‘Tis the season for exhaustion! You’ve pulled two double shifts this week because half the staff has the flu, the tree is only half-trimmed and you’ve JUST NOW remembered that you signed up to bring dessert for the holiday luncheon tomorrow. Panic not, time-challenged nurse! This super-easy Eggnog Bundt Cake will have you thinking outside the box in no time. It’s like bringing eggnog to the party, and you don’t even need a punch bowl. For added elegance when serving at home, try the warm caramel sauce spooned over cake slices!
To make this cake you will need:
- 1 Box Yellow Cake Mix (Your favorite brand)
- 1 1/3 Cups Water
- 1/3 Cup Vegetable Oil
- 3 Large Eggs
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 Cup dark rum or brandy
- 1 1/2 Cups confectioner’s (powdered) sugar
Preheat oven to 350 degrees. Grease and flour (or use baking spray) a 12-cup nonsitck Bundt pan. Prepare cake mix as per package directions. (This is where you will need the eggs, water and vegetable oil). Pour all EXCEPT 1 CUP of the cake batter into the bundt pan. Into the remaining 1 cup of cake batter stir nutmeg, cinnamon, and 1 tablespoon of rum or brandy, stirring just until combined. Spoon this spiced batter over the top of the cake batter in the bundt pan and spread gently in a thin, even layer. (When it bakes, this will cause a pretty little swirl pattern in the cake). Bake on center rack 50 to 60 minutes. Cool in pan for 15 minutes, then turn out onto wire rack and let cool completely.
For the glaze:
Whisk confectioner’s (powdered) sugar and remaining rum or brandy in a bowl until smooth and drizzle over cooled cake. Let dry about 30 minutes.
Variation: You can also add sliced almonds to the bundt pan before you pour in the batter, this will give you a nutty topping on the top.
Optional Serving Suggestion: Pour this yummy warm caramel sauce over cake slices immediately before serving:
½ lb brown sugar (~1 1/8 c.)
½ lb butter
½ lb powdered sugar (~2 cups)
½ T. cinnamon
½ qt. rich vanilla ice cream