Pumpkin spice is delicious – but only a few times and then I’m over it for another year. Peppermint? Not really my thing. But eggnog? OH MAN! I adore eggnog. Add in some cranberries and you have put me over the top into holiday treat heaven. That’s why when I made this Eggnog Bundt Cake with Sugared Cranberries recipe last year for our family Christmas celebration, I was pretty sure it was going to be a hit. I wasn’t disappointed.
Eggnog Bundt Cake with Sugared Cranberries Recipe
- 3 cups flour
- 3.4 ounce box vanilla instant pudding mix
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, cut up into small bits
- 1½ cups sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1½ cups eggnog
For the glaze:
- 1 cup icing sugar
- 1/3 cup eggnog
- 1/4 tsp nutmeg
- 1/4 tsp vanilla
- Preheat oven to 350 degrees. Grease and flour bundt pan or use Pam baking spray.
- Cream the butter and sugar together.
- Gradually mix in the eggs, one at a time, and then the vanilla.
- In a separate bowl, mix the dry ingredients together.
- Slowly mix in about a quarter of the dry mixture into the butter and sugar mixture. Follow with some of the eggnog and continue alternating the dry mixture with the eggnog until all combined.
- Pour and spread batter into bundt pan. Bake for 45-55 minutes. Toothpick inserted in center of cake should come out clean when cake is ready.
- Cool cake completely on a wire rack before removing from pan.
Prepare the glaze:
Simply mix the ingredients together until well blended. Pour over cake. I like to pour over half and let it soak in a bit before following up with the other half.
Garnish the cake with sugared cranberries:
Combine 1/2 cup of white sugar with 1/2 cup of water in a saucepan. Stir together while heating up over medium heat. You just want to get this mixture to the point where the sugar has melted and dissolved completely. Dump a 12 oz. bag of fresh cranberries into a large bowl and pour this sugar water over them. Use a wooden spoon to make sure they are completely coated.
Use a slotted spoon to place the cranberries on a wire rack and allow them to dry for an hour. Pour 1 1/2 cups of white sugar in a large bowl and add about 1/3 of the cranberries. Toss gently until well coated with sugar. Remove and repeat until all cranberries are sugared. I generally start the sugaring process while the cake is in the oven so they are completed right around the same time that the cake is cooled and ready to serve.
I’m not really much of a baker but this cake was incredibly easy to make and absolutely scrumptious!