Thursday, 12 December 2013

Eggnog Bundt Cake Recipe

As it really is the run-up to Christmas now and there is less than a fortnight remaining, I am going to be adding a whole slew of Christmas and Christmas-associated recipes to this blog. Tomorrow I will be beginning the countdown to Christmas properly with my own advent calendar, based on the Twelve Days of Christmas (and I know that the 'twelve days of Christmas' counts forward from Christmas day, including the traditional festive season), but you need to know about Christmas food before Christmas, so I am starting tomorrow.

Of course eggnog is one of the classic flavours of Christmas and this easy to make cake (based on a yellow cake mix) is both easy to bake and very tasty. It even works as a substitute Christmas cake if you have not made a rich fruit cake this year.

I hope you enjoy this recipe, and do come back for the Twelve Days of Christmas, starting tomorrow and finishing on Christmas Eve.

Eggnog Bundt Cake

Serves: 24
Eggnog Bundt Cake: A cake based on a yellow cake mix box mix that's made with eggnog and decorated with white icing and almonds for Christmas

Ingredients:

1 batch home-made yellow cake mix (or an 18 oz box of yellow cake mix)
60ml vegetable oil
3 eggs
300ml eggnog
1 tsp freshly-grated nutmeg

For the Glaze:

300g powdered sugar
2 tbsp butter, softened
1 tsp vanilla extract
3 tbsp eggnog
slivered almonds, to garnish

Method:

Grease the sides and base of a bundt (ring mould) pan with butter.

In a bowl, combine the dry cake mix with the oil, egg and nutmeg then beat in the eggnog. Turn into the bundt pan then transfer to an oven pre-heated to 170ºC (350ºF) and bake for about 30 minutes, or until the cake is cooked through and a skewer inserted into the centre emerges cleanly.

Allow the cake to cool in the tin for 10 minutes then carefully turn out onto a wire rack and allow to cool completely.

For the eggnog glaze, mix together the powdered sugar, butter and vanilla extract in a bowl. Work in the eggnog until you have a just spreadable consistency. Spread the glaze over the cake, scatter over the slivered almonds then set aside for the icing (frosting) to harden before storing or serving.


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The book finishes with a section on making the most of your Christmas left overs, with everything from using up the last of the turkey and roast vegetables to uses for left-over Christmas pudding and Christmas cake.

Every classic and traditional curry type is dealt with in this ebook! Get you copy today and help this blog and the Celtnet Recipes website keep going.

1 comment:

Sakk-Chob Kinkhongaroy said...

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