This eggnog Bundt cake is easy to make (even for non-bakers like me) and oh so delicious. It was a huge hit with my family and friends and the perfect addition to any holiday menu.
Preheat oven to 350 degrees. Grease and flour Bundt pan or use non-stick baking spray.
Cream the butter and sugar together.
Gradually mix in the eggs, one at a time, and then the vanilla.
In a separate bowl, stir the dry ingredients together.
Slowly mix in about a quarter of the dry mixture into the butter and sugar mixture. Follow with some of the eggnog and continue alternating the dry mixture with the eggnog until all combined.
Pour and spread batter into Bundt pan. Bake for 45-55 minutes. Toothpick inserted in center of cake should come out clean when cake is ready.
Cool cake completely on a wire rack before removing from pan.
To prepare the glaze: Simply mix the ingredients together until well blended. Pour over cake. I like to pour over half and let it soak in a bit before following up with the other half.
To make the sugared cranberries (optional, for garnish): Combine 1/2 cup of white sugar with 1/2 cup of water in a saucepan. Stir together while heating up over medium heat. You just want to get this mixture to the point where the sugar has melted and dissolved completely.
Dump a 12 oz. bag of fresh cranberries into a large bowl and pour this sugar water over them. Use a wooden spoon to make sure they are completely coated.
Use a slotted spoon to place the cranberries on a wire rack and allow them to dry for an hour. Pour 1 1/2 cups of white sugar in a large bowl and add about 1/3 of the cranberries. Toss gently until well coated with sugar.
Remove and repeat until all cranberries are sugared. I generally start the sugaring process while the cake is in the oven so they are completed right around the same time that the cake is cooled and ready to serve.