Eggnog Bundt Cake

Well, hubby stopped at Weigels and picked up their infamous eggnog so that I could try out this recipe that was posted by Sugar Baby Aprons on Facebook.

If the finished product is anywhere near as delicious as the batter was .....

For the Cake

1 cup of butter, softened

3 cups of sugar

6 large eggs

3 cups of sifted cake flour

3/4 teaspoon of baking powder

1/2 teaspoon of salt

1 cup of eggnog

2 teaspoons of vanilla extract

2 tablespoon of dark rum or brandy (optional)

1 teaspoon of ground cinnamon 

3/4 teaspoon of ground nutmeg

1/2 teaspoon of ground allspice 

1/4 teaspoon of ground cloves

Glaze

1 cup of sifted powdered sugar

2 tablespoons + 1 teaspoon of heavy cream or whipping cream

Grease and flour a 12 cup bundt pan.

Preheat oven to 350 degrees.

Cake

In a stand mixer with a paddle attachment, beat butter on medium speed for about 2 minutes or until creamy.

Gradually add sugar, beating 5-7 minutes.

Add eggs, one at a time mixing just until yoke is incorporated.

In a separate bowl combine flour, baking powder and salt.

Add to butter and sugar mixture alternating with eggnog starting and ending with flour mixture. 

Stir on low speed just until blended after each addition.

Stir in vanilla and if desired, rum or brandy.

Pour half of the batter into the prepared pan.

Stir the cinnamon, nutmeg, allspice and cloves in the remaining batter. Spoon spiced batter over plain batter and swirl together using a knife. 

Bake for 50-55 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan for 15 minutes on a wire rack. Remove from pan and cool on rack.

Glaze 

Combine sifted powdered sugar and heavy cream.