First, use the measuring cups and spoons to prepare the ingredients and preheat the oven to 350°F.
Then, in a medium-size glass mixing bowl, combine the flour, salt, baking soda, nutmeg, and cinnamon.
Mix the dry ingredients together with a blending whisk.
Make sure the dry ingredients are completely combined.
Then, in a separate medium bowl, combine the eggs, eggnog, vanilla extract, and eggnog extract.
Mix the wet ingredients together with a clean blending whisk.
Next, in a separate large mixing bowl, combine the softened butter, granulated sugar, and brown sugar together.
Use a hand mixer to beat the ingredients together until smooth and pale in color.
Then, pour the egg mixture into the big bowl of the butter/sugar mixture.
Mix with the hand mixer until completely combined.
Then, add ½ the dry ingredient mixture into the large bowl with the wet ingredients.
Mix with the hand mixer until completely combined.
Then, add the remaining ½ of the dry ingredient mixture into the large bowl.
Mix again with the hand mixer until completely combined.
Coating the Bundt Cake Pan and Baking the Cake
First, gather the cake pan coating materials, and I highly recommend covering your hands with disposable gloves or a small ziploc bag.
Then, grease the bundt cake pan with the vegetable shortening, making sure to get in all the corners and crevices of the pan.
Next, very lightly coat the inside of the pan with flour, then turn the pan over and dump out any excess powder.
Pour the cake batter evenly into the bundt cake pan. Bake the eggnog bundt cake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
After removing from the oven, let the cake cool inside the pan for 10 minutes.
Then, place the round grid cooling rack over the opening of the pan.
Carefully flip the cake pan over and gently remove the pan from the cake.
Let the cake cool completely, about 1 hour, before drizzling with the glaze. Make the glaze while the cake cools.
Making the Eggnog Glaze
First, measure out the glaze ingredients with the measuring cup and spoons.
Then, combine the eggnog, vanilla extract, and powdered sugar in a large glass mixing bowl.
Combine all of the ingredients together using a blending whisk.
Next, slide a sheet of parchment paper underneath the cooling rack to collect any spills or messes. This makes cleaning up so much easier!
Drizzle the eggnog glaze over the entire bundt cake.
Then, use a cake lifter to place the glazed eggnog bundt cake on a cake stand or serving plate.
Finally, your eggnog cake is ready to serve and enjoy!
Video
Notes
Storing Eggnog CakeTo store a decorated bundt cake: transfer the cake to a tall cake container or cover tightly with plastic wrap. Store the cake on the counter for up to 3 days or in the fridge for up to 1 week. To freeze individual slices: wrap the slices in plastic food wrap, then wrap again in kitchen foil before sealing in an airtight container to avoid freezer burn. These wrapped slices can be stored in the freezer for up to 3 months. Thaw completely before serving. Always label the date on the outside of the container to keep up with freshness.