Pecan Eggnog Bundt Cake

Let’s get festive by making this Pecan Eggnog Bundt Cake. It’s a holiday showstopper. Start by grabbing raw pecans. Roughly chop them like you’re mad at 2024. Then toss them in a naked frying pan—no oil, no butter, just raw pecans meeting their toasty destiny. Stir them gently to avoid a pecan inferno. Once they smell like nutty perfection, take them off the heat. Especially important! Do not turn your back on them. Seriously, I make this mistake often. Get distracted and you will have burnt pecans. This will be an unfortunate and expensive mishap.

Now, onto the batter. Swap out the butter for sunflower oil—it’s lighter, just like your holiday spirit after the second glass of eggnog. Speaking of eggnog, it’s the star of this batter. Add it, and fold in your toasted pecans. Marvel at the magic happening in your mixing bowl. If you would like to add a splash or two of light or dark rum to the batter, now’s the time to do so.

Grease and flour that bundt pan and pour in the batter. Then bake it until it’s golden and your kitchen smells like a bakery in the North Pole. Patience is key—let the Pecan Eggnog Bundt Cake cool completely before the grand finale.

Eggnog Icing!

Time for icing! Whisk powdered sugar, a splash of pure vanilla extract, and just enough eggnog to create a drizzle-worthy glaze. Warning: You will probably lick the spoon, and that’s totally fine. However, save some to drizzle over the cake.

Arrange pecans on the top of the cake any way you prefer. Chop them up or place them whole. Feeling fancy? Instead, go full glam with gold sugar or glitter sprinkles while the glaze is still wet. Your Pecan Eggnog Bundt Cake will thank you.

Finally, slice it up and serve it to your holiday guests, who will love it. Because this cake doesn’t just taste like the holidays—it is the holidays. So perfect for Christmas, New Year’s, or that awkward week in between when time doesn’t exist. Cheers to a sweet season!

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Pecan Eggnog Bundt Cake

Course Dessert

Cuisine American

Keyword Christmas Bundt Cake, Christmas Desserts, eggnog cake, holiday desserts, Pecan Bundt Cake, Pecan Cake

Prep Time 30 minutes

Cook Time 50 minutes

Servings 8

Author Lora Wiley-Lennartz

Ingredients

Pecan Egg Nog Cake:

• 2 cups chopped raw pecans*
• 1 cup firmly packed light brown sugar
• 4 eggs
• 2+1/2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• Scant cup sunflower oil
• 1/3 cup eggnog
• 1/2 cup milk

Egg Nog Icing;

• 1 cup powdered sugar
• 2-3 tablespoons eggnog

Instructions

Make the Cake:

1. Roughly chop the pecans. Toast them in a naked frying pan. Set aside.
2. Preheat the oven to 350 F
3. Grease and flour a bundt pan.
4. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
5. Beat the sugar and eggs until creamy, about 5 minutes.

6. Whisk together the vanilla, sunflower oil, eggnog, and milk.

7. Turn the mixer down to low speed.
8. Beat in the dry ingredients in thirds alternating with the egg nog mixture.
9. Fold in the chopped pecans.
10. Transfer the batter to the prepared pan.
11. Bake for 45 minutes or until a knife inserted into the cake comes out clean.
12. Let cool for 20 minutes in the pan
13. Transfer to a cooling rack placed over a parchment-lined baking sheet.
14. Let cool completely.

Make the Icing:

1. Whisk together the powdered sugar and eggnog, adding a tablespoon at a time,

2. When the icing has reached a pourable consistency, drizzle it over the cake.
3. Garnish with extra pecans.
4. When the icing has hardened, plate and serve.

Recipe Notes

*Plus some whole pecans for garnish.

So, do you like this Pecan Eggnog Bunt Cake? Also, check out some of these other delicious recipes:

APPLE SPICE PECAN LOAF CAKE

PECAN PINEAPPLE LINZER COOKIES