spiked eggnog bundt cake with vanilla bourbon glaze, gluten free

spiked eggnog bundt cake with vanilla bourbon glaze, gluten free

To infuse the cake with even more boozy flavor, puncture the top using a wooden skewer before adding the glaze. This will ensure that the glaze seeps into the cake and intensifies the flavor. 

bundt ingredients

• 3 1/4 cups/487 g gluten-free all-purpose flour blend
• 1 tbsp/10 g xanthan gum (omit if your blend includes it)
• 2 tsp baking powder
• 1 tsp Kosher salt
• 1/2 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 2 sticks (16 tbsp/224 g) unsalted butter, at room temperature
• 2 cups granulated sugar
• 1 vanilla bean pod, split and seeds removed or 1 tbsb vanilla bean paste
• 3 large eggs, at room temperature
• 1 cup eggnog 
• 1 tsp pure vanilla extract
• 2 tbsp bourbon

bundt instructions

1. Preheat oven to 350 degrees F. Butter and flour a 10-inch bundt pan.
2. In a medium bowl, whisk together flour, xanthan gum (unless it is included in your mix), baking powder, salt, cinnamon, and nutmeg; set aside.
3. In the bowl of stand mixer fitted with the paddle attachment, beat butter, sugar, and vanilla bean seeds or paste at medium speed until the mixture is light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, scraping down the bowl after each addition.
4. In a small bowl or glass measuring cup, stir together the eggnog, vanilla extract, and bourbon). With the mixer on low speed, alternately stir in the dry ingredients and eggnog mixture, beginning and ending with the dry ingredients. Be sure to mix in each only until they are just incorporated, about 10 seconds each – do not overmix. Scrape down the sides of the bowl as needed.
5. Spoon the batter into the prepared bundt pan. Distribute batter throughout the pan using a spatula. Bake for 60-70 minutes, or until a long toothpick or sharp knife reveals just a few crumbs stuck to it upon testing for doneness. Cool for 5-10 minutes in the pan on a wire rack then invert the cake onto the rack and cool completely.
6. Using a long skewer poke holes in the top of the cake.
7. Dress with vanilla bourbon eggnog glaze (recipe follows). Well-wrapped, the cake will last for 3-4 days at room temperature.

vanilla bourbon eggnog glaze ingredients

• 2 tbsp eggnog
• 2 tbsp bourbon
• 1/2 tsp vanilla
• 1 cup/200 g powdered sugar

instructions

1. Whisk all ingredients until blended and smooth. Transfer to a pourable container.