Want a moist, festive bundt cake for the Christmas Holiday? We had this Eggnog cake over the weekend and it was so good we ate the first one in one night and had to make another to snack on over the weekend. I used Lite Eggnog and our Sous Salt Gobble Salt which has turmeric, black sea salt, cinnamon, cloves and cane sugar. So it made the recipe easy to put together as all the spices were in one jar!
- 1/2 c soften butter
- 1/2 c sugar
- 1/2 c brown sugar
- 2 room temperature eggs
- 1/2 t vanilla
- 1/4 c rum (optional)
- 4 t baking powder
- 2 c flour
- 1 t Sous Salt Boo or Gobble *
- 1 c eggnog
*If you don’t have Boo or Gobble Salt substitute 1/2 t salt, 1/2 t cinnamon, 1/4 t ground clove and a grate of nutmeg
Preheat the oven to 350 and prepare your Bundt pan by spraying it with vegetable oil and dusting it with flour.
In a mixing bowl cream the softened butter with the two sugars. When the mixture is fluffy about 1 minute add the eggs one at a time just until incorporated. Then add the vanilla and the rum if you are using it.
In another bowl mix the flour with the baking powder and the Boo or Gobble Salt.
To the butter mix add 1/3 of the flour mix then 1/2 of the eggnog. Continue adding flour and eggnog until all the ingredients are in the bowl. Pour into the Bundt pan.
Bake for aprox. 35-45 minutes depending on your oven temp. The cake is finished when lightly golden, springy to the touch or a cake tester comes out clean.
Let the cake cool and drizzle with the following glaze:
- 1 1/2 c powder sugar
- 1/4 c rum (optional if you don’t want to use rum just add more eggnog)
- 1/4 c eggnog
- 1/2 t Sous Salt Boo or Gobble (or cinnamon if you don’t have our salt)