Pumpkin Eggnog Cake
User Reviews
5
Pumpkin Eggnog Cake
Description
The Pumpkin Eggnog Cake recipe blends a classic mix of fall spices with pumpkin puree and traditional eggnog. The dry ingredients including flour, baking soda, and a blend of cinnamon, ginger, cloves, and nutmeg are combined separately from the wet ingredients which include butter, sugar, eggs, vanilla, and rum extracts. The pumpkin and eggnog are incorporated into the batter alternately with the flour mixture to maintain its light texture.
Baked in a Bundt pan at 350°F for over an hour, the cake comes out with a tender crumb and spiced flavor profile. The warm eggnog custard sauce complements the cake's spices and moist texture, making for a comforting dessert.
This cake can be sliced and served individually with the sauce poured over each piece, ideal for holiday gatherings or special occasions. Allowing the cake to cool briefly in the pan helps prevent it from breaking when inverted and removed.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon cloves ground
- 1/2 teaspoon ground nutmeg
- 3 teaspoons baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter at room temperature
- 2 1/2 cups sugar
- 3 egg large
- 1 tablespoon vanilla extract quality pure
- 2 teaspoons rum extract quality, pure
- 1 cup pumpkin canned solid pack
- 1 cup eggnog
- 1 batch eggnog custard , sauce for serving
Instructions
- Preheat the oven 350 degrees F and grease and flour a Bundt pan.
- To make the cake: Combine the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg in a medium mixing bowl and stir to combine. Set aside.In a large mixing bowl, cream the butter and sugar with an electric mixer for several minutes. Add the eggs, one at a time, beating after each addition. Add the pumpkin, vanilla and rum extracts and beat until combined.Alternately add 1/3 of the flour mixture and eggnog, beginning and ending with the flour, beating a little after each addition.
- Spoon the batter into the prepared Bundt pan and bake on the middle shelf for 65-75 minutes or until a toothpick inserted into the center of the cake comes out clean. Be careful not to over-bake or the cake will be dry. Let the cake cool in the Bundt pan for a full 10 minutes before inverting onto a wire rack.
- Serve the cake on individual plates with some warmed eggnog custard sauce poured over and extra sauce for serving.
User Reviews
Overall Rating
5
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