Eggnog Bundt Cake

• Produce

  • 1 Sugared bay leaves
  • 1 Sugared cranberries

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 4 1/2 cups Almond flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar
  • 1/2 tsp Cinnamon, ground
  • 2 tbsp Coconut flour
  • 2 cups Confectioners' sugar
  • 1/4 tsp Kosher salt
  • 1 tbsp Nutmeg, freshly ground
  • 1/8 tsp Nutmeg
  • 1 Powdered sugar

• Oils & Vinegars

  • 1 Coconut oil

• Dairy

  • 8 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 8 tbsp Eggnog
  • 1 tbsp Spiced rum

• Other

  • 1 tablespoon gluten free vanilla paste or extract

Found on beardandbonnet.com

Description

Ingredients

• Coconut oil for greasing pan
• 6 large eggs
• 1 cup brown sugar
• 8 tablespoons unsalted butter, melted and cooled
• 4 tablespoons eggnog
• 1 tablespoon gluten free vanilla paste or extract
• 1 tablespoon spiced rum
• 4½ cups blanched almond flour
• 2 tablespoons coconut flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon freshly ground nutmeg
• ½ teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 2 cups confectioners sugar
• 4-8 tablespoons eggnog
• ⅛ teaspoon nutmeg
• sugared cranberries (optional)
• sugared bay leaves ( optional)
• powdered sugar, if not using icing

Directions

• To make the cake, preheat the oven to 350°F and adjust the rack to the middle position. Grease a bundt pan liberally with coconut oil to ensure that the entire pan is well-coated. Set aside.
• Place the eggs and the brown sugar in the bowl of a stand mixer. Mix on medium-high speed for 4-5 minutes until the mixture is pale in color. With the mixer running on medium speed, slowly add the cooled butter, eggnog and vanilla. Mix until incorporated.
• In a large mixing bowl, whisk the almond flour, coconut flour, baking powder, baking soda, nutmeg, cinnamon and salt until combined. Pour the egg and sugar mixture over the flour mixture and fold until incorporated.
• Pour the batter into the prepared bundt pan and bake for 45-50 minutes until the cake is golden brown and a cake tester inserted into the cake comes out clean. Coo completely in the pan on a wire rack, then invert onto a plate.
• To make the glaze combine the confectioners sugar, eggnog, and nutmeg in a bowl. Whisk until combined with no chunks of sugar remaining. Pour the glaze directly over the cooled cake or drizzle over the cake with a spoon. If the mixture is too thick to pour add more eggnog 1 tablespoon at a time until the icing is pourable.
• Garnish with sugared cranberries and bay leaves if using.