Eggnog Bundt Cake

Name: Eggnog Bundt Cake
Yield: Serves 8 to 10
Ingredients: 3 cups (15 ounces), all-purpose flour; 1 teaspoon, salt; 1 teaspoon, baking powder; ½ teaspoon, baking soda; ¾ cup, buttermilk, room temperature; 1 tablespoon, vanilla extract; 1 tablespoon, lemon juice; 18 tablespoons, unsalted butter, cut into 18 pieces and softened; 2 cups (14 ounces), granulated sugar; 3 , large eggs plus 1 large yolk, room temperature; ¼ cup, dark rum or brandy; 1 teaspoon, ground nutmeg; 1/4 teaspoon, ground cinnamon; 1 1/2 cups (6 ounces), confectioners' sugar

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Appears in Cook's Country December/January 2010

Desserts or Baked Goods

Cakes

Great American Cakes

This year, you can eat your eggnog and drink it too.

SERVES8 to 10

TIME1¼ hours, plus 4 hours cooling

WHY THIS RECIPE WORKS

Bundt cake's rich stores of butterfat, sugar, and eggs mean it retains its moisture and therefore keeps well, making it just the thing to have at the ready during a busy December. We wanted to create a seasonal version that featured the fla...

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