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Creamy Eggnog Bundt Cake with Nutmeg Glaze

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A rich, moist holiday Bundt cake infused with the creamy, spiced flavor of eggnog and topped with a warm nutmeg glaze. This easy-to-make dessert is perfect for Christmas morning or winter gatherings.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup full-fat eggnog
  • 2 teaspoons vanilla extract
  • 1 teaspoon freshly grated nutmeg
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • 1 ½ cups confectioners’ sugar (for glaze)
  • 3–4 tablespoons heavy cream (for glaze)
  • 2 tablespoons unsalted butter, melted (for glaze)
  • ½ teaspoon nutmeg (for glaze)
  • ½ teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Thoroughly grease a 10-12 cup Bundt pan with butter or non-stick spray, ensuring all crevices are covered. Dust with flour, tapping out the excess.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, cinnamon, and cloves. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy.
  4. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl.
  5. Reduce mixer speed to low. Add the flour mixture in three parts, alternating with the eggnog in two parts. Start and end with the flour. Mix just until combined.
  6. Pour batter into the prepared Bundt pan and smooth the top. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cake cool in the pan for 15 minutes. Invert onto a cooling rack and let cool completely (1-2 hours).
  8. While the cake cools, whisk together melted butter, confectioners’ sugar, heavy cream, vanilla, and nutmeg until smooth.
  9. Drizzle the glaze over the completely cool cake and let it set for 15 minutes before slicing.

Notes

Ensure butter is softened but not melted for proper creaming. Do not overmix the batter to avoid a tough cake. The cake must be completely cool before glazing to prevent the glaze from melting. For gluten-free, use a 1:1 GF flour blend. For dairy-free, substitute butter and eggnog with plant-based alternatives.

Nutrition

Keywords: eggnog cake, bundt cake, holiday baking, nutmeg glaze, christmas dessert, easy cake recipe, eggnog dessert

Find it online: https://twirltaste.com/creamy-eggnog-bundt-cake-with-nutmeg-glaze-easy-holiday-recipe/