As Christmas is fast approaching I thought I had better get on with something else suitable for the festive season.
I came across this recipe for an eggnog bundt cake and thought it sounded really nice. I also had some buttermilk in the fridge I wanted to use up.
Between doing this cake I have also been putting finishing touches to my gingerbread house and helping my grandson complete his version. We will post this hopefully tomorrow.
This cake was really easy and having just fitted my new scraper blade for the Kitchen-Aid it worked beautifully. The machine did a great job of creaming the butter and sugar together, much better than the old beater.
I have done two different takes on icing the cake. My grandson is going to eat some of this cake and I felt the rum icing was not suitable for him. I therefore iced half the cake with the rum icing and the remainder with melted white chocolate and grated dark chocolate sprinkled over.
Either was scrumptious, and if you don’t like rum you could use brandy.
Great with a cup of tea or coffee. Enjoy !!!!!
- 2-1/2 cups plain flour
- 1/2 cup almond meal
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup buttermilk, room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 255g unsalted butter, cut into 18 pieces and soft
- 2 cups sugar
- 3 large eggs, plus 1 egg yolk, room temperature
- Eggnog Layer
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 tablespoon rum or brandy
- 3 tablespoons rum or brandy
- 1-1/2 cups sifted icing sugar (confectioners' sugar)
- Heat oven to 350˚F 160˚C.
- Grease and flour 12-cup nonstick Bundt Pan
- Combine flour, almond meal, salt, baking powder and baking soda in bowl.
- In small bowl whisk together buttermilk, vanilla and lemon juice together.
- Using mixer beat butter and sugar on medium speed until pale and fluffy, about 3 minutes.
- Add eggs and extra yolk, one at a time, and beat until combined.
- Reduce speed and add flour mix in 3 lots, alternating with 2 lots of buttermilk mix.
- Scrape side of bowl as needed.
- Take out 1 cup of finished batter and put in a separate bowl.
- Spread remaining batter into bundt tin.
- Add nutmeg, cinnamon and brandy or rum into reserved 1 cup cake batter, mix. well.
- Put on top of other batter in cake tin, and smooth.
- Optional: You can use a scewer and swirl this mix through cake if desired. I didn't do this.
- Bake until scewer comes out clean, about 55 - 60 minutes.
- Leave to cool in tin for about 15 minutes.
- Remove to cool on wire rack.
- Whisk icing sugar and rum or brandy together in bowl until smooth.
- Poor over cake and let dry.
- For white chocolate icing - melt chocolate drops (about a hand full) and spread over cake.
- If desired decorate with nuts or grated dark chocolate.