Eggnog Bundt Cake is a traditional American recipe for a classic bundt or ring cake made from a yellow cake mix blend that contains extra eggs and eggnog in the batter with an eggnog glaze. The full recipe is presented here and I hope you enjoy this classic American version of: Eggnog Bundt Cake.
For the Glaze:
300g powdered sugar
2 tbsp butter, softened
1 tsp vanilla extract
3 tbsp eggnog
slivered almonds, to garnish
Method:
Grease the sides and base of a bundt (ring mould) pan with butter.
In a bowl, combine the dry cake mix with the oil, egg and nutmeg then beat in the eggnog. Turn into the bundt pan then transfer to an oven pre-heated to 170ºC (350ºF) and bake for about 30 minutes, or until the cake is cooked through and a skewer inserted into the centre emerges cleanly.
Allow the cake to cool in the tin for 10 minutes then carefully turn out onto a wire rack and allow to cool completely.
For the eggnog glaze, mix together the powdered sugar, butter and vanilla extract in a bowl. Work in the eggnog until you have a just spreadable consistency. Spread the glaze over the cake, scatter over the slivered almonds then set aside for the icing (frosting) to harden before storing or serving.
