We had a whirlwind weekend of Christmas activities to usher in my favorite holiday. I don't think I could have fit more events into two days if I tried.
Friday we picked out our Christmas tree in possibly the coldest weather we have had yet. Matthew put his arms around each frozen pillar of tree and helped Amanda and I pick based on the girth, not the shape, of the White & Nova Scotia Pines. It was definitely a gamble and at $65 - yes, I did pay that for a Christmas tree - I was hoping it would be beautiful. Turns out, the girth trick did work because my tree is 6 feet of perfectly spaced branches laden with my 1950's glass ornament collection. I am in love with this tree.
Saturday night we decorated my parents tree and we had a full house to do it. My sister brought over her new pup and my mom's dog was there as well. Organized chaos! It was for this night of festive fun that I decided to bring the dessert.
Eggnog was a must ingredient but other than that, I had no idea. It was on one of my favorite sites Taste of Home that two lovely ladies came to my aid with a quick and easy cake. I will admit that the central ingredient is a box vanilla cake mix and I am very sorry to disappoint any baking purists, but the results were well worth the shortcut.
This cake, when warm and first glazed, reminded me of an eggnog Krispy Kreme donut, but once it cooled off, the trademark heavier bundt cake texture came through. The flavors are fantastic and I have nothing to add to this recipe. Just glaze it once when it has come out of the oven and then drizzle glaze over it again when it has cooled.
Eggnog Bundt Cake
Ingredients - Cake:
4 Tablespoons butter or margarine
1 packaged yellow cake mix
1 1/2 cups commercially prepared eggnog
1 teaspoon rum extract
1/8 teaspoon ground nutmeg
Ingredients - Glaze:
2c. powdered sugar
2T. melted butter
Directions - Cake:
In a large mixing bowl, beat the cake mix, eggnog, eggs, rum extract, nutmeg and melted butter on low speed for 30 seconds or just til moistened. Beat on medium for 2 minutes or until smooth. Pour into greased bundt pan.
Bake at 350 for 40-50 minutes or until a toothpick inserted near center comes out clean.
Brush with half of the eggnog glaze.
Cool for 15 minutes before removing from pan to a wire rack. Drizzle with remaining glaze.
Directions - Glaze:
Combine the glaze ingredients in a bowl, whisk well. Add more eggnog if needed for a consistency that will drizzle from a spoon.