Eggnog Cake
Celebrate the season with this decadent Eggnog Cake! Rich, spiced flavor and a boozy rum glaze make it a festive favorite.
Servings: 12 Slices
Calories: 456kcal
Ingredients
- 2 1/2 cups all-purpose flour loosened not sifted
- 2 tsp baking powder
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1/4 cup butter melted
- 3/4 cup vegetable oil
- 1 cup brown sugar
- 1/3 granulated sugar
- 4 large eggs
- 1 cup eggnog room temperature
- 2 TBSP rum
- 1 tsp vanilla
Eggnog Cream Cheese Icing
- 1 cup cream cheese room temperature
- 1/2 cup powdered sugar
- 1 tsp rum
- 2 TBSP eggnog room temperature
Instructions
- preheat oven to 350˚
- generously grease the bundt cake pan, leave no inside area undone
- whisk together flour and spices, set aside
- using a stand mixer beat sugars, butter, and vegetable oil together with the paddle attachment
- add the eggs one at a time, beating each egg for 10-15 seconds, and then scrape down the bowl
- stir in the eggnog, rum, and vanilla
- add the dry ingredients and mix to combine, stop and scrape the bowl one to two times while mixing the cake
- when fully mixed scrape the cake mix into the prepared pan
- bake in the preheated oven 45-50 minutes or until a toothpick comes out clean
- cool in the pan for 20 minutes then turn upside and let it slide out on its own accord
- when the cake is completely cool make the icing
- combine the cream cheese and eggnog until smooth and runny
- add the powdered sugar stit to combine
- drizzle in the rum until the desired consistency is reached
- place cake on serving plate and drizzle with icing
- add dried cranberries, or cherries, and sprinkles if desired
Nutrition
Serving: 1g | Calories: 456kcal | Carbohydrates: 46g | Protein: 7g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 98mg | Sodium: 200mg | Potassium: 140mg | Fiber: 1g | Sugar: 26g | Vitamin A: 501IU | Vitamin C: 0.4mg | Calcium: 119mg | Iron: 2mg