Fluffy German Eggnog Bundt Cake For Easter
If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Bundt cake is one of the easiest and most decorative cakes that you can bake for Easter. It’s fluffy, moist and ready in 65 minutes tops! So I hope that this convinced you to roll up your sleeves and get started! Recipe German Eggnog Cake for Easter One of our favorite ways to celebrate Easter German way is to bake Eggnog cake. The simple cake batter combined with eggnog makes incredibly flavorful and moist baked good! Below you will find a short video that shows all steps of making this delicious cake! 5 from 1 vote Prep Time 10 minutes Cook Time 55 minutes Course Dessert Cuisine German Servings 12 people EQUIPMENT INGREDIENTS 5 eggs220 g powdered sugar125 g all purpose flour125 g food starch8 g baking powder250 ml vegetable oil250 ml egg nogbread crumbs for dusting the formbutter for buttering the cake tin 5 eggs 220 g powdered sugar 125 g all purpose flour 125 g food starch 8 g baking powder 250 ml vegetable oil 250 ml egg nog bread crumbs for dusting the form butter for buttering the cake tin Decoration & Glaze 100 g sifted powdered sugar2 tbsp eggnog2 tbsp milk20 g peeled chopped pistachios (20g unpeeled pistachios makes 45g peeled pistachios) 100 g sifted powdered sugar 2 tbsp eggnog 2 tbsp milk 20 g peeled chopped pistachios (20g unpeeled pistachios makes 45g peeled pistachios) INSTRUCTIONS Prepare Butter bundt cake tin (approx. 23 cm) and dust it with bread crumbs.Preheat the oven to 175°C (345°F) top and bottom heat. Beat the eggs with the powdered sugar for a few minutes until fluffy in a large bowl (I am using whisk and kitchen machine).In a separate bowl mix flour, baking powder and cornstarch. Stir the dry ingredients into the egg mixture, add oil, and eggnog and mix until a smooth dough is formed. Pour the dough into the bundt cake tin. Butter bundt cake tin (approx. 23 cm) and dust it with bread crumbs. Butter bundt cake tin (approx. 23 cm) and dust it with bread crumbs. Preheat the oven to 175°C (345°F) top and bottom heat. Preheat the oven to 175°C (345°F) top and bottom heat. Beat the eggs with the powdered sugar for a few minutes until fluffy in a large bowl (I am using whisk and kitchen machine). Beat the eggs with the powdered sugar for a few minutes until fluffy in a large bowl (I am using whisk and kitchen machine). In a separate bowl mix flour, baking powder and cornstarch. In a separate bowl mix flour, baking powder and cornstarch. Stir the dry ingredients into the egg mixture, add oil, and eggnog and mix until a smooth dough is formed. Stir the dry ingredients into the egg mixture, add oil, and eggnog and mix until a smooth dough is formed. Pour the dough into the bundt cake tin. Pour the dough into the bundt cake tin. Bake Bake the eggnog cake for about 50-55 minutes. Cover the cake with aluminium foil towards the end if it gets too dark. Allow the cake to cool down in the tin. Do a stick test before removing the cake from the oven. Bake the eggnog cake for about 50-55 minutes. Bake the eggnog cake for about 50-55 minutes. Cover the cake with aluminium foil towards the end if it gets too dark. Allow the cake to cool down in the tin. Cover the cake with aluminium foil towards the end if it gets too dark. Allow the cake to cool down in the tin. Do a stick test before removing the cake from the oven. Do a stick test before removing the cake from the oven. Decorate Combine sifted powdered sugar, eggnog and milk. Stir until smooth.Cover the cake with the glaze and decorate with chopped pistachios. Combine sifted powdered sugar, eggnog and milk. Stir until smooth. Combine sifted powdered sugar, eggnog and milk. Stir until smooth. Cover the cake with the glaze and decorate with chopped pistachios. Cover the cake with the glaze and decorate with chopped pistachios. Video German Eggnog Bundt Cake is one of my favorite cakes to bake for Easter. It is easy, extreamely tasty and very presentable on the Easter table. You likely have most of its ingredients already in the kitchen: powdered sugar, all-purpose flour, starch, baking powder and vegetable oil. I hope that the key ingredient, eggnog, is also not that hard to find there where you live. In our family, bundt cake and Easter are inseparable. Although I grew up eating the plain variation of the bundt cake, which has a lemon or vanilla flavour, a few years ago, I discovered this recipe. The whole family fell in love with it so much that from that time on, we could not imagine Easter without it. Decorating Tips I love serving my Eggnog Bundt Cake with Eggnog glaze and chopped pistachios. But this is not the only option. If you like, you might also try: Powdered sugarSugar Glaze and Chocolate ShavingsChocolate Glaze Powdered sugar Sugar Glaze and Chocolate Shavings Chocolate Glaze Tools that might come in handy Storage You can store the Eggnog bundt Cake in the fridge up to 3 days. You can store the bundt cake in the freezer for up to 6 months. Variations If you are a fan of a bundt cakes you might want to try following recipes: German Marmorkuchen German GugelhupfGerman Marzipan-GugelhupfGerman Vanille-GugelhupfGerman Zitronen-GugelhupfGerman Chocolate Bundt Cake German Marmorkuchen German Gugelhupf German Marzipan-Gugelhupf German Vanille-Gugelhupf German Zitronen-Gugelhupf German Chocolate Bundt Cake Related Recipes German Easter Nest This easy yeast braided nest is delicious and decorative way to celebrate Easter German way. With few simple steps you can bake it and serve for traditional German Easter breakfast. Check out this recipe German Mini Easter Lamb Decorate your Easter table with this fluffy and delicious Easter Lamb. For this recipe I am using 600ml Baking Lamb Mould. Check out this recipe In my Kitchen