First of all, I didn’t realize it was Friday when I was posting that lame update last night, but I didn’t really have the energy to get this recipe ready for publishing anyway. Right now I’m on my flight from Dallas to Los Angeles and I’m very happy to be going home. I promise to write better posts during these next few days when I’m unwinding before I have to go back to work on January 2nd. But for now, here’s my belated recipe for the week!
I meant to take a picture of this eggnog bundt cake before posting the recipe (not that it was much to look at, but still), but I never got around to it. You’d think I would have since I’ve made two of them in the last couple of weeks! And the reason I made the second eggnog cake is because the first one on the 10th was so amazing. My co-workers gobbled it up, and one of them even asked for the recipe. I have to admit that I’m not really a fan of eggnog, but that cake was still absolutely delicious. Since bundt cakes always have some sort of dairy product in them, why not eggnog? Simple and seasonal. I had my mom buy some eggnog before I flew home for Christmas so I could whip up another cake for my friends and family on the 22nd. So yummy. There was just one slice left this morning so I know it was appreciated by all. So if you still have a holiday party to attend this season keep this eggnog bundt cake in mind. Everyone will thank you!
INGREDIENTS:
1 cup (2 sticks) unsalted butter, softened
1 1/2 c granulated sugar
1 Tbsp vanilla extract
3 eggs
1/4 c canola oil
1 1/2 c eggnog
1 box (3.4 oz) instant vanilla pudding mix
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 1/2 c all purpose flour
DIRECTIONS:
In a large bowl, cream together the butter and granulated sugar. Add the vanilla, eggs, canola oil, and eggnog and stir to combine. Add the pudding mix, baking powder, baking soda, and salt and stir to combine. Finally, add the flour and stir to combine. Spread the batter into a bundt cake pan that has been well coated with nonstick cooking spray (make sure to get all of the nooks and crannies or your cake will stick!). Bake at 350 deg F for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes before turning the cake out onto the wire rack to cool completely. Enjoy!
Based on Mother Thyme’s Eggnog Bundt Cake.
