This vanilla bean eggnog Bundt cake is a stellar way to use up leftover eggnog from the holiday season. A rum or bourbon glaze drizzled on top would be a great alternative to the traditional dusting of powdered sugar.

Vanilla Bean Eggnog Bundt Cake

I won’t lie to you…eggnog exists in our house at Christmastime.  Ever since I found vanilla eggnog a few years ago, we always have a carton on hand from the first week of December when we put up the tree right through New Year’s and into January.  And this particular vanilla eggnog tastes like a vanilla milkshake which probably makes it all that much more addictive.  But frankly, I’m not here to lament about eggnog today.  And I’m also not here with a healthy meal post to kick off the new year.  No apologies from me. 🙂

Vanilla Bean Eggnog Bundt Cake

I’m here to talk about this vanilla bean eggnog Bundt cake that so many of you were excited about when I mentioned it on Facebook last week.  This recipe is a fantastic way to use up that leftover ‘nog.  You’ll only need 1 cup for the cake – don’t we all usually have just a wee bit left in the container right before we toss it?  The cake comes together quickly and the result is a rich pound cake-like Bundt with hints of nutmeg and cinnamon (my adaptations from the original recipe).  The eggnog shines through beautifully, especially on the crunchy bottom of the cake (which is actually the top of the cake in the pan and my favorite part of a Bundt cake), and with some lightly dusted powdered sugar, all you’ll need is a fork and a cup of tea or coffee to round out this delightful dessert.

Vanilla Bean Eggnog Bundt Cake

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 12-16 servings

This vanilla bean eggnog Bundt cake is a stellar way to use up leftover eggnog from the holiday season. A rum or bourbon glaze drizzled on top would be a great alternative to the traditional dusting of powdered sugar.

Ingredients

  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp Kosher salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 2 sticks (16 tbsp) unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 1 vanilla bean pod, split and seeds removed
  • 3 large eggs, at room temperature
  • 1 cup eggnog (vanilla, if you can find it)
  • ¼ tsp eggnog flavor OR 1 tsp pure vanilla extract and 1 tsp rum extract

Instructions

  1. Preheat oven to 350° F. Butter and flour a 10-inch Bundt pan. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg; set aside.
  2. In the bowl of stand mixer fitted with the paddle attachment, beat butter, sugar, and vanilla bean seeds at medium speed until the mixture is light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, scraping down the bowl after each addition.
  3. In a small bowl or glass measuring cup, stir together the eggnog and eggnog flavor (or vanilla extract and rum extract). With the mixer on low speed, alternately stir in the dry ingredients and eggnog mixture, beginning and ending with the dry ingredients. Be sure to mix in each only until they are just incorporated, about 10 seconds each – do not overmix. Scrape down the sides of the bowl as needed.
  4. Spoon the batter into the prepared Bundt pan and level off the top with a spatula. Bake for 45-50 minutes, or until a long toothpick or sharp knife reveals just a few crumbs stuck to it upon testing for doneness. Cool for 10 minutes in the pan on a wire rack then invert the cake onto the rack and cool completely before serving. Well-wrapped, the cake will last for 3-4 days at room temperature.

Source

adapted from The Naptime Chef

http://www.smells-like-home.com/2012/01/vanilla-bean-eggnog-bundt-cake/

Vanilla Bean Eggnog Bundt Cake

  • Prep Time: 20min
  • Cook Time: 50min
  • Yield: 12-16 servings

Ingredients

3 cups all-purpose flour
2 tsp baking powder
1 tsp Kosher salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
2 sticks (16 tbsp) unsalted butter, at room temperature
2 cups granulated sugar
1 vanilla bean pod, split and seeds removed
3 large eggs, at room temperature
1 cup eggnog (vanilla, if you can find it)
¼ tsp eggnog flavor OR 1 tsp pure vanilla extract and 1 tsp rum extract

Instructions

  • 01

    Preheat oven to 350° F.  Butter and flour a 10-inch Bundt pan.  In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg; set aside.

  • 02

    In the bowl of stand mixer fitted with the paddle attachment, beat butter, sugar, and vanilla bean seeds at medium speed until the mixture is light and fluffy, about 2-3 minutes.  Beat in the eggs one at a time, scraping down the bowl after each addition.

  • 03

    In a small bowl or glass measuring cup, stir together the eggnog and eggnog flavor (or vanilla extract and rum extract).  With the mixer on low speed, alternately stir in the dry ingredients and eggnog mixture, beginning and ending with the dry ingredients.  Be sure to mix in each only until they are just incorporated, about 10 seconds each – do not overmix.  Scrape down the sides of the bowl as needed.

  • 04

    Spoon the batter into the prepared Bundt pan and level off the top with a spatula.  Bake for 45-50 minutes, or until a long toothpick or sharp knife reveals just a few crumbs stuck to it upon testing for doneness.  Cool for 10 minutes in the pan on a wire rack then invert the cake onto the rack and cool completely before serving.  Well-wrapped, the cake will last for 3-4 days at room temperature.

adapted from The Naptime Chef

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  • January 2, 2012 at 6:11 PM

    OMG I LOVE YOU!!!! I saw a recipe on pinterest for an eggnog bundt cake and I was SO excited.. until I opened it and it used box cake mix (wa waa waaaaaa). I scoured Google looking for a “real” cake (and by scoured I mean I went PAST page 1) and found nothing. I was staring at the leftover eggnog in the fridge just yesterday and was wishing for that recipe, and now today I have it, thanks to you! You have no idea how elated I am 🙂

  • January 4, 2012 at 9:12 PM

    Hi, Tara-
    What a beautiful cake (pound cake- eggnog- what’s not to love?) and a beautiful blog! I see a few new recipes in the future:) Best and happy cooking in 2012!

  • Brenda
    January 4, 2012 at 9:31 PM

    Do you think it would be ok to use eggnog that has brandy in it? I just have some homemade stuff that a friend made, but I don’t want to take the chance on ruining the cake!!

  • January 7, 2012 at 5:22 PM

    That’s such a pretty slice of cake and the eggnog flavor sounds like a good choice. I have a sweet treat linky party going on at my blog till Monday night and I’d love it if you’d come by and link your cake up. http://sweet-as-sugar-cookies.blogspot.com/2012/01/sweets-for-saturday-51.html

  • January 10, 2012 at 3:55 PM

    Wow. I really love the look of this cake, even though I don’t like eggnog as a drink.

  • January 11, 2012 at 1:59 PM

    This looks so, so, so good. I want.

  • Bridget
    March 13, 2012 at 8:06 PM

    Would there be a way to make this without eggnog? Thanks!

    • March 14, 2012 at 11:35 AM

      Bridget: I would suggest finding a regular bundt cake recipe if you don’t want to use the eggnog.

  • stacy
    December 18, 2012 at 1:34 PM

    Looks yummy! What size of bundt pan does this recipe use?

    • December 19, 2012 at 8:49 AM

      Just a regular size Bundt pan.

  • Rachel Page
    June 9, 2015 at 3:19 AM

    Ummm, now that does look good! I need to make it now

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