Eggnog bundt cake
Eggnog bundt cake – this isn't your grandma's dusty cake, but a moist revolution! This thing will rock any coffee gathering with its cheeky twist: eggnog! Instead of a boring stirred dough, we're mixing in eggnog, which gives the cake a slightly alcoholic, vanilla note. The eggnog bundt cake is the secret star on every table, perfect for anyone who likes it sweet, moist, and a little different. Our tip: You better keep this recipe handy, because everyone will ask you for it! Don't feel like alcohol? No problem! The recipe also works with our alcohol-free white chocolate eggnog.
Instructions
1. Preheat oven to 160°C (320°F) top/bottom heat.
2. Combine the butter, sugar, and eggs with a hand mixer. Add the egg liqueur and mix briefly.
3. Add the flour, cornstarch, baking powder, and saffron threads and mix everything into a smooth batter.
4. Grease the bundt cake pan and spread the batter evenly. Bake the bundt cake for 60 minutes. Halfway through baking, cover the bundt cake with aluminum foil to prevent it from overbrowning.
5. Quickly do the toothpick test and remove the cake. Let the bundt cake cool in the pan for about 10 minutes, then turn it out and let it cool completely. The bundt cake will look especially delicious if you dust it with a little Xucker sugar after it has cooled.
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