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2 | sticks unsalted butter, room temperature |
2 | cups granulated sugar |
3 | large eggs, room temperature |
3 | cups all-purpose flour |
2 | teaspoons baking powder |
1 | teaspoon kosher salt |
1 | cup low fat eggnog |
¼ | teaspoon eggnog flavoring OR 1 teaspoon vanilla extract & 1 teaspoon rum extract |
Buttercream:
2 | sticks unsalted butter, room temperature |
6 to 8 | cups confectioners’ sugar |
½ | cup low-fat eggnog |
¼ | teaspoon eggnog flavoring OR 1 teaspoon vanilla extract |
1. Preheat the oven to 350F. Butter and flour a 10-inch bundt pan and set aside.
2. In a small bowl mix together the flour, baking powder and salt and aerate with a whisk. Set aside.
3. In an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition until completely incorporated.
4. With the mixer on low add in the dry ingredients, alternating with the eggnog mixture until the batter is completely smooth.
5. Bake for 45 to 55 minutes, or until a cake tester comes out clean.
6. All the cake the cool for 10 minutes in the pan, then overturn cake pan on to a wire rack and allow to cool completely.
7. To make the buttercream: Beat the butter until very creamy. Beat in the sugar, eggnog and flavorings until completely smooth. Frost the cake and enjoy!
This is a fabulous recipe to serve a crowd and slices into about 22 nice size slices.
2o minutes prep time, 1 hour bake time
This is a dense pound cake and we all loved it!
Printed from: https://thenaptimechef.com/2011/12/eggnog-bundt-cake-with-eggnog-buttercream-naptime-everyday/