Tuesday, December 18, 2012

Cranberry Eggnog Bundt Cake

I have two very good reasons for making this Cranberry Eggnog Bundt Cake today.  First of all it's a festive cake that's easy to throw together. Second, I wanted to showcase this beautiful cake stand that I won from Christi over at Mom Whats for Dinner when she had one of her many giveaways.  I was over the moon to win a cake stand because I kind of love them.  This one is precious with the beaded edging.  There is actually a third reason I am excited about this dessert, I finally learned to make a glaze that looks like the ones on the cakes at the grocery store.  I learned this thanks to watching Alton Brown on TV.  Here's the tip, pour the glaze in a circle around the top of the bundt. As it covers the top of the bundt it will drip down the sides and look very pretty.  This cake is moist and rich with the subtle flavors of eggnog, cinnamon, nutmeg and the tartness of the cranberry.  It's a great way to add sweetness to your day after a meal or just with a cup of coffee.

1 box yellow cake mix (see note)
1 1/2 cup craisins (dried cranberries)
1 tsp cinnamon powder
1/4 tsp grated nutmeg
eggs as directed by cake box instructions
oil or butter as directed by cake box instructions
prepared eggnog (store bought  is what I used) instead of water per cake box instructions

2 cups powdered sugar
2-3 Tbs eggnog (enough to make a thick pourable glaze)

Prepare batter cake batter as directed by box.  Remember to substitute prepared eggnog for the water the box directs you to use (example: if the cake box directions advises 1 cup of water, substitute 1 cup eggnog instead)

Add craisins, cinnamon and nutmeg.  Butter or spray bundt pan well.  Bake in a 350 degree oven for 45-50 minutes until baked.  Allow cake to cool.  Mix glaze by stirring powdered sugar with eggnog.  Pour glaze over the top of the entire cake.  Allow glaze to setup before serving.  Enjoy.

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