Vanilla Bean Eggnog Bundt Cake

Vanilla Bean Eggnog Bundt Cake takes roughly 1 hour and 10 minutes from beginning to end. This recipe serves 16 and costs 62 cents per serving. One portion of this dish contains around 4g of protein, 13g of fat, and a total of 311 calories. It is perfect for Christmas. This recipe from Smells Like Home requires ground cinnamon, eggnog, unsalted butter, and kosher salt. Plenty of people made this recipe, and 142 would say it hit the spot. It works well as an inexpensive dessert. Overall, this recipe earns a not so tremendous spoonacular score of 20%. Try Gluten-Free Vanilla Bundt Cake with Vanilla Bean Glaze, Vanilla Bean Bundt Cake With Vanilla Glaze And Strawberries, and Vanilla Bean Glazed Bundt Cake for similar recipes.

Servings: 16

Preparation duration: 20 minutes

Cooking duration: 50 minutes

 

Ingredients:

2 tsp baking powder

¼ tsp eggnog flavor OR 1 tsp pure vanilla extract and 1 tsp rum extract

1 cup eggnog (vanilla, if you can find it)

3 large eggs, at room temperature

3 cups all-purpose flour

2 cups granulated sugar

½ tsp ground cinnamon

¼ tsp ground nutmeg

1 tsp Kosher salt

2 sticks (16 tbsp) unsalted butter, at room temperature

1 vanilla bean pod, split and seeds removed

Equipment:

measuring cup

stand mixer

kugelhopf pan

spatula

whisk

bowl

oven

toothpicks

wire rack

knife

frying pan

Cooking instruction summary:

Preheat oven to 350° F. Butter and flour a 10-inch Bundt pan. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg; set aside.In the bowl of stand mixer fitted with the paddle attachment, beat butter, sugar, and vanilla bean seeds at medium speed until the mixture is light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, scraping down the bowl after each addition.In a small bowl or glass measuring cup, stir together the eggnog and eggnog flavor (or vanilla extract and rum extract). With the mixer on low speed, alternately stir in the dry ingredients and eggnog mixture, beginning and ending with the dry ingredients. Be sure to mix in each only until they are just incorporated, about 10 seconds each – do not overmix. Scrape down the sides of the bowl as needed.Spoon the batter into the prepared Bundt pan and level off the top with a spatula. Bake for 45-50 minutes, or until a long toothpick or sharp knife reveals just a few crumbs stuck to it upon testing for doneness. Cool for 10 minutes in the pan on a wire rack then invert the cake onto the rack and cool completely before serving. Well-wrapped, the cake will last for 3-4 days at room temperature.

 

Step by step:


1. Preheat oven to 350° F. Butter and flour a 10-inch Bundt pan. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg; set aside.In the bowl of stand mixer fitted with the paddle attachment, beat butter, sugar, and vanilla bean seeds at medium speed until the mixture is light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, scraping down the bowl after each addition.In a small bowl or glass measuring cup, stir together the eggnog and eggnog flavor (or vanilla extract and rum extract). With the mixer on low speed, alternately stir in the dry ingredients and eggnog mixture, beginning and ending with the dry ingredients. Be sure to mix in each only until they are just incorporated, about 10 seconds each – do not overmix. Scrape down the sides of the bowl as needed.Spoon the batter into the prepared Bundt pan and level off the top with a spatula.

2. Bake for 45-50 minutes, or until a long toothpick or sharp knife reveals just a few crumbs stuck to it upon testing for doneness. Cool for 10 minutes in the pan on a wire rack then invert the cake onto the rack and cool completely before serving. Well-wrapped, the cake will last for 3-4 days at room temperature.


Nutrition Information:

Quickview
313k Calories
4g Protein
13g Total Fat
44g Carbs
1% Health Score
Limit These
Calories
313k
16%

Fat
13g
21%

  Saturated Fat
8g
50%

Carbohydrates
44g
15%

  Sugar
26g
29%

Cholesterol
74mg
25%

Sodium
170mg
7%

Get Enough Of These
Protein
4g
9%

Selenium
11µg
17%

Vitamin B1
0.19mg
13%

Folate
47µg
12%

Vitamin B2
0.2mg
12%

Phosphorus
107mg
11%

Manganese
0.18mg
9%

Vitamin A
438IU
9%

Iron
1mg
8%

Vitamin B3
1mg
7%

Calcium
61mg
6%

Vitamin D
0.59µg
4%

Potassium
131mg
4%

Vitamin B5
0.33mg
3%

Vitamin E
0.48mg
3%

Vitamin B12
0.18µg
3%

Fiber
0.7g
3%

Zinc
0.38mg
3%

Magnesium
9mg
2%

Copper
0.05mg
2%

Vitamin B6
0.03mg
2%

Vitamin K
1µg
1%

covered percent of daily need
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Food Trivia

Ripe cranberries will bounce like rubber balls.

Food Joke

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