Sunday, November 27, 2011

Bundt Cake #14: Egg Nog


Nothing says Christmas like Egg Nog, right?  Let me just say, I'm not the biggest Egg Nog fan but I thought this dessert was really yummy and the Egg Nog made it super, super moist.  If I'm going to have Egg Nog, I'm going to have it in the form of a bundt cake from now on.

Shopping List
1 box of yellow cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
3/4 cup Egg Nog (I used the dairy, non-alcoholic version but you use whatever you have)
1/2 cup of water
4 eggs
3 teaspoons rum extract, divided
1 tablespoon nutmeg, divided
1 can vanilla frosting
 
 
Preheat oven to 350 degrees

Grease (I use Pam) a 10 inch bundt pan or 12 mini bundt pans.

In mixing bowl, combine cake mix, puddings, oil, egg nog, water, eggs, 2 teaspoons extract and 1/2 tablespoon nutmeg with electric mixer. Pour into prepared bundt pan.

Bake 40-45 minutes or until toothpick inserted comes out clean for a large cake or 16 to 18 minutes for mini cakes.

Let cake rest on counter in pan 10 minutes.  Then, invert cake onto serving plate to finish cooling. 

To make the frosting, stir remaining teaspoon of extract and remaining 1/2 tablespoon nutmeg into the conatiner of vanilla frosting.  Frost and sprinkle with a little extra nutmeg for grins.

This cake will have you thinking of Bing Crosby in no time.

28 days until Christmas!

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4 comments:

Amber Massey said...

That does it. I no longer want a mini bundt pan. I NEED it.

Laura said...

I made this over the weekend and used cinnamon instead of nutmeg (I didn't have any) and it was delicious! It is super moist and crumbly though, so I would suggest people be very careful taking it our of the bundt pan.

Bonnie said...

Can I substitute real rum for the extract?

Mix and Match Mama said...

You can totally sub with real rum! Enjoy!

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