Eggnog Cake

***I've been playing catch up yesterday and today, so don't miss out on the previous posts.***

I had a potluck holiday party to go to the other day, and I couldn't figure out anything savory to bring, and for some reason, something with eggnog sounded really good. I googled eggnog cake and found quite a few recipes, but I found this one on allrecipes.com. As with any recipe, I made a few changes, however, this time, the changes weren't all original. I read through the comments posted by other users, and there was a common complaint that the cake was a bit dry. On their recommendation, I added and extra egg and a packet of vanilla pudding mix to the cake. I also nixed the custard sauce and made a glaze out of powdered sugar, butter, and eggnog. Honestly, I was really worried that the cake wasn't going to turn out right because the batter was so thick that I couldn't even pour it into the pan, I had scrape it out of the bowl with a spatula. I had even added a little regular milk and extra eggnog to try to thin it out some. My worries were in vain. The cake was super moist and fluffy. The person who submitted the recipe called it a pound cake, but there is nothing about this cake that is remotely like the texture of a pound cake. But it was delicious and you could really taste the eggnog, which is what was really important to me.

Eggnog Cake

Cake:

• 1 pkg French Vanilla cake mix
• 1 pkg French Vanilla instant pudding mix
• 1 C eggnog
• 4 eggs
• 1/2 C butter, softened
• 1/2 tsp ground nutmeg

Glaze:

• 2 C powdered sugar
• 1/4 C eggnog
• 2 Tbs butter, softened
• 1 tsp vanilla

Preheat oven to 350°F.

In a mixing bowl, combine cake mix, pudding mix, eggnog, eggs, butter, and nutmeg.

Beat on low until moistened, scraping bowl occasionally. Beat on medium for 2 minutes.

Pour into a greased and floured bundt pan.

Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean.

Cool in pan for 10 minutes; invert onto a wire rack or cake platform. Remove from pan; cool completely. (I baked my just a tad too long, and I think it's because you're supposed to decrease the baking time if you're using a dark pan. I didn't do that. But you couldn't really taste that the outside was slightly too brown.)

In a small bowl, add butter, eggnog, and vanilla.

Stir to combine.

Add powdered sugar.

Stir to combine.

Add extra eggnog or plain milk to adjust the consistency of the glaze.

Drizzle over cake.