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

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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