It’s that time of month for me to share a bundt cake with you alongside #BundtBakers. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month Laura of Baking in Pyjamas picked a festive theme of “Winter Wonderland” that allowed our imaginations and personalities to shine through our baking.
When I think Winter Wonderland I’m picturing white, glittering snowy hills dotted with snow capped evergreen trees. Maybe some people skiing.
I wanted to pick a cake that was white, yet still seasonally appropriate. And I thought of eggnog.
Eggnog and cranberry, it turns out, is a match made in heaven. And this cake is exquisite for your holiday table.
Sorry – there’s no time for a story today. As I was wrapping presents I remembered I had less than two hours to get this post finished (aka started… and finished)! Then I realized I had to marinate a whole chicken for tomorrow’s dinner, and book a rental car for our vacation before the 30% off deal expired. Now I’m standing at my computer shuddering at the pile of dishes in the sink and the mound of packages awaiting some pretty paper! (For the record, I LOVE wrapping presents, so I’m itching to get back to that task.)
Cranberry Eggnog Bundt Cake
- 2 C fresh cranberries, chopped
- 2 C flour, divided use
- 2 tsp baking powder
- 1/2 tsp salt
- 3 eggs
- 1 1/3 C sugar
- 1/3 C vegetable oil
- 1 tsp vanilla extract
- 1 C eggnog, plus more for glaze
- powdered sugar, for glaze
- Preheat oven to 350 degrees F. Heavily grease a bundt pan.
- In a small bowl, toss the cranberries with 2 tbsp flour.
- In a large bowl, whisk together the remaining flour, baking powder, and salt.
- In another large bowl, beat the eggs with the sugar. Mix in the oil and vanilla. Add half of the dry ingredients, then the eggnog, and then the rest of the dry ingredients, mixing to combine after each addition. Fold in the cranberries.
- Pour cake batter into prepared bundt pan. Bake 50-60 minutes, until a cake tester comes out clean. Allow cake to cool in the pan for an hour before unmolding onto a cooling rack.
- Make glaze: Whisk powdered sugar and eggnog until a desired consistincy is reached. Option to add a little vanilla extract, too.
*This recipe is modified from Abby at http://www.manilaspoon.com/2015/12/cranberry-eggnog-espresso-chocolate.html*
And don’t forget to take a peek at what other talented bakers have baked this month:
Amaretto Winter Bundt Cake from Making Miracles
Candied Fruit Bundt Cake from I Love Bundt Cakes
Chile Hot Chocolate Mocha Bundt Cake from All That’s Left Are The Crumbs
Coconut Snowball Mini Bundts from Food Lust People Love
Cranberry Eggnog Bundt Cake from Sew You Think You Can Cook
Cream and Rum Bundt Cake from La Mejor Manera de Hacer
Holiday Gingerbread Bundt from Living the Gourmet
Orange Blossom Bundt Cake from Bizcocheando
Orange Cranberry Bundt Cake from Tartacadabra
Peppermint Pine Forest Bundt Cake from Baking in Pyjamas
Rainbow Christmas Wreath from A Day in the Life on the Farm
Spicy Gingerbread Bundt with Caramelized White Chocolate Ganache from Brooklyn Homemaker
Tropical Winter Wonderland Bundt Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice