Eggnog Bundt Cake
Ingredients
12
servings
- 1 box yellow cake mix
- 1/2 cup almonds or walnuts, chopped
- 1/8 tsp nutmeg
- 2 eggs
- 1 1/2 cup eggnog
- 1/4 cup butter, melted
- powdered sugar (opt.)
- 1 cup granulated sugar
- 1/2 cup water
- 1 tsp butter or margarine
- 1/2 tsp vanilla
- 1 1/2 oz rum (3 tbsp)
Step-by-Step Instructions
- Preheat oven to 350 degrees. Gently butter a bundt pan. Press nuts on bottom and sides of pan.
- Combine cake mix, remaining 1/8 tsp nutmeg, eggs, eggnog, and 1/4 cup melted butter. Beat until smooth, 4-5 minutes. Pour into pan and bake at 350 degrees for 45-50 minutes, until a toothpick inserted in center comes out clean.
- Cool 10 minutes. Remove from pan and sprinkle with powdered sugar if desired, or prepare rum sauce.
- For Rum Sauce: boil 1 cup sugar and 1/2 cup water for 5 minutes. Add 1 tsp butter, vanilla, and rum. Cook mixture until syrupy, about 3-5 minutes. Yields about one cup. Prick the cake with a fork and pour the rum sauce on top or slice and serve individually.
Common Problems and Solutions
Q: Why did my cake turn out dense?
A: Make sure to beat the batter for the full 4-5 minutes to incorporate air and achieve a light texture. Also check that your cake mix hasn't expired.
Q: Can I make this without the rum sauce?
A: Absolutely! The cake is delicious on its own with just a dusting of powdered sugar. The rum sauce is optional but adds festive flair for adult gatherings.
Tips and Techniques
The nuts pressed into the bundt pan create a beautiful crunchy coating on the outside of the cake. For best results, use commercial eggnog during the holiday season when it’s freshest and most flavorful.
Ingredient Substitutions
- rum: rum extract (1-2 tsp) or vanilla extract
- almonds or walnuts: pecans
- eggnog: half-and-half or whole milk with 1/4 tsp additional nutmeg
Equipment Needed
- bundt pan
- electric mixer
- small saucepan (for rum sauce)
