Eggnog Bundt Cake Recipe | A Non-Dairy Holiday Dessert

• Refrigerated

  • 6 Egg, large

• Baking & Spices

  • 2 tbsp Baking powder
  • 1/2 tsp Cinnamon
  • 4 cups Confectionery sugar
  • 6 1/2 cups Flour, unbleached
  • 2 tsp Kosher salt
  • 1/4 tsp Nutmeg
  • 2 1/2 cup Sugar
  • 6 tsp Vanilla, pure

• Oils & Vinegars

  • 1 cup Olive oil

• Other

  • 2 tbs Silk Holiday Nog

Found on blommi.com

Description

Ingredients

• 3¼ cups unbleached flour
• 3¼ cups unbleached flour
• 1 tbs baking powder
• 1 tbs baking powder
• 1 tsp Kosher salt
• 1 tsp Kosher salt
• ¼ tsp cinnamon
• ¼ tsp cinnamon
• ⅛ tsp nutmeg
• ⅛ tsp nutmeg
• 1¼ cups Silk Holiday Nog
• 1¼ cups Silk Holiday Nog
• 3 large eggs
• 3 large eggs
• ½ cup olive oil
• ½ cup olive oil
• 2 tsp pure vanilla extract
• 2 tsp pure vanilla extract
• 1¼ cup sugar
• 1¼ cup sugar
• 2 cups confectionery sugar
• 2 cups confectionery sugar
• 2 tbs Silk Holiday Nog
• 2 tbs Silk Holiday Nog
• 1 tsp pure vanilla extract
• 1 tsp pure vanilla extract
• *garnish with sprinkling of nutmeg
• *garnish with sprinkling of nutmeg

Directions

• Preheat oven to 350 degrees. Grease and flour bundt pan.
• Sift together: flour, baking powder, salt, cinnamon & nutmeg in large bowl.
• In another mixing bowl, whisk together: Holiday Nog, eggs, oil and vanilla, until eggs are well incorporated, then whisk in the sugar.
• Add the flour mixture and beat until smooth.
• Pour into bundt pan and bake for approximately 40 minutes, until pick pulls clean.
• Set aside for a few minutes, then turn onto a wire rack to cool.
• Once cool, use a bread knife to cut the bottom flat. Replace onto wire rack.
• Whisk together eggnog icing ingredients, then drizzle over the bundt cake. Use the bread knife or a spatula to help you lift cake off rack and onto cake plate.
• Sprinkle with ground nutmeg & serve.