Eggnog Bundt Cake

From Cook's Country | December/January 2010

Why this recipe works:

Although tasters preferred brandy in our Eggnog Bundt Cake recipe, we found dark rum (not light) worked equally well as long as we steered clear of spiced or otherwise flavored rums. Adding the spices to only half of the cake batter created an attractive swirl in the top layer.

Although tasters preferred brandy in our Eggnog Bundt Cake recipe, we found dark rum (not light) worked equally well as long as we steered clear of spiced or otherwise flavored rums. Adding the spices to only half of the cake batter created an attractive swirl in the top layer.

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Serves 8 to 10

Swirl warm eggnog spices into 1 cup of rich, buttery cake batter. Spread a thin layer of spiced batter on top of the plain batter and marvel at the magical swirl it forms as the cake bakes. Top off the finished cake with a heady run glaze. This year you'll be able to drink your eggnog and eat it too!

Ingredients

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