I’m not sure exactly when I first tried eggnog but I’m pretty sure it was love at first sip. When I was a kid I would beg my mother to buy it for Christmas and have vivid memories of chugging it straight from the carton. As I got older my holiday beverage of choice became eggnog lattes. Needless to say it was a sad day for me when I discovered how many calories are in eggnog and have since tapered my enjoyment of it but we’re here to talk about cake, not calories. I came across a recipe recently for an eggnog bundt cake and it sounded like the perfect holiday dessert. This recipe uses a box cake mix which makes it very easy to make. I’m not a fan of box cake mix since they can taste “artificial” but the addition of eggnog, vanilla pudding and a LOT of nutmeg gets rid of any off flavors and tastes like you made it from scratch. The powdered sugar glaze is made with even more eggnog and is a nice compliment to the moist, dense texture of the cake. If you love eggnog like I do, I would highly recommend making this for your holiday party. It’s sure to get you plenty of compliments under the mistletoe.

Eggnog Cake Recipe

Ingredients

• 1 15oz white cake mix

• 3 oz dry vanilla instant pudding mix

• 1 cup eggnog

• 4 eggs

• 1/3 cup canola oil

• 1 tsp nutmeg

• 1/4 cup water

• 1 tsp vanilla extract

Eggnog Glaze

• 1/4 cup butter melted and cooled

• 1/4 cup eggnog

• 1/2 tsp vanilla extract

• 2 cups powdered sugar

• nutmeg sprinkle for garnish

Instructions

• Preheat oven to 350 degrees F.

• In a large mixing bowl, combine cake mix, dry vanilla pudding mix, eggnog, eggs, canola oil, nutmeg, water and vanilla extract. Using a stand mixer or power mixer, mix until well combined, approximately two minutes. Use a rubber spatula to wipe down the sides of the bowl, making sure that your cake batter is thoroughly mixed.

• Spray a Bundt cake pan generously with non-stick cooking spray. Pour cake batter into the Bundt cake pan. Bake for approximately 45-55 minutes, or until a cake tester inserted into the cake comes out clean. Remove from oven and allow to cool for approximately ten minutes. Invert cake onto a wire cooling rack to cool.

• Allow cake to cool for at least another ten minutes. After ten minutes the cake can be transferred to a cake stand or plate.

• To make glaze, combine glaze ingredients in a bowl and mix well to combine. This can be done by hand or with a mixer. Use a little more eggnog if the glaze is too thick. Drizzle glaze over cake. Garnish with nutmeg if desired. Slice, serve and enjoy!