Mini Eggnog Bunt Cakes

Eggnog is a traditional holiday beverage that originated in Europe and is typically made with milk, cream, sugar, eggs, and spices.

This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Mini Eggnog Bunt Cakes

Cooking Method: Baking Cuisine: American Courses: Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 25 min Rest Time 10 min Total Time 55 mins

Servings: 6 Calories: 2100

Best Season: Winter

Ingredients

Servings

• 1.5 cup All-purpose flour
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.5 teaspoon Ground nutmeg
• 0.5 cup Unsalted butter, softened
• 0.75 cup Granulated sugar
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 0.75 cup Eggnog
• 0.5 cup Powdered sugar

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a mini bunt cake pan.
2. In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.
3. In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the eggnog. Begin and end with the dry ingredients. Mix until just combined.
5. Spoon the batter into the prepared mini bunt cake pan, filling each cavity about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Once cooled, dust the mini bunt cakes with powdered sugar.
9. Serve and enjoy!

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 16g25%

Total Carbohydrate 48g16%

Sugars 36g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.