Eggnog Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">340g unsalted butter, softened</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 large egg yolks, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">60ml dark rum (or 1 tbsp rum extract)</li><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 1/2 tsp freshly grated nutmeg</li><li class="ingredients-single-item">1/2 tsp ground cinnamon</li><li class="ingredients-single-item">240ml store-bought eggnog</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">180g powdered sugar, sifted</li><li class="ingredients-single-item">45-60ml eggnog</li><li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li><li class="ingredients-single-item">1 tbsp rum (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) Bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Microplane or nutmeg grater</li><li class="equipment-single-item">Cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Thoroughly grease and flour your Bundt pan, making sure to get into all the crevices. This step is crucial for a clean release later – don't rush it! A thin coating of shortening followed by flour works wonderfully, or use a baking spray with flour incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon until well combined. The freshly grated nutmeg makes a tremendous difference in flavor compared to pre-ground – it's worth the extra effort!</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream the butter on medium speed until smooth and creamy, about 1 minute. Add the sugar and beat on medium-high speed until pale and fluffy, 3-4 minutes. This extended creaming process creates air pockets that help the cake rise properly and gives it a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs and egg yolks one at a time, beating well after each addition and scraping down the sides of the bowl as needed. The mixture may look slightly curdled, but don't worry – this is normal. Beat in the vanilla extract and rum until combined.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Reduce the mixer speed to low. Add the dry ingredients in three portions, alternating with the eggnog in two portions (beginning and ending with dry ingredients). Mix only until just combined after each addition – overmixing will develop gluten and make your cake tough. The batter should be thick but pourable with a silky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Spoon the batter into your prepared Bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles. Bake in the preheated oven for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs (not wet batter).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Allow the cake to cool in the pan for exactly 15 minutes – any less and it may break when inverted, any more and it might stick. Place a cooling rack over the pan and carefully invert the cake. If it doesn't release immediately, tap or gently shake the pan. Let the cake cool completely before glazing, at least 2 hours.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the glaze, sift the powdered sugar into a medium bowl to eliminate any lumps. Gradually whisk in 45ml of eggnog, the nutmeg, and rum (if using) until smooth. The glaze should be thick but pourable – add the remaining eggnog a teaspoon at a time if needed to achieve the right consistency. It should coat the back of a spoon and drip off slowly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the cooled cake on a wire rack set over a baking sheet (to catch drips). Spoon the glaze over the top of the cake, allowing it to flow naturally down the sides. For the most attractive presentation, focus the glaze around the crown of the cake and let gravity do the work. Sprinkle with a little extra nutmeg if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the glaze to set for at least 30 minutes before serving. This cake tastes even better the day after baking as the flavors have time to meld. Store covered at room temperature for up to 4 days, or refrigerate for up to a week. Bring to room temperature before serving for the best texture and flavor.</li></ol>