Last year I was ill for the entire week leading up to the Christmas celebration for my mum’s family, and while I was definitely feeling better by the time the party rolled around, I was simply too behind on everything else (the driveway needed shoveling, the hamper was overflowing, Mayhem had a strange smell about him…) to think about baking the relatively extravagant layer cake I had planned on making. Not wanting my family to go cakeless, I sought out a festive recipe that I could whip up while doing minimal damage to my freshly cleaned kitchen.
If you love egg nog, you’re going to love this. Adding egg nog to the batter gives the cake a really dense and moist crumb, and once baked it retains that unmistakeable festive flavor. I loved it with coffee, while a few family members enjoyed it with a cold glass of Irish Cream.
I was rather hesitant to use a cake mix, (and truth be told, it was a small miracle that I even had one in the cupboard, so perhaps it was divine intervention) but I think you’ll find the add-ins really make this a cake that stands on its own. No one is going to guess it was a doctored cake mix, and your secret is safe with me!!
Easy Egg Nog Cake
Egg Nog Cake
- 1/2 cup salted butter (softened)
- 3 eggs (large)
- 1 cup egg nog
- 1/2 cup spiced rum
- 1 teaspoon nutmeg (ground)
- 2 teaspoons cinnamon (ground)
- 2 teaspoons vanilla extract
- 1 box white cake mix
- 1/2 cup powdered sugar
- 1 teaspoon cinnamon (ground)
- 1 1/2 tablespoon spiced rum
- 1 1/2 tablespoon brandy (or bourbon)
|Egg Nog Cake|
|Beat butter until fluffy. Beat in eggs, eggnog, and rum. Add dry ingredients, mix until incorporated, then beat on high for two minutes. Spoon into greased Bundt pan. Bake at 325 for 35-45 minutes or until toothpick comes out clean. |
Adapted from About.com
|Stir together ingredients. Drizzle over the cake once it has cooled completely.|
|Recipe and photographs from Mayhem in the Kitchen! |
Tagged: back of the box, cake, christmas, dessert
it looks delish!
im making this for my Quaker meeting New Years day-looks so good and i can whip it together Saturday night for Sunday morning-should i also flour the bundt pan to make certain it turns out easily??? (iv not much experience with bundt cakes)
Hi Richard – I would be very careful to get grease into every nook and cranny of the pan (often a pastry brush helps with this) and then flour lightly. Some people also have good luck with Baker’s Joy spray, or homemade alternatives. Regular nonstick sprays usually aren’t up to the task for detailed Bundt pans. Please let me know how it goes! Happy New Year!
I just turned it out now-its beautiful-golden brown-I’m letting it cool before I drizzle the brandy and rum glaze over it (I used 1 1/2 cups confectioners sugar it was much too thin with only 1/2 cup)I think the Quakers are going to be very pleased with this-thank you and happy new year to you