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Eggnog Bundt Cake

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Betty Crocker Kitchens
Updated Dec 18, 2018
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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!

Eggnog Bundt Cake

  • Prep Time 20 min
  • Total 2 hr 25 min
  • Servings 16
  • Ingredients 11
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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

Instructions

  • Step 
    1
    Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
  • Step 
    2
    In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Step 
    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.
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

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