Eggnog Spice Bundt Cake Recipes

EGGNOG BUNDT CAKE

Eggnog Bundt Cake image

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!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h25m

Yield 16

Number Of Ingredients 11

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 box (3.4 oz) Jell-O™ white chocolate instant pudding & pie filling mix
1 cup half-and-half
1/2 cup vegetable oil
4 eggs
2 tablespoons bourbon
1/2 teaspoon ground nutmeg
1 1/2 cups powdered sugar
2 to 3 tablespoons half-and-half
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla

Steps:

Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
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.
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 Facts : Calories 270, Carbohydrate 40 g, Cholesterol 55 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 24 g, TransFat 0 g

SPIKED EGGNOG BUNDT CAKE RECIPE

Spiked Eggnog Bundt Cake Recipe image

Fans of the creamy cold-weather drink, eggnog, will swoon for this ultrarich cake flavored with a little bourbon and finished with a sweet glaze. For the most tender crumb, don't overmix the wet and dry ingredients; stop stirring just after they are blended. To make this cake alcohol-free, substitute heavy cream for the bourbon.

Provided by Emily Nabors Hall

Categories Bundt Cakes

Time 2h20m

Yield Serves 12

Number Of Ingredients 12

Ingredients

1 1/2 cups unsalted butter, softened
3 cups granulated sugar
6 large eggs
3 3/4 cups all-purpose flour, plus more for pan
1 1/2 teaspoons kosher salt
1/4 teaspoon grated fresh nutmeg, plus more for garnish
3/4 cup heavy cream
1/4 cup plus 1 Tbsp. (2 1/2 oz.) bourbon, divided
2 tablespoons vanilla extract, divided
Vegetable shortening, for pan
2 cups powdered sugar
2-3 tablespoons refrigerated eggnog

Steps:

Preheat oven to 350ºF. Beat butter with an electric mixer on medium speed until smooth, about 1 minute. Slowly add granulated sugar, beating until combined, about 2 minutes. Add eggs, 1 at a time, reducing speed to low to add each egg and increasing to medium speed for 30 seconds after each addition. Beat on medium for 1 minute after adding last egg.
Whisk together flour, salt, and nutmeg in a medium bowl. Stir together cream, 1/4 cup of the bourbon, and 1 tablespoon of the vanilla in small measuring cup. With mixer running on lowest speed, add flour mixture and cream mixture to butter mixture in batches, beginning and ending with flour mixture, beating until just blended after each addition and stopping to scrape bowl as needed. Transfer batter to a greased (with shortening) and floured 12- to 15-cup Bundt pan. (If using a 12-cup pan, cake may bake above rim; trim as needed to level.)
Bake in preheated oven until a toothpick inserted in middle of cake comes out clean, 1 hour to 1 hour, 10 minutes. Let cake cool in pan on a wire rack until pan is just cool enough to handle, 20 minutes. Turn cake out onto rack to cool, 1 hour.
Stir together powdered sugar, 2 tablespoons of the eggnog, and remaining 1 tablespoon each bourbon and vanilla in a large bowl until smooth, adding remaining 1 tablespoon eggnog, 1 teaspoon at a time, if needed for desired consistency. Transfer cooled cake to a platter; pour eggnog mixture over cake. Sprinkle with nutmeg; let stand 5 minutes before slicing.

EGGNOG SPICE BUNDT CAKE

Eggnog Spice Bundt Cake image

The quintessential Holiday-time bundt for serving with hot coffee on the morning after the big repast.

Provided by Recipe by Holly Clegg

Categories Christmas

Yield Yield: 16 servings

Number Of Ingredients 9

Ingredients

1 -- (181/4-ounce) boxed spice cake mix
1 -- (4-serving) instant vanilla or cheesecake pudding and pie filling mix
1 cup nonfat vanilla yogurt
1/4 cup canola oil
1 cup light eggnog
1 -- egg
3 -- egg whites
1 1/3 cups toasted chopped pecans
-- Powdered sugar

Steps:

Preheat oven to 350F. Coat a nonstick Bundt pan with cooking spray.
Combine cake mix, pudding mix, yogurt, oil, eggnog, egg and egg whites in a large bowl. Mix until creamy.
Stir in pecans. Pour into prepared pan. Bake 40 to 45 minutes, until a wooden pick inserted in the center comes out clean. Cool on a wire rack. When cool, dust with powdered sugar.

Nutrition Facts :

EGGNOG SPICE BUNDT CAKE

Eggnog Spice Bundt Cake image

You can also prepare this recipe in a large loaf pan for a delicious Eggnog Spice bread. You might need to add an additional 5-10 minutes baking time.

Time 45m

Yield 16 servings

Number Of Ingredients 10

Ingredients

Packaged Spice Cake Mix
Vanilla Instant Pudding (3.4oz Pkg)
Cheesecake Instant Pudding (3.4oz Pkg)
Nonfat Vanilla Yogurt
Canola Oil
Light Eggnog
Egg
Egg White
Chopped Pecans
Powdered Sugar

Steps:

Preheat oven to 350F. Coat a nonstick Bundt pan with cooking spray.
Combine cake mix, pudding mix, yogurt, oil, eggnog, egg and egg whites in a large bowl. Mix until creamy.
Stir in pecans. Pour into prepared pan. Bake 40 to 45 minutes, until a wooden pick inserted in the center comes out clean. Cool on a wire rack. When cool, dust with powdered sugar.

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