Eggnog Cake
It wouldn’t be Christmas in my house without National Lampoon’s Christmas Vacation. We watch it every year. And every time I drink eggnog, our favorite holiday drink, I think of that scene with Clark Griswold, trying to deal with his ridiculous family over the holidays. Luckily I don’t have that problem, I love my family. I actually wish they were all here, piled up in my living room by the fire. I’d give them all the eggnog they could ask for.
Eggnog is a big deal in my house around the holidays. I keep the fridge fully stocked. We even have eggnog ice cream. So to call this cake a hit is a grand understatement.
It has all the rich, spiced, luxurious flavors of classic eggnog, but oddly, it doesn’t have actual eggnog in it. Weird, I know. What makes the cake so successful are the same ingredients that give eggnog its unique, signature flavor: freshly ground nutmeg, cinnamon, and vanilla bean paste. Plus, a touch of spiced rum for good measure. It is the holiday season after all. It’s finished with a decadent spiced glaze that truly takes the cake over the top.
Technically a dessert, but perfect for breakfast or an afternoon coffee break. I used my favorite Nordic Ware Brilliance Bundt pan. It came out so gorgeous!
Eggnog Cake
Serves 12
You’ll need:
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup buttermilk, at room temperature
1 tablespoon fresh orange juice
1 tablespoon pure vanilla extract
1 cup + 2 tablespoons unsalted butter, at room temperature
2 cups granulated sugar
3 large eggs, at room temperature
1 large egg yolk, at room temperature
1 tablespoon dark spiced rum
1 teaspoon freshly ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla bean paste (such Nielson-massey Pure Vanilla Bean Paste)
1 tablespoon unsalted butter, melted, for the pan
extra flour for the pan
Preheat the oven to 350°F. Using a pastry brush, generously brush the interior of a bundt cake pan with melted butter, making sure to coat all the corners. Dust the interior of a 10 cup bundt pan with flour and then turn it over to shake out the excess. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In another medium bowl, whisk together the buttermilk, vanilla, and orange juice. Set aside.
In the bowl of an electric mixer, combine the butter and sugar. Beat on medium high speed until light and fluffy, about 3 minutes. Scrape down the bowl.
Add the eggs and egg yolk, one at a time, mixing well after each addition. Scrape down the bowl.
With the mixer on low speed, add 1/2 of the flour mixture. Mix for 20 seconds. Follow with half of the buttermilk mixture. Repeat. Scrape down the bowl as needed.
In a separate bowl, mix 1 cup of the cake batter with the spiced rum, ground nutmeg, cinnamon, and vanilla bean paste. Stir till combined.
Pour half of the main batter on the bottom of the cake pan. Then pour the spiced batter over the top. To create a marbled effect, lightly mix the spiced batter into the main batter, using a zigzag pattern. Do not over mix. Pour the remixing batter over the top.
Bake on the center rack for 55 to 60 minutes, until a center tester comes out clean.
Allow the cake to cool in the pan, on a wire rack for 20-25 minutes. Turn the cake over, carefully releasing it from the pan onto a wire rack.
Allow the cake to continue cooling while you make the glaze.
* For high-altitude baking (adjusted for 6000 ft), make the following adjustments: Add 2 tablespoons flour, use 3/4 teaspoon baking powder, use 1/4 teaspoon baking soda, subtract 2 tablespoons of sugar, use extra large or jumbo eggs (or add 1 large egg), and add 3 tablespoons of buttermilk.
Spiced Glaze
You’ll need:
1 1/2 cups powdered sugar
4 tablespoons half and half
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla bean paste
a pinch of kosher salt to taste
In a medium bowl, combine all the ingredients. Stir until smooth. If the mixture seems too runny, add a touch more powdered sugar.
Using a spoon, drizzle the glaze over the cake while it’s just slightly warm. Let the cake stand for 30 minutes to set the glaze.