Bourbon Soaked Eggnog Cake

By vealam

Ingredients

• For the batter:
• 1 cup of unsalted butter, softened
• 3 cups of granulated sugar
• 6 large eggs, room temperature
• 3 cups of cake flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of kosher salt
• 1 teaspoon of ground cinnamon
• 1 teaspoon of freshly grated nutmeg
• 1 cup of eggnog
• 1 teaspoon of vanilla extract
• 3 tablespoons of bourbon
• For soaking the cake:
• 1/3 cup of bourbon
• For the Bourbon Eggnog Glaze:
• 3/4 cup of powdered sugar
• 2 tablespoons of eggnog
• 1 teaspoon of bourbon
• Extra powdered sugar for garnish

Details

Servings 10
Preparation time 60mins
Cooking time 130mins
Adapted from cookinginstilettos.com

Preparation

Step 1

Heat the oven to 350 degrees F. Spray a 12 cup bundt pan with nonstick spray or butter the pan generously and set aside.
In the bowl of an electric stand mixer, cream together the butter and sugar until it becomes light and fluffy.
Add the eggs one by one, until each egg is incorporated into the batter.
Sift together the cake flour, baking powder, salt, cinnamon and nutmeg.
Whisk together the eggnog, vanilla extract and bourbon.
Starting and ending with the flour mixture, add the flour and eggnog mixture in intervals and mix until everything is just incorporated.
Pour the batter into the prepared pan, tap the pan on the counter twice to eliminate any air bubbles and bake for about 65 - 70 minutes, until a cake tester comes out clean.
Let cool for 15 minutes in the pan.
Brush the base with about 2 teaspoons of bourbon.
Let the cake cool for another 15 minutes.
Unmold the cake onto cake plate and brush with the reserved bourbon. To make the glaze:
Whisk together the powdered sugar, eggnog and bourbon.
Drizzle over the cooled cake.
Lightly dust the cake with a bit of powdered sugar.
Enjoy!

Instructions