Eggnog Bundt Cake

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Eggnog Bundt Cake
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Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation

Ingredients

for
1
For cake
5 eggs
250 grams powdered sugar
2 packets Vanilla sugar
1 pinch salt
250 milliliters Advocaat
250 milliliters vegetable oil
100 grams ground almonds
150 grams cornstarch
100 grams Pastry flour
1 packet Baking powder
For pan and icing
softened butter (for the pan)
200 grams powdered sugar
3 tablespoons lemon juice
2 tablespoons Sugar pearls
How healthy are the main ingredients?
almondeggsalt

Preparation steps

1.

For the cake, combine the eggs with powdered sugar, vanilla sugar and salt in a bowl beat with an electric mixer until frothy. Slowly drizzle in the eggnog and the oil, while mixing, and continue to mix for 2 minutes. 

2.

Combine the flour, cornstarch, ground almonds, and baking powder. Gently combine with the egg mixture until just mixed. 

3.

Pour the batter into the buttered bundt mold, and bake in preheated 180°C (approximately 350°F) oven for about 60 minutes or until a toothpick inserted into the middle of the cake comes out clean. Remove the cake and let cool for a few minutes in the pan. Unmold and let cool completely on a wire rack. For the icing, combine the powdered sugar with the lemon juice. Add water to thin the icing as necessary to make a pourable glaze. Drizzle the icing over the cake, sprinkle with sugar pearls and allow the icing to set before serving.