Eggnog Bundt Cake | America's Test Kitchen

Name: Eggnog Bundt Cake | America's Test Kitchen
Ingredients: 3 cups (15 ounces/425 grams) all-purpose flour; 1 teaspoon salt; 1 teaspoon baking powder; ½ teaspoon baking soda; ¾ cup buttermilk, room temperature; 1 tablespoon vanilla extract; 1 tablespoon lemon juice; 18 tablespoons unsalted butter, cut into 18 pieces and softened; 2 cups (14 ounces/397 grams) granulated sugar; 3 large eggs plus 1 large yolk, room temperature; ¼ cup dark rum or brandy; 1 teaspoon ground nutmeg; 1/4 teaspoon ground cinnamon; 1 1/2 cups (6 ounces/170 grams) confectioners' sugar

www.americastestkitchen.com

This year, you can eat your eggnog and drink it too.

Keywords

Desserts or Baked Goods
Holiday
Cakes

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe: