Eggnog Bundt Cake with Bourbon Eggnog Glaze

Eggnog Cake:

• 2 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp nutmeg
• 1/2 tsp table salt
• 1/4 cup brown sugar
• 1 1/4 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 eggs, room temperature
• 1 1/2 tsp vanilla extract
• 2 Tbsp bourbon or aged rum
• 1 cup eggnog

Bourbon Eggnog Glaze:

• 3/4 cups sifted Confectioners’ sugar (more or less as desired)
• 3 Tbsp eggnog or whole milk
• 5 tsp bourbon or rum extract*

Preheat oven to 350° F. Prepare Nordic Ware Very Merry Bundt Pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan.

In a medium bowl, whisk flour, baking powder, nutmeg, and salt. Set aside. In the bowl of a stand mixer with paddle attachment, cream the softened butter on medium speed for about 1 minute. Gradually mix in the sugars, scraping down bowl every minute or two to incorporate butter and sugar. Mix for a total of 4-7 minutes. Add eggs, one at a time, mixing well after each addition. After eggs are all incorporated, scrap down bowl and add vanilla extract and bourbon. Mix on low until incorporated.

On low speed, beginning and ending with flour mixture, mix in flour alternating with eggnog into the butter and sugar mixture until just incorporated. Spoon batter into prepared pan filling ¾ full and tap pan gently on a towel covered counter to settle batter and remove air bubbles. Bake 55-60 minutes or until tester comes out clean. Cool cake in pan for 10 minutes, then invert onto cooling rack to finish cooling.

While cake cools, prepare glaze. In a wide mouthed bowl, combine bourbon eggnog glaze ingredients until smooth and reach the desired consistency (adjust as needed!). Move cake and cooling rack on top of a baking sheet. Brush glaze over the cake until completely covered and allow excess to drip off.

*Note: We used Vain Vanilla’s Tanzanian Vanilla in Spiced Rum and Kemps Eggnog