Eggnog bundt cake recipe is a sponsored post written by me on behalf of PAM Cooking Spray. All opinions are 100% mine!
Happy December! For my US friends, I hope you all had a wonderful Thanksgiving, filled with tryptophan, fun family times and lots of shopping. Mine was all that without the shopping…insert baking! We also jumped head on into the holiday season as I made this cranberry ribbon eggnog bundt cake on Friday before we put up our Christmas tree.
Is your tree up yet?? We always decorate our tree the first weekend in December, and this year is the first time we have a fireplace!! I am in love and doubt I will get anything accomplished this month other than staring at the tree by the fireplace with a hot peppermint chocolate!
With the holiday season upon us, the amount of baking, cooking and cleaning up is on the rise. But who wants to spend hours in the kitchen cleaning pans or skillet? Well, you don’t have to! That’s where PAM Cooking Spray comes in. The new formula is 99% residue free and has zero calories. But that’s not only why I love it. For me, it’s best quality is the superior non-stick results I see when I invert my cakes onto a cooling rack.
Like this eggnog bundt cake, released effortlessly from the bundt pan.
When I was asked by PAM to write about their cooking spray lines, I was like “Uhmmm, you mean share with folks my best kept secret?”. Using PAM Baking Spray to grease my cake pans was the first baking tip I learned from my friend Chrissa in her little studio apartment kitchen. The baking spray includes both butter and flour and it’s easy application makes ‘buttering’ your pan a less messier business.
I say less messier because the first time I used this spray a little mishap happened and up to this day, the clumsy white foam all over my face story comes up over dinner. But I have not baked a single day without it since. It’s my smart tip and with all the holiday baking and cooking coming up, you need some quick tricks and tools to spend less time in the kitchen and more time with your family. No one has time for mishaps or sticky situations. Look how easily my bundt released with little or no residues in the pan!!
This eggnog bundt cake is the perfect way to start the holiday season.
I am one of those weird people who don’t like to drink eggnog straight up. But I am fine with it in cakes and spiked lattes but the husband loves it and it’s always in the holiday grocery cart. This cake here is lightly spiced with cinnamon and nutmeg and infused with dark rum and leftover cranberry sauce to create a beautiful ribbon. The end result is a super moist cake that is then topped with a rum glaze. A simple perfectly spiced holiday cake that should grace your dessert menu ASAP!
A moist eggnog bundt cake lightly spiced with cinnamon and nutmeg with ribbon of cranberry sauce and topped off with a rum glaze
Yield: 1 12-cup Bundt Cake
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
¾ cup buttermilk, room temperature
1 tablespoon pure vanilla extract
1 tablespoon lemon juice
18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, softened
2 cups granulated sugar
3 large eggs plus 1 large egg yolk, room temperature
¼ cup dark rum
1 teaspoon ground nutmeg
¼ teaspoon ground cinnamon
2-3 tablespoons cranberry sauce
1 ½ cups confectioner’s sugar
Preheat oven to 350 degrees F. Grease a 12-cup bundt pan with a baking spray.
In a medium bowl combine the flour, salt, baking powder and baking soda. In a small bowl, whisk together the buttermilk, vanilla extract and lemon juice.
To the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
Add the eggs and egg yolk one at a time and beat until combined. Scrape the bowl as needed. Reduce the speed to low and add the flour in 3 additions alternating with the buttermilk mixture in 2 additions. Scrape down the bowl as needed. Beat until just combined.
In a small bowl, stir until combined 1 cup of the batter with 1 tablespoon dark rum, 1 teaspoon nutmeg, cinnamon and cranberry sauce.
Spread half of the remaining batter in an even layer into the prepared pan. Spoon the spiced-cranberry batter over the top and spread gently in a thin even layer. Add the rest of the batter over this and spread evenly. Bake cake until a toothpick inserted into the center comes out clean, about 50 minutes to 1 hour.
Let cake cool in pan for 25 minutes before inverting onto a cooling rack. Cool completely, about 3 hours.
In a small bowl, whisk together confectioner’s sugar with remaining 3 tablespoons dark rum until smooth. Drizzle glaze over the cake. Let the glaze set about 25 minutes before serving.
Adapted from Cook's Illustrated
*Giveaway Closed now*
Now for the giveaway. One lucky winner will receive ($50 value):
A Full Size Sample of PAM Cooking Spray
One Le Creuset Pie Dish
All you have to do is answer this question in the comments below: What is your favorite holiday dessert?
Please make sure you leave an email that I can reach you at when you comment. See the full terms and conditions of the contest here.
One lucky winner will be selected at random on December 11th 2013 and notified via email and on my Facebook page. Good luck!!