Tis' the Season for Eggnog

Eggnog is available in the stores!

Recipe to Try

Eggnog Bars with a Gingersnap Crust

 https://sockfairies.blogspot.com/2017/12/embrace-light.html

Eggnog French Toast

https://sockfairies.blogspot.com/2018/12/eggnog-french-toast.html

Cranberry Eggnog Muffins

Overnight Cranberry Eggnog Coffeecake

Glazed Eggnog Bread 

Three eggnog recipes (muffins, coffeecake, and bread) photos above found at https://sockfairies.blogspot.com/2018/12/tis-season.html

Today's featured baker is Cathy and her Rum and Eggnog Bundt Cake 

Cook's Notes: This delicious, decadent cake is moist yet dense and brims with your favorite eggnog flavors. Don't pass up the holiday season without trying this one. The cake slices beautifully. Be sure to store any leftovers in refrigerator since it has a cream cheese frosting.    

Ingredients:

• 3 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 cup unsalted butter room temperature
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 4 large eggs, room temperature
• 1 cup eggnog, room temperature
• 2 tablespoon rum or rum extract
• 1 teaspoon vanilla

Eggnog Cream Cheese Frosting:

• 4 oz. cream cheese room temperature
• 1/4 cup unsalted butter room temperature
• 2 cups powdered sugar
• 1 teaspoon rum or rum extract
• 2 tablespoon eggnog room temperature

Bundt Cake Directions:

• Preheat oven to 350 degrees and grease a 10 or 12-cup Bundt pan with cooking spray (I use Pam for Baking).
• In a medium bowl, whisk flour, baking powder, baking soda, salt, nutmeg, and cinnamon until well combined. Set aside.
• Using a stand mixer fitted with the paddle attachment, beat butter until smooth.
• Add sugars and beat on med-high until pale and fluffy (2-3mins).
• Reduce speed and add eggs one at a time, fully incorporating after each addition. Add rum and vanilla.
• Alternate adding flour mixture and eggnog, beginning and ending with flour (3 additions of flour and 2 of eggnog). Fully incorporating after each addition. Do not overmix.
• Spread batter evenly into prepared pan. Smooth the top with a spatula and whack the pan against the counter to evenly distribute.
• Bake for 40 minutes or until a toothpick inserted into the center comes out mostly clean.
• Place cake on wire rack to cool for 10 mins. Whack the pan on the counter to loosen the cake and turn out onto wire rack to cool completely.

Frosting:

• Beat cream cheese and butter until pale and fluffy. Add powdered sugar 1/2 cup at a time. Add rum and eggnog. Beat until fully combined.
• Pour over cooled cake and add some holiday sprinkles as everything is always better with a few sprinkles. 

UP NEXT:  EVER READY'S READERS' FAVORITE RECIPES