It's Still Good: Eggnog Cake

Anyone have eggnog still in the fridge? Don't be shy. Well, I do. I searched around for a recipe that seemed to use the most eggnog. Some recipes had only a couple of tablespoons. That wasn't going to help. Here's what I found.

Eggnog Cake

From https://www.lovefromtheoven.com/eggnog-cake

Serves 16

1 standard size box yellow cake mix approx 15 oz
1 3oz dry French vanilla (or vanilla) instant pudding mix approx 3 oz size box, flavors and brands will vary slightly
1 cup eggnog
4 eggs
1/3 cup canola oil (I used softened butter)
1 tsp nutmeg
1/4 cup water (I used milk)
1 tsp vanilla extract

Glaze

1/4 cup butter melted and cooled

1/4 cup eggnog

1/2 tsp vanilla extract

1/4 tsp rum flavor extract optional

1/2 tsp nutmeg

2 cups powdered sugar (I used 3 cups)

Preheat oven to 350 degrees F.

In a large mixing bowl, combine yellow cake mix, dry French vanilla pudding mix, eggnog, eggs, canola oil, nutmeg, water and vanilla extract. Using a stand mixer or power mixer, mix until well combined, approximately two minutes. Use a rubber spatula to wipe down the sides of the bowl, making sure that your cake batter is thoroughly mixed.

Spray a Bundt cake pan generously with non-stick cooking spray. Pour cake batter into the Bundt cake pan. Bake for approximately 45-55 minutes, or until a cake tester inserted into the cake comes out clean. Remove from oven and allow to cool for approximately ten minutes. Invert cake onto a wire cooling rack to cool.

Allow cake to cool for at least another ten minutes. After ten minutes the cake can be transferred to a cake stand or plate. It’s a matter of preference as to whether you pour the glaze on your cake while it’s still warm, or wait for it to cool. I prefer to put the glaze on the cake while the cake is slightly warm.

To make glaze, combine glaze ingredients in a bowl and mix well to combine. This can be done by hand or with a mixer. Drizzle glaze over cake.

Eggnog Cake

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