Last week was National Bundt Day. These foodie holidays are a great excuse to dust off long forgotten pans shoved to the back of the pantry or even better to go out and find a new pan to fall in love with. I started baking along for National Bundt Day a few years ago after reading Mary’s blog. If you haven’t read her blog you should check it out. She’s a librarian in LA, makes amazing things with Jello and one year made 30 different bundts for National Bundt Day.
I saw this 10 cup Nordicware Star Bundt at TJ Maxx for $14.99 and knew I had to make a Christmas themed bundt. It’s not even Thanksgiving and I’m ready for Christmas flavor combinations so I chose to make the eggnog bundt that Mary posted two years ago. I love eggnog! They don’t sell it in the UK (you can make your own but it isn’t quite the same) so I’ve started going eggnog crazy now that I’m back in America. I stopped my frequent Starbucks eggnog latte habit after I learned how many calories were in one small cup. My current favorite eggnog is the Sugar Cookie variety made by Hood.
I didn’t add in any rum to my bundt because I was craving something vanilla scented. The cake is insanely fluffy and soft. The sugar cookie eggnog gives it an extra vanilla kick. For authentic eggnog flavor you might want to add some booze to the glaze!
3 cups AP flour
2 tsp baking powder
1/4 tsp salt
1/8 tsp ground nutmeg
2 sticks unsalted butter, at room temperature
2 cups granulated sugar
3 eggs, lightly beaten
1 cup eggnog (I used Hood sugar cookie eggnog)
1/2 vanilla bean
1 cup powdered sugar, sifted
2 tbs eggnog
- Preheat the oven to 350 F and generously grease and flour a 12 cup bundt pan. In a large bowl whisk together the flour, baking powder, salt and nutmeg.
- In the bowl of an electric mixer beat the butter and sugar together for 5 minutes until light and fluffy. Add in the eggs in a steady stream until fully incorporated. Scrape the seeds from the vanilla pod and stir into the batter.
- Add the flour mixture and eggnog in two additions, starting and ending with the flour. Pour the batter into the prepared pan and bake for 50-60 minutes until golden brown and a cake tester inserted comes out clean.
- Remove from the oven and leave to cool for 20 minutes before inverting onto a cooling rack. Once it's completely cool make the glaze.
- In a small bowl whisk together the sugar and enough eggnog to reach the consistency of a pourable glaze.
adapted from Food Librarian
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