Bourbon Soaked Eggnog Cake

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 1 tsp Baking powder
  • 3 cups Cake flour
  • 1 tsp Cinnamon, ground
  • 3 cups Granulated sugar
  • 1/2 tsp Kosher salt
  • 1 tsp Nutmeg
  • 3/4 cup Powdered sugar
  • 1 Powdered sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted

• Beer, Wine & Liquor

  • 8 2/3 tbsp Bourbon
  • 1 1/8 cup Eggnog

Found on cookinginstilettos.com

Description

Ingredients

• 1 cup of unsalted butter, softened
• 3 cups of granulated sugar
• 6 large eggs, room temperature
• 3 cups of cake flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of kosher salt
• 1 teaspoon of ground cinnamon
• 1 teaspoon of freshly grated nutmeg
• 1 cup of eggnog
• 1 teaspoon of vanilla extract
• 3 tablespoons of bourbon
• 1/3 cup of bourbon
• 3/4 cup of powdered sugar
• 2 tablespoons of eggnog
• 1 teaspoon of bourbon
• Extra powdered sugar for garnish

Directions

• Heat the oven to 350 degrees F.
• Spray a 12 cup bundt pan with nonstick spray or butter the pan generously and set aside.
• In the bowl of an electric stand mixer, cream together the butter and sugar until it becomes light and fluffy.
• Add the eggs one by one, until each egg is incorporated into the batter.
• Sift together the cake flour, baking powder, salt, cinnamon and nutmeg.
• Whisk together the eggnog, vanilla extract and bourbon.
• Starting and ending with the flour mixture, add the flour and eggnog mixture in intervals and mix until everything is just incorporated.
• Pour the batter into the prepared pan, tap the pan on the counter twice to eliminate any air bubbles and bake for about 65 - 70 minutes, until a cake tester comes out clean.
• Let cool for 15 minutes in the pan.
• Brush the base with about 2 teaspoons of bourbon.
• Let the cake cool for another 15 minutes.
• Unmold the cake onto cake plate and brush with the reserved bourbon.
• Whisk together the powdered sugar, eggnog and bourbon.
• Drizzle over the cooled cake.
• Lightly dust the cake with a bit of powdered sugar.
• Enjoy!