Saturday, December 24, 2011

Egg Nog Bundt Cake

Egg Nog Bundt Cake
From Nathenia's Kitchen

This cake is super moist and super delicious & as you can see by the photo, someone couldn't wait until after I took the photo!

For the Cake:
1 box Yellow or French Vanilla Cake Mix (get the kind with pudding in the mix for extra moistness)
1 small box of dry French Vanilla Instant Pudding (vanilla is fine if other is not available)
1/3 cup vegetable oil
3 eggs
1 tsp nutmeg
1 tsp rum extract (optional)
1 tsp vanilla extract (increase to 2 tsp if not using rum extract)
2 cups Egg Nog

Preheat oven to 350 degrees. Grease the sides and bottom of bundt pan.
Mix above ingredients well and pour into bundt pan.
Bake approximately 40-45 minutes or until cake begins to leave sides of pan.
Cool 5 minutes and turn onto plate . Drizzle Egg Nog glaze (below) over still warm cake.

Egg Nog Glaze
2 cups powdered sugar, sifted
2 Tbsp butter - melted
1/2 tsp vanilla extract (increase to 1 tsp if not using rum extract)
1/2 tsp rum extract (optional)
1-2 Tbsp EggNog

In a medium bowl, combine sugar, butter, and extracts. Add enough Egg Nog for desired consistency.
Drizzle over cake
Makes  about 1 1/2 cups.

Enjoy & Merry Christmas!

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