I was looking for a new bundt cake recipe and I came across this one from http://www.foodlibrarian.blogspot.com She did a great series of recipes for “I like big bundts.”
I love this recipe as the main ingredient is Egg Nog! Yummy! Such a perfect recipe for this time of year, as we always have egg nog in the house. It came out very moist with just a hint of egg nog. The family really enjoyed this one. 🙂
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg, freshly grated
2 sticks unsalted butter, room temp
2 cups granulated sugar
3 large eggs, lightly beaten
1 cup store-bought refrigerated (rather than canned) eggnog
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees.
Spray 12-cup Bundt pan with Pam or butter and flour generously.
Whisk together flour, baking powder, salt and nutmeg in a large bowl.
Using a stand mixer with paddle attachment, cream the butter with sugar until light and fluffy, about 5 minutes. Scrape sides of bowl. Slowly stream in the eggs, 1 to 2 tablespoons at a time. Scrape sides of bowl.
On low speed, alternately add dry ingredients in three additions and eggnog in two additions. Don’t over mix. Add the vanilla beat until just blended together.
Spoon into bundt pan and smooth the top with a spoon or spatula.
Place pan in the oven. Bake until a skewer inserted comes out clean or with just a few crumbs, about 55-65 minutes.
Place bundt on a wire rack and let cool for 10 minutes.