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Eggnog Bundt Cake with caramel eggnog sauce- a must try holiday dessert!

Eggnog Bundt Cake

Kara
Moist lightly spiced eggnog Bundt cake with a pretty swirl.
4.60 from 10 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert: Cakes and Cupcakes
Cuisine American
Servings 16 servings
Calories 372 kcal

Ingredients
  

  • 1 cup soft butter
  • 3 cups sugar
  • 6 eggs
  • 2 ⅔ cups all purpose flour
  • 5 Tbsp cornstarch
  • ¾ tsp baking powder
  • ½ tsp salt
  • 1 cup eggnog from the dairy section
  • 2 tsp vanilla
  • 1 tsp rum flavoring
  • ¾ tsp nutmeg
  • 1 tsp cinnamon

Instructions
 

  • Cream butter and sugar in a large mixing bowl. Add eggs and beat for about 5 minutes. Beat in eggnog, vanilla, and rum extract.
  • Whisk together the flour, baking powder, and salt. Stir into the wet ingredients.
  • Pour HALF of the batter into a well greased and floured bundt pan. (I used Baker's Joy.)
  • Stir together the nutmeg and cinnamon to remove any lumps. Add to the remaining batter and stir till well combined. Pour over the batter in the pan and swirl with a butter knife.
  • Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 15 minutes, then invert onto a cooling rack. Cool completely. Serve with Caramel Eggnog Sauce.

Notes

You can substitute 3 cups cake flour for the 5 Tbsp cornstarch and 2 2/3 cups all purpose flour.

Nutrition

Serving: 1gCalories: 372kcalCarbohydrates: 57gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 101mgSodium: 217mgPotassium: 78mgFiber: 1gSugar: 39gVitamin A: 477IUVitamin C: 0.2mgCalcium: 49mgIron: 1mg
Keyword eggnog bundt cake
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