Eggnog Bundt Cake

This festive holiday dessert is a tender, rich cake inspired by the flavours of eggnog.

Ingredients:

1 - 15 oz (432g) golden cake mix

1 - 3 oz (90g) instant French vanilla pudding

1/2 cup eggnog

1/2 cup light sour cream

4 eggs

1/4 cup vegetable oil

1 tsp nutmeg

1/4 cup water

baking spray

Pan coating:

1/3 cup sugar

1 1/2 tsp cinnamon

Frosting:

1/4 cup butter, at room temperature

1/2 tsp rum extract or vanilla

1/2 tsp nutmeg

1/8 tsp sea salt

2 - 2 1/2 cups icing sugar

1/4 cup eggnog (add just enough to make the frosting slightly pourable, a little more a little less)

Thoroughly spray your bundt pan with a flour and oil baking spray. Then combine the pan coating and evenly dust the pan. Reserve leftover coating. 

In a large bowl mix the cake mix, dry pudding mix and nutmeg. Add eggnog, sour cream, eggs, vegetable oil and water and beat until smooth. Pour into prepared pan and tap pan once on the counter. Sprinkle reserved pan coating on top.

Bake in a 350°F oven for 35-40 minutes or until a cake tester comes out clean. Rest 10 minutes before turning out to cool completely on a rack.

For the frosting, cream the butter then add rum extract, nutmeg and salt. Alternate adding the eggnog and icing sugar, 1 cup at a time, until the right consistency is achieved. The frosting should be thick, pourable if that makes sense. You don't want the frosting running down the sides, just sitting on top like a cloud. Place the cake on a serving platter and spoon the frosting on top.

You can swirl it and add sprinkles and candy decorations if you like. Remove from refrigerator 1 hour before serving.

Serves 12-16

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Bundt Pan Chicken

Juicy, roasted chicken with a lemony medley of onions, celery and carrots.

Ingredients:

3 lb chicken

1 onion sliced thick

2 medium carrots, diced

2 celery stalks, sliced thick

1 lemon, unpeeled and quartered 

A few sprigs of rosemary

Bay leaf

Olive oil

Salt, pepper and thyme

First, cover the hole in the middle of the bundt pan with foil. Then place the onion, carrot and celery pieces all around the bottom. Add the lemon, rosemary and bay leaf.

Take your chicken, rub it all over with olive oil. Then generously salt, pepper and thyme it and stand it over the foil covered bundt pan hole.

Roast at 425°F for 55-60 minutes or until the internal temperature of the chicken is 165°F. Give the lemon pieces a gentle squeeze (press with a spoon, not your hand) and return to the oven another 5 minutes.

Your chicken and lemony vegetable dinner is ready!

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