Ever wondered what to do with all that extra eggnog you have after the holidays? My solution…bake with it! That is my answer to most of life’s issues when it comes to eggnog. Eggnog spice bundt cake really outperforms many other holiday favourites and I will tell you why. The smell alone, wafting through your home, will put a smile on your nose for the rest of the day. The smell even encouraged me to put some Christmas music on and dance in the kitchen. Although this may not inspire you to listen to Christmas music since it is mid-January, I’m sure that you can bust your dance moves any time of the year! This cake also puts a nice finish on Christmas dinner or to a 12pm snack on New Years Eve or to a Chinese New Year party. The top comment I received from the partakers of this cake was that it was the “most moist cake they’ve ever had.” Bake away my friends!
Adapted from Bigsis Littlesis
1 (18 1/4 ounce) box Carrot cake or spice cake mix
1 (4-serving) box Instant cheesecake pudding
3/4 cup Nonfat vanilla yogurt
1/4 cup Vegetable oil
1 1/4 cup Light eggnog
1 shot Spiced rum (i used captain morgan’s)
3 Large eggs
3/4 cup Grated zucchini
1 tsp Pure vanilla extract
1/2 tsp Cinnamon
1/4 tsp Nutmeg
Powdered sugar to dust
- Preheat oven to 350F and coat a Bundt pan with cooking spray.
- Combine cake mix, pudding mix, yogurt, oil, eggnog, and eggs in a large bowl. Whisk until creamy.
- Stir in grated zucchini, cinnamon, and pure vanilla extract.
- Pour into prepared pan. Bake 45 to 55 minutes, until a wooden pick inserted in the center comes out clean. Cool on a wire rack. When cool, dust with powdered sugar.