It's been a hectic month and as we all do our last minute baking, shopping, and wrapping, it's nice to take a minute and remember how thankful we are for all we have. Wishing you all the merriest Christmas and happiest New Year.
Christmas Eve Egg Nog Mini Bundt Cakes
1/2 cup (1 stick) unsalted butter
8 oz. cream cheese
1 cup sugar
2 large eggs
1/2 tsp. Egg Nog flavoring, or 1 tsp. vanilla extract, or 1 T. rum
1 tsp. freshly grated nutmeg
2 cups King Arthur all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup Egg Nog
Preheat oven to 350F-degrees. Spray a 6-cup mini Bundt pan with baking spray and set aside. In a stand mixer, using the paddle attachment, cream the butter and cream cheese together. Add the sugar and beat on medium to combine. Add the eggs, one at a time, beating well after each addition. Add the flavoring (or extract or rum) and mix once again.
Whisk the dry ingredients together, then add them to the bowl, alternating with the egg nog, starting and ending with dry ingredients. The mixture is thick.
Scoop the batter into the prepared mini Bundt pan.
I decided to treat these like a "doughnut" so I melted 3/4 + 2T (almost two sticks) of unsalted butter. I also made a mixture of 1 cup granulated sugar, 1 tsp. cinnamon, and 1 tsp. freshly grated nutmeg.
Dip the cakes into the butter, then roll into the sugar mixture.
I have one last post to do tomorrow of a Buche de Noel cake, then the baking is done. Enjoy!