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Pecan Egg Nog Bundt Cake

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.