Eggnog Cranberry Bundt Cake

Posted on December 8, 2009. Filed under: Uncategorized |

I am making some Christmas gift boxes for my parent’s business. They are going to send them to their clients. I am excited about making them. I am not a commercial bakery. I don’t use preservatives. My baked goods taste fresh. Will they like them? My friends and family sure affirm my baking capabilities. So I am assuming these clients will enjoy them just as much.

My brainstorming session included taking inventory of what I already had on hand and deciding on which tried and true recipes to use. I had a quart of organic lowfat eggnog in the fridge and some frozen cranberries. Have I ever even had eggnog and cranberries together? Nope, not until now. But they both just scream Christmas. So combining them makes a very festive Christmas bundt. I used a bundt recipe I already had and just modified it a bit.

When you bite into the cake you get the sweet creaminess of the eggnog combined with the tart juiciness of the cranberries. It really is a delicious combo. I will be making this again next year. Maybe even another batch this Christmas season.

Makes 1 bundt (or in my case, 3 small bundts)

Nonstick vegetable oil spray
1 cup frozen cranberries
1 1/2 cups all purpose flour, divided
1 teaspoons baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 stick unsalted butter, room temperature
1 cup sugar
2 teaspoons vanilla extract
2 large eggs
1/2 cup eggnog

1 cup powdered sugar
2 tablespoons (or more) eggnog

For cake:
Preheat oven to 325°F. Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour.

Sift remaining flour with baking soda, baking powder, and salt into another medium bowl. Using electric mixer, beat butter and sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract. Add eggs, 1 at a time, beating well after each addition. Mix in flour mixture in 3 additions alternately with eggnog in 2 additions, beginning and ending with flour mixture. Fold in frozen cranberries. Transfer batter to prepared pan, spreading evenly.

Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour. Cool cake in pan on rack 30 minutes. Invert cake onto rack and cool completely.
*cooking time for a normal sized bundt is about 1 hour. For the smaller bundts cooking times vary.

For glaze:

Combine powdered sugar and 2 tablespoons eggnog in medium bowl. Whisk until smooth, adding more eggnog by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour.


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