– 3 sticks (339g) unsalted butter, sotened – 3 cups (600g) sugar – 5 large eggs, room temperature – 3 cups (342g) Cake Flour – ½ teaspoon (2g) salt – ½ teaspoon (2g) baking powder – 2 teaspoons (6g) cinnamon – 1 teaspoon (3g) nutmeg – 1 cup (235g) Eggnog – 2 teaspoons (8g) vanilla extract – 1 stick (113g) unsalted butter, softened – 8 oz Package Cream Cheese, softened – 1 teaspoon (4g) vanilla extract – ¼ teaspoon salt 1g – 3 to 3 ½ cups (345g to 373g) powdered sugar – ¼ teaspoon (.5g) cinnamon – ¼ teaspoon (.5g) nutmeg
Grease and flour bundt pan. Preheat oven to 325°F.Mix cake flour, salt, baking powder, nutmeg, and cinnamon in a separate bowl. Save for later.Mix the butter on medium speed with an electric mixer (or stand mixer paddle attachment).
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Add sugar slowly and mix until lighter and fluffy, 3–5 minutes.After adding each egg, stir until the yolk is incorporated.Set aside the cup of eggnog with vanilla extract.
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Add flour and eggnog alternately to the mixer on low speed. Start and finish with dry ingredients. Combine dry components three times and eggnog twice.
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Just blend.Bake until a toothpick comes out clean or with a few crumbs at 325 degrees for 1 hour. Check in around 1 hour because baking times vary.
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Cover loosely with aluminium foil if the cake top darkens.About 8 cups of batter result from this recipe.Let cool in pan for 10 minutes before transferring to platter.
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Slice butter and put to mixer bowl. Beat low to medium speed to soften and smooth butter.Add the softened cheese to the butter and beat at low to medium speed until combined.Add vanilla.
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Add powdered sugar, cinnamon, and nutmeg slowly on low speed until mixed.Increase speed and beat till fluffy. Do not overmix or it will soften. Chilling it for a few minutes will stiffen it up.
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This frosting pipes best when slightly cold. It can be made ahead, refrigerated, and softened (not microwaved) before mixing.
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We piped cream cheese frosting on the cooled cake with a large 1M star tip. We piped huge stars and rosettes on top and partially down the sides of the cake. Customise your decor!
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Cream cheese frosting requires refrigeration in an airtight container or cake dome. Transfer the cake from the fridge to the kitchen counter two hours before serving for optimal flavour and texture.
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