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title of Double-Glazed Bourbon Eggnog Cake

Double Glazed Bourbon Eggnog Cake

eggnog and loads of bourbon, this double glazed eggnog cake is the perfect dessert for entertaining or any special holiday celebration.

Course Baking, Bundt, Cake
Cuisine American
Keyword bourbon, Bundt Cake, Cake, eggnog, holiday baking
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12

Ingredients

For the Cake

  • 3½ cups sifted cake flour
  • 1¼ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 teaspoon grated nutmeg
  • 1¼ cups butter, at room temperature
  • 1½ cups granulated sugar
  • ¾ cup light brown sugar
  • 5 eggs at room temperature
  • ½ cup bourbon
  • 1 tablespoon vanilla
  • 1¼ cups eggnog

For the first glaze

  • 6 tablespoons butter
  • 1 cup granulated sugar
  • ¼ cup water
  • ½ cup bourbon

For the second glaze

  • 1 stick butter at room temperature
  • 3 cups Powdered sugar
  • 1/4- cup bourbon
  • ¼ teaspoon grated nutmeg

Instructions

  1. Preheat oven to 350°
  2. Grease or spray a 12 cup Bundt pan and then sprinkle with flour. Or use the cooking spray with flour.
  3. In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt, and grated nutmeg. Set aside.
  4. Using an electric mixer, cream together the 1 ¼ cups butter with the sugar and the brown sugar at medium-high speed for 5 minutes, until the mixture is fluffy and has lightened in color. Scrape the bowl down as necessary.
  5. Thoroughly beat in each egg one at a time. Scaping down the bowl between each addition.
  6. Combine the bourbon, eggnog, and Vanilla.
  7. Add the flour mixture, with the mixer at low speed, in 3 parts alternating with ½ the eggnog mixture than ⅓ more of the flour mixture the second ½ of the eggnog and ending with the last ⅓ of the flour mixture. Scrape down the bowl after each addition. Do not over mix, you can stop the mixer after just barely adding the final flour mixture and blend in the rest by hand with a spatula.
  8. Spread the batter into the prepared Bundt pan.
  9. Tap the pan lightly to make sure there are no big air pockets.

  10. Bake the cake for 50-60 minutes until the cake is golden brown and a cake tester or toothpick comes out clean when inserted near the center.

  11. Towards the end of the baking time, combine the butter, sugar and the water in a small saucepan and heat over medium-high heat until the butter has melted, and the sugar has dissolved. Let cool for a few minutes and stir in the bourbon.
  12. When the cake has finished baking place the cake on a cooling rack and immediately poke holes with a toothpick or cake tester. Pour about 1/3 of the warm glaze over the cake.
  13. Let the cake cool for 15 minutes.

  14. Invert and remove the pan onto a rack over a sheet pan to catch the dripping glaze.

  15. Immediately brush more of the warm glaze over the still-warm cake.

  16. Wait a few minutes for the cake to absorb the glaze and repeat with more of the glaze. Repeat until you have used up the glaze and the cake as absorbed it all. You can reuse the glaze from the sheet pan drippings too.

  17. Let cool for at least 45 minutes to an hour or more.
  18. When the cake has completely cooled, make the second glaze.

  19. Beat together with a whisk the butter and the powdered sugar, beat in the bourbon. Try not to overbeat as the glaze will split. Add additional bourbon or eggnog to get to a very thick but porable glaze.

  20. Spoon the second glaze over the cooled cake.

  21. Grate or sprinkle the nutmeg over the freshly glazed cake.

Recipe Notes

This cake can be made a day or two ahead as the bourbon glaze keeps this cake nice and moist.

I used salted butter in the recipe as to add some salt to the glazes if you want to use unsalted butter increase the salt by 1/4 teaspoon in the batter and add a pinch of salt to each of the glazes.