely before serving. Overnight is best to allow the flavors to mellow and mingle. Slice and serve.

Recipe Notes

• Using cage free/organic eggs {I used Eggland’s Best} will give your cake a deep, yellow color. The yolks are must darker than the ones in cheap eggs.
• Make sure you have all of your ingredients ready in front of you so you don’t forget any. If you have to add them later and remix your batter, it will end up over mixed.
• Do not over mix your batter! Your cake will end up tougher than it should be.
• If you do not wish to use aerosol spray, like Pam, then brush your pan with butter and dust with flour. DO NOT use olive oil, it will not work…trust me!
• Make sure you give the pan some good taps on the counter to remove the air bubbles. You can’t hurt the cake tapping it, but the air bubbles are annoying if you don’t get them out. I was afraid to wake the dog and didn’t tap as hard as I should have, and you can see all of the holes on the outside of my cake from the bubbles.
• I used a 10-cup Chrysanthemum/Blossom Bundt Pan. It is taller and narrower than a Traditional 12-cup Bundt Pan, so it will take longer to bake.
• All ovens cook differently, and different sized pans will affect cooking time as well. Times listed are estimates based on my pan in my oven.

This recipe will be partying at these link parties!