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This recipe for EGGNOG BUNDT CAKE, by , is from Grandma's Keepsake Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Donna Buss


3 Cups all purpose flour
1 tsp baking powder
1 tsp salt
1 tsp ground nutmeg
1/2 tsp baking soda
1 Cup unsalted butter, softened
2 Cups granulated sugar
4 large eggs
1 Tbsp rum or bourbon or 1 tsp rum extract
1 Cup eggnog (I use the eggnog with booze in it)

1/2 cup powdered sugar
2 Tbsp cream
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon

1. Hein oven to. 325 Coat a 12 cup fluted tub pan (Bundt pan) with baking spray or cooking spray then dust with flour and shake out the excess.
2. In large bowl, whisk together flour, baking powder, salt, nutmeg and baking soda (set aside)
3. In a mixing bowl combine butter and granulated sugar, beat on medium high speed until light and fluffy. Beat in eggs 1 at a time, then beat in rum and vanilla until combined. Switch to low speed and alternately beat in eggnog and flour mixture until just combined
4. Transfer batter to prepared pan. Bake 65 - 70 min (until wooden toothpick inserted halfway between middle and side of pan comes out clean). Allow to cool in pan for 10 minutes. Use knife to carefully cut cake away from sides of pan. Remove cake from pan and transfer to wire rack to continue cooling
5, To make icing. In a bowl, stir together powdered sugar, cream, nutmeg and cinnamon until well blended. Pour icing over warm cake.

Number Of Servings:
Number Of Servings:
20 servings




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