You guys, it’s Christmas week!
It’s Christmas week!
I am so so SO excited! Actually, I haven’t been this excited for Christmas in probably two decades. Receiving gifts as a kid and teenager was great, but giving gifts to your own child is SO MUCH BETTER! My child doesn’t get much in terms of toys throughout the year, so I’m just going to use that as my excuse when my husband sees the final pile of gifts I pull out of my office.
But, to be honest, it’s more than that. This past year my family has been very fortunate in many ways, however it has not been the best year for my health. After struggling with depression and anxiety at the start of the year and then having a stroke back in March, this year has been a challenge. I know I am fortunate and that things could have been much worse, however, some big life decisions may no longer be possible as a result. For example, more children.
So, without going into details, I’m just going to say that I may only have one Christmas with a 2-year-old and I plan on spoiling the crap out of him.
Now, back to the cake…
Cake to me is like honey to bears. I’m drawn to it, I need it to survive and when I don’t have it I get very cranky and may even growl a bit.
With Christmas just THREE days away, I thought I should make a cake. I like to think of it as “dessert pregaming” before the real deal. Basically, I just need any excuse to bake up a totally unnecessary cake for just the hubs and I to devour.
Bundt cakes are my go-to cake whenever I want to eat cake, but want something fast and easy. One pan, optional glaze and you can make it as simple or fancy as you want. Since I had some leftover homemade cranberry sauce I decided to make a little cranberry swirl. So yum and it added a fun pop of color most don’t expect when they cut into a bundt cake.
The cake is so soft and moist with a mellow zing of cranberry from the swirl. You can sweeten it up a bit with a yummy eggnog glaze or a scoop of ice cream, or simply eat it as it is. Or, do what I like to do and sweeten with both. “When in Rome”, right?
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup eggnog brought to room temperature
- 1 Tbsp vanilla extract
- 18 Tbsp unsalted butter 2 sticks, plus 2 Tbsp, softened
- 2 cups granulated sugar
- 3 large eggs plus 1 egg yolk, brought to room temperature
- 1 tsp nutmeg
- 1/2 tsp cinnamon
- 5 Tbsp cranberry sauce
- 2 cups powdered sugar
- 1/4 cup eggnog
- 2 Tbsp butter
- 1 tsp vanilla extract
- Preheat oven to 350 degrees F and grease a 12-cup bundt pan. Set aside.
- In a medium bowl, whisk together the flour, salt, baking powder and baking soda. In a separate small bowl, whisk together the eggnog and vanilla extract. Set both bowls aside.
- In the bowl of an electric mixer, beat the butter and sugar on medium-high until light and fluffy, approximately 3 minutes. Add the eggs and the yolk, one at a time, and beat until just combined. Turn off mixer and scrape the sides when needed. Reduce the mixer speed to low and add the flour mixture in three separate additions, alternating each addition with the eggnog mixture in two additions. Again, scraping the bowl as needed.
- In a separate bowl, combine one cup of the cake batter with the nutmeg, cinnamon and cranberry sauce. Stir until just combined.
- Spread half of the remaining batter into the bottom of your prepared bundt pan. Using a spoon, spread the spiced cranberry batter over the top and gently spread into a thin, even layer. Spread the rest of the cake batter over the top of the spiced cranberry layer. Bake cake for 50 minutes to 1 hour or until toothpick inserted comes out clean (I baked mine for 55 minutes and wish I had taken it out a few minutes sooner).
- Allow cake to cool for 15 minutes before inverting it onto a cooking rack. Allow it to cook completely before adding the glaze.
- In a small bowl, whisk together the powdered sugar, eggnog, butter and vanilla extract. If it is too thick, add additional eggnog 1 Tbsp at a time. Drizzle the glaze over the cake and serve.
Adapted from Blahnik Baker