"Eggnog" Bundt Cake

I was really looking forward to making another eggnog flavored cake and after searching for what seemed like forever, actually found a recipe that didn't use a prepared box cake mix or instant pudding (yuck!). As I prepared my mise en place [*which in french translate to "everything in place"] I realized the eggnog had a use by date of that day. So, instead of chancing it- I just replaced the eggnog with heavy cream (which the recipe called for in that instance) and my own idea of adding an extra egg yolk to up try and still capture an eggnog flavor.

Well, it didn't quite taste like eggnog. It was more of a spiced bundt cake, so we'll just call it a holiday bundt cake. Don't be put off though, it was still very good! With cinnamon, nutmeg, dark rum, and orange flavors- no one really missed the eggnog.



Holiday Bundt Cake
(adapted from the English Kitchen)

- 2 tbsp dark rum
- 2 sticks butter, softened
- 1 cup white sugar
- 1 cup brown sugar
- 3 eggs, + 1 egg yolk
- 3 cups AP flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 nutmeg
- 1/2 tsp cinnamon
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 tbsp orange zest

For the Icing
(I just mimicked the cake ingredients and made this up)
- 2 tbsp light corn syrup
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp orange zest
- 1 tbsp dark rum
- 1/4 cup heavy cream (more/less depending on what consistency you want your icing)

Preheat the oven to 325F. Butter and flour a 10-inch Bundt pan

Cream the butter and sugars until well beaten. Add the whole eggs, one at a time until each is well mixed in.

In a separate bowl, whisk together the flour, baking powder, salt, nutmeg, cinnamon.

In a measuring glass, mix together the heavy cream, rum, vanilla, egg yolk, and orange zest.

Starting and ending with the dry ingredients, alternate mixing in the flour and heavy cream mixtures into the creamed mixture, in about 3 parts. Mix just until its fully incorporated.

Pour into the bundt pan and bake for 55-65 minutes [*Mine took the full 65] until a toothpick comes out clean.

Leave in pan for 10 minutes before removing onto a wire rack.

To make the icing:
Whisk together the corn syrup, vanilla, orange zest, and rum with the powdered sugar. Add the heavy cream until it becomes smooth with no lumps. Drizzle over cake as you like, and let it harden slightly before serving.

Enjoy! :)