Now that Thanksgiving is behind us, I can start working on Christmas creations. One of them is this Eggnog Bundt Cake. You’re going to love it.
Eggnog Bundt Cake with Eggnog Glaze
Yields: 8-16 servings (depending on how big your like your slice)
1 1/2 cups eggnog
1 cup organic cane sugar
1 teaspoon vanilla extract
1/2 cup butter, melted (cool to avoid scrambling eggs)
2 1/4 cups all purpose gluten free flour
1 cup organic whole milk yogurt
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup confectioners sugar, sifted
3 Tablespoons eggnog (may need to add a little more depending on thickness)
2 teaspoons Armagnac (or you could even use Rum extract)
1/8 teaspoon of ground nutmeg
Preheat over to 350 degrees F. Spray bundt pan with olive oil or coconut spray.
Sift flour, baking powder, salt and nutmeg in medium bowl. Set aside.
Using the paddle attachment on your stand mixer, mix eggs, eggnog, yogurt, sugar, vanilla and butter.
Add dry ingredients to your mixer in thirds and blend together. Your butter might be clumpy and that is ok. It will melt as it cooks.
Pour ingredients into bundt pan. Bake for 45-55 minutes. A toothpick inserted into center should come out clean.
Whisk together glaze ingredients and pour over cooled cake.