It can be so tempting this time of year to pick up a cake at the grocery store or a bakery. If you catch yourself staring at something like that for more than a couple seconds, imagine my youngest daughter in her mid-teens saying, “Mom, we could make that at home from scratch.” It’s been a few years, but I don’t think I’ll ever stop hearing her voice when I catch myself looking at sweets in a store.
Cakes are so easy to mix up if you have a stand mixer. It’s that third hand that you always wanted. It gets the job done so fast because it’s mixing while you’re pulling out ingredients and measuring and dumping. And it takes less than a penny of electricity to mix up a cake.
I’ve been making this cake since Christmas 2003 when I found a similar version online. Usually I don’t make it until a couple days before Christmas, but I’m in the mood for something sweet now, so I jumped ahead of schedule!
Eggnog Cake Recipe
- 1 cup sugar
- 1/2 cup butter softened
- 2 tbsp rum
- 1 tsp vanilla
- 3 eggs
- 1 3/4 cups unbleached flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1 tsp ground nutmeg
- 3/4 cup milk
- Preheat oven to 350 degrees Fahrenheit. Butter and flour a bundt pan.
- Cream together sugar and butter. Add rum, vanilla, and eggs, continuing to mix well.
- Add dry ingredients and milk. Mix until well blended and smooth.
- Pour into bundt pan and bake for 40 to 50 minutes or until a toothpick, skewer, or fork inserted into the middle comes out clean.
- Let it cool in the pan for ten or fifteen minutes and then invert it on a serving plate.