Who doesn't love a good bundt cake? ...and when you combine it with eggnog and a heavenly caramel sauce, I dare anyone not to have two servings! The eggnog flavor is not overpowering, and I know melting ice cream in the caramel sauce is unorthodox, but it tastes wonderful. In fact, I think the sauce is what makes it. This is one of my husband and my favorite holiday desserts. Hope you enjoy it as much as we do! We have my sister's friend, Jerold Wilcox, to thank for this divine recipe... they work in the IMC newborn intensive care unit together and their unit put together a great cook book a few years ago. So thanks, Jerold!
Eggnog Bundt Cake
Submitted by Mindy ~ The Sisters Cafe
1 yellow cake mix (preferably with pudding in the mix)
3 T. flour
2 c. eggnog
¼ c. butter, softened
2 eggs, slightly beaten
¼ tsp. rum extract
1/8 tsp. nutmeg
Beat until smooth and creamy. Pour into greased bundt pan. Bake at 350 for 35-45 minutes. Dust lightly with powdered sugar for presentation.
Caramel sauce:
½ lb brown sugar (~1 1/8 c.)
½ lb butter
½ lb powdered sugar (~2 cups)
½ T. cinnamon
½ qt. rich vanilla ice cream
Melt together over medium heat. Pour warm over individual servings immediately before serving.
Oh wow. That looks and sounds divine. Jed really likes eggnog, so this will definitely be part of our holiday fare! Thanks sis!
ReplyDeleteWOw--this sounds incredible!! I am getting my new Demarle bundt pan in the mail anyday now...this will be the first thing I bake in it. My boys (including Brad) LOVE eggnog!! This will be a perfect treat for them! Thanks Mindy lou!
ReplyDeleteWow, this looks and sounds amazing! I love egg nog, but the hubby not so much. Maybe I can break him in with this cake if it's not too egg noggy!!! Thanks!
ReplyDeleteThat sounds so lovely. If I had all the ingredients I would be making it right now. Looks like I need to add some things to the shopping list. Umm ... do any of you lovely ladies, by chance, have a great recipe for sweet potatoes, or yams?
ReplyDeleteI am not a huge eggnog fan, but I am thinking this cake will change my mind. Gonna give this baby a try!
ReplyDeleteBTW, great blog!
This was delicious. But I don't think I did the caramel sauce right. How long did you cook it? At what heat? Does it refrigerate well? Reheating issues?
ReplyDeleteThe cake was spectacular. Mmmmm....
Thanks so much for posting this cake! My family LOVED it! I think we've found a new holiday tradition!
ReplyDeleteBTW, I love the blog!
I can vouch for this cake! Mindy made it for me a few years ago! It was so yummy!! Thanks Mind!
ReplyDeleteSorry Jill... I didn't notice your comment until today. I basically just melted all the ingredients for the sauce over medium heat until they were melted. I think it took only a few minutes. It is great refrigerated and reheated in the microwave for leftovers. However, I served it in a mini crock pot a few weeks ago at a buffet style dinner and by the end of the night the sauce had separated and gone weird. So I would recommend heating it up and serving it immediately each time.
ReplyDeleteI have to tell you I had this cake at a ward Christmas party here in AZ and I was in heaven eating it! I asked the person for the recipe and they said they got it off your blog! Great recipe for sure, I'll be making it very soon! Thanks for sharing.
ReplyDeleteMindy, I made this at the Walkers for our Christmas Eve dessert and it was WONDERFUL. This is my new tradition for our Christmas Eve dinner menu. :) I loved it. Yum!
ReplyDeleteDid you really melt a half quart of fice cream in the glaze, or is that meant to serve on the side of the cake?
ReplyDeleteHi Sherrill,
ReplyDeleteI emailed you, too. But I just wanted to make sure that you and anyone else who has your same question gets it answered. :) You DO melt the ice cream in the glaze. Kind of weird, I know. But SO good! Hope you like it!
this cake is absolutely awesome--and i don't even like eggnog! even the kids loved it. i just found your blog and have made several recipes already. LOVED them all!! thanks for sharing!
ReplyDeleteHave you tried this carmel sauce in coffee???? It is fantastic!!
ReplyDeleteI'm not an eggnog fan, but the flavor of the eggnog in this cake is not too strong and I found myself really liking it.
ReplyDeleteThis is going on my "make over Christmas break" list. It looks AMAZING!
ReplyDeleteThis is one of my favorite Christmas time desserts. I made it again tonight and this time I only made half a recipe of caramel sauce. It was the perfect amount. I will cut it in half from now on. When I make a whole batch of caramel sauce I always have a ton leftover. Just thought I would share that discovery. :)
ReplyDeleteThanks for a WONDERFUL recipe, sis!
Do you think if I could bake this recipe in mini loaf pans instead of a bundt pan?
ReplyDeleteJust used this recipe 4 years later, thank you so much!
ReplyDelete