Eggnog Butter Bundt Cake

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 Eggnog glaze
  • 2 3/4 cups Imperial sugar
  • 1 tsp Kosher salt
  • 1 tbsp Vanilla

• Bread & Baked Goods

  • 1 Cake

• Dairy

  • 1 1/3 cup Butter, unsalted

• Beer, Wine & Liquor

  • 1 1/2 cup Eggnog

Found on imperialsugar.com

Description

Ingredients

• Cake
• 1 cup unsalted butter, cubed at room temperature
• 2 cups Imperial Sugar Extra Fine Granulated Sugar
• 4 eggs
• 1 tablespoon vanilla
• 3 cups all-purpose flour*
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/4 cup eggnog
• Eggnog Glaze
• 1/3 cup unsalted butter
• 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
• 1/4 cup eggnog
• *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

• Preheat oven to 325°F/165°C. Grease a 10 bundt pan with butter or shortening very liberally. Dust pan with flour and set aside. Place all cake ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase speed to medium and mix for 3 minutes. Pour batter into the prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean. While cake is cooling make the glaze. Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until butter is melted and sugar is dissolved. Do not bring to a boil. While cake is still in bundt pan, poke holes all over warm cake and pour glaze evenly on the cake. Allow cake to cool completely in pan and then invert cake onto a serving plate.