Food and Recipes Desserts Cakes Bundt Cakes Spiked Eggnog Bundt Cake Recipe 4.8 (4) 3 Reviews Fans of the creamy cold-weather drink, eggnog, will swoon for this ultrarich cake flavored with a little bourbon and finished with a sweet glaze. For the most tender crumb, don't overmix the wet and dry ingredients; stop stirring just after they are blended. To make this cake alcohol-free, substitute heavy cream for the bourbon. By Emily Nabors Hall Emily Nabors Hall Emily Nabors Hall is a food stylist and recipe developer who has contributed regularly to Real Simple since 2015 as a member of the Dotdash Meredith Food Studios team. She works with several Dotdash Meredith brands, including Southern Living, Food & Wine, Rachel Ray In Season, and Meredith Premium Publishing titles. She lives in Birmingham, Alabama, with her husband and two children. Southern Living's editorial guidelines Published on November 7, 2019 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall Active Time: 30 mins Total Time: 2 hrs 20 mins Yield: 12 serves Ingredients 1 1/2 cups unsalted butter, softened 3 cups granulated sugar 6 large eggs 3 3/4 cups all-purpose flour, plus more for pan 1 1/2 teaspoons kosher salt 1/4 teaspoon grated fresh nutmeg, plus more for garnish 3/4 cup heavy cream 1/4 cup plus 1 Tbsp. (2 1/2 oz.) bourbon, divided 2 tablespoons vanilla extract, divided Vegetable shortening, for pan 2 cups powdered sugar 2 - 3 tablespoons refrigerated eggnog Directions Preheat oven to 350ºF. Beat butter with an electric mixer on medium speed until smooth, about 1 minute. Slowly add granulated sugar, beating until combined, about 2 minutes. Add eggs, 1 at a time, reducing speed to low to add each egg and increasing to medium speed for 30 seconds after each addition. Beat on medium for 1 minute after adding last egg. Whisk together flour, salt, and nutmeg in a medium bowl. Stir together cream, 1/4 cup of the bourbon, and 1 tablespoon of the vanilla in small measuring cup. With mixer running on lowest speed, add flour mixture and cream mixture to butter mixture in batches, beginning and ending with flour mixture, beating until just blended after each addition and stopping to scrape bowl as needed. Transfer batter to a greased (with shortening) and floured 12- to 15-cup Bundt pan. (If using a 12-cup pan, cake may bake above rim; trim as needed to level.) Bake in preheated oven until a toothpick inserted in middle of cake comes out clean, 1 hour to 1 hour, 10 minutes. Let cake cool in pan on a wire rack until pan is just cool enough to handle, 20 minutes. Turn cake out onto rack to cool, 1 hour. Stir together powdered sugar, 2 tablespoons of the eggnog, and remaining 1 tablespoon each bourbon and vanilla in a large bowl until smooth, adding remaining 1 tablespoon eggnog, 1 teaspoon at a time, if needed for desired consistency. Transfer cooled cake to a platter; pour eggnog mixture over cake. Sprinkle with nutmeg; let stand 5 minutes before slicing. Rate it Print