EggNog Bundt With Nutmeg Sugar Dust

Think of The Holidays, think of Eggnog. They go hand in hand, one being the lesser without the other. In fact, I would go as far to say, even if you don’t like eggnog, the concept, the aroma, and just the sound of the word, sings of joy, laughter and bemittened fingers hugging mugs.

So, I took this magic and married it into another Holiday favourite, The Bundt. A tender crumb, kissed with Nutmeg, Vanilla, Brandy & Rum, there is nothing like it.

The final dust of nutmeg sugar is the crowning glory, a warm glow from within. Make it, love it, and share it….


340g Unsalted Butter, room temperature

300g Caster Sugar

250g Dark Brown Sugar

7 Large Eggs, room temperature

2 tsp Vanilla Extract

410g Plain Flour

1 tsp Salt

½ Nutmeg, grated

180g Sour Cream

30g Brandy

30g Rum

3 tbsp Caster Sugar mixed with ¼ Nutmeg, grated to dust

Whipped Cream to serve


1. Brush a 15 cup bundt with butter and lightly dust with flour, shaking out the excess. Pop in the fridge to chill overnight.

2. The next day, preheat oven 150C. Add the butter and both sugars to the bowl of a stand mixer and beat on medium high speed for 5-8 minutes or until pale and fluffy.

3. Meanwhile, whisk the flour, salt, and nutmeg until homogenous in a separate bowl.

4. Add the eggs to the butter mixture, one by one, beating for 20 seconds between each addition. Mix the sour cream with the vanilla, rum, and brandy.

5. Add 1/3 of the flour mixture to the egg mixture, alternating with 1/3 of the sour cream mixture. Continue to do this whilst mixing on a very low speed. It’s imperative not to overmix so err on the side of caution.

6. Spoon the mixture into your prepared tin, tap sharply on the worksurface a few times to release the bubbles, and bake on the middle shelf for 90-100 minutes or until a skewer comes out clean.

7. Allow the bundt to cool in the pan for 30 minutes before inverting onto a wire rack to cool completely.

8. Dust with the nutmeg sugar and serve with whipped cream, eggnog in hand….