Mini Eggnog Bundt Cakes
Eggnog is synonymous with Christmas cheer! We’ve taken this rich and creamy drink and turned it into our dessert of the season. These “bundtlettes” (how cute is that?) use store-bought eggnog to make the cakes rich and tender and flavor the milky glaze. For a final festive flourish, we top them with sugared cranberries and fresh rosemary. Since mini bundt cake molds can vary in capacity, you may end up with extra batter. If so, fill your molds up once again and bake off extra cakes! This recipe makes enough glaze for 6 to 8 cakes.
Ingredients
Cake
- Nonstick baking spray for greasing (see Notes)
- ½ cup unsalted butter at room temperature (8 Tablespoons)
- ¾ cup brown sugar
- ⅓ cup granulated sugar
- 2 large eggs
- 1 Tablespoon rum or bourbon (optional)
- ½ teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated grated nutmeg
- 1 cup eggnog
Glaze
- 1½ cups confectioners' sugar
- 3 Tablespoons eggnog plus more as needed
- Pinch freshly grated nutmeg
- Pinch fine sea salt
Sugared Cranberries and Rosemary Sprigs, for garnish (Optional)
- Recipe linked in Notes
Instructions
- Make the cake Preheat the oven to 350°F. Grease a 5- to 6-cup bundtlette pan with baking spray and use a pastry brush to evenly coat the details of the pan.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl and using a hand mixer, cream the butter and sugars on medium-high speed until smooth, about 2 minutes. Reduce the speed to low and beat in the eggs, one at a time, until smooth. Add the rum and vanilla.
- In a medium bowl, whisk the flour with the baking powder, salt, cinnamon, and nutmeg.
- With the mixer on low, slowly add the flour mixture, alternating with the eggnog and beginning and ending with the flour, until smooth. Spoon the batter into the molds, filling only ½ of the cavity, and smooth the top. Gently tap the pan on the counter to remove any air bubbles. Bake the cakes for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes before inverting onto a cooling rack. Let cool completely.
- Make the glaze In a medium bowl, whisk the powdered sugar with the eggnog. Add more eggnog 1 tablespoon at a time until you’ve reached your desired consistency (less eggnog will yield a more opaque glaze). Whisk in the nutmeg and salt.
- When the cakes are completely cooled, spoon the eggnog glaze on top, letting it drip down the sides. Before the glaze sets, garnish with the sugared cranberries and rosemary sprigs, if using (see tip below). Serve.
Notes
Get the recipe for the Sugared Cranberries and Rosemary Sprigs here.
Pro tip: To help your garnishes stick on your bundt cakes, dip them partially in the glaze before adhering to the cake.
Note: Baking spray contains flour, which helps your cake release from the mold. If you do not have baking spray, then you can grease your molds with regular nonstick spray or a paper towel dipped in a neutral oil like canola or grapeseed. Use a pastry brush to make sure it is evenly distributed. Add 1 teaspoon of flour to each mold, then shake the pan to evenly distribute. Tap out any excess.
Tried this recipe?Let us know how it was!