Print

Quick Eggnog Bundt Cake with Easy Nutmeg Glaze

eggnog bundt cake - featured image
Print Recipe

A moist and tender Bundt cake infused with eggnog and warm nutmeg, topped with a simple nutmeg glaze. This quick and easy holiday dessert comes together in under an hour and is perfect for weeknight treats or festive gatherings.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon (optional)
  • 1 cup granulated sugar
  • ½ cup vegetable oil (or canola/avocado oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ¼ cups eggnog (full-fat recommended)
  • 1 ½ cups powdered sugar, sifted
  • 3 tablespoons eggnog
  • ¼ teaspoon ground nutmeg
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10 to 12-cup Bundt pan generously with baking spray or butter and flour.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, 1 teaspoon nutmeg, and cinnamon until evenly distributed.
  3. In a separate medium bowl, whisk together granulated sugar, vegetable oil, eggs, vanilla extract, and 1 ¼ cups eggnog until smooth and well combined.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine; do not overmix).
  5. Pour batter into prepared Bundt pan and spread evenly. Tap pan gently on counter to release air bubbles.
  6. Bake for 40 to 45 minutes, until a toothpick inserted near the center comes out clean or with a few moist crumbs. The top should be golden and spring back when lightly touched.
  7. Let cake cool in pan for 10 minutes. Invert onto a cooling rack and lift pan off gently. Cool completely, about 1 hour.
  8. While cake cools, make the glaze: In a small bowl, whisk together powdered sugar, 3 tablespoons eggnog, ¼ teaspoon nutmeg, and a pinch of salt until smooth. Add more eggnog if too thick, or more powdered sugar if too thin.
  9. Once cake is completely cool, drizzle glaze over the top. Let glaze set for about 15 minutes before slicing.

Notes

Room temperature ingredients help the batter emulsify. Do not overmix to avoid a dense cake. Grease the pan well to prevent sticking. Let cake cool exactly 10 minutes before inverting. The glaze sets in about 15 minutes. Cake keeps at room temperature for up to 3 days or freezes well (unglazed) for up to 3 months.

Nutrition

Keywords: eggnog bundt cake, quick eggnog cake, nutmeg glaze, holiday cake, easy bundt cake, eggnog dessert

Find it online: https://juliamadeit.com/quick-eggnog-bundt-cake-with-easy-nutmeg-glaze/