Eggnog has been out in the grocery stores for at least a month already and so far I have managed to avoid buying any but I know soon I will give in. Eggnog is one of those Christmas things that I enjoy but often just end up with too much of. Last Christmas we had a lot left over, so after some google, cookbook and recipe box, searching on what kind of baking I could to use up the eggnog I came across an idea to use eggnog in a bundt cake recipe. I gave it a shot and was very happy with the results - especially since this recipe also has a shot of rum in it!
This cake would be great in a standard bundt pan, but is even more festive in the amazing Gingerbread Cake pan - it makes two small house shaped cakes, a light dusting with icing sugar after it has cooled brings out the details of the gingerbread houses and gives them a nice wintery effect! .
Holiday Eggnog Bundt Cake Recipe:
1/2 cup margarine
1 cup sugar
1/2 tsp vanilla
2 cups flour
4 tsp baking powder
1/2 tsp ground cinnamon
1 cup eggnog with a shot (1.5ounces) of spiced rum
Preheat your oven to 350 degrees.
Prepare your Bundt pan by buttering the pan and lightly dusting with flour (used cooking spray and flour). Set aside.
In a mixing bowl, cream together the butter and sugar.
Add the eggs, one at a time.
Then add vanilla, and mix well.
In a separate bowl, combine the flour, baking powder, cinnamon and nutmeg.
To the butter and sugar mix, add 1/3 of the flour mix, then 1/2 of the eggnog. Repeat until it is all combined.
Pour into the prepared Bundt pan.
Bake at 350 degrees for 45 minutes, or until a toothpick inserted in the centre comes out clean.
Decorate by dusting with icing sugar.