If you’re like us, it’s not the holidays without eggnog! But, if you’re like us, you think it’s too sweet, too rich and has too many calories. So, why drink it when you can eat it and it’s wonderfully gluten-free?
Preheat oven to 350
Grease bundt pan well
1 (15 or 17 oz) box yellow cake mix (I use Pillsbury gluten free classic yellow available at most grocery stores)
1 pk vanilla instant pudding
1 cup egg nog
4 large eggs
1/3 c oil
1/4 c water
1 tsp vanilla extract1 tsp rum extract(optional but adds to the nogginess of the flavor)
1/4 c melted butter
1/4 c egg nog
1/2 tsp vanilla extract1/2 tsp rum extract
2 cups powdered (confectioners)sugar
Mix cake mix and dry pudding mix. Add nog and eggs and oil blend well Add water and extracts mix well. Pour into well greased bundt pan and smooth surface
Bake at 350 45-55 mins
Remove from oven and cool 10 mins before turning out onto plate
Cool cake while mixing glaze
For the glaze melt the 1/4 c butter. Add nog to melted butter. Add extracts then blend in 2 cups of powdered sugar. Stir until sugar melts into butter/nog combo. If it becomes thick before sugar is incorporated put back on low flame to warm the sugar and stir til no more lumps.
Pour over cooled cake.
**The eggnog cake pictured has powdered sugar on it, not glaze**
Enjoy … and stay safe!