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Revamped, revised, updated, perfected!
This holiday season, take your edible gift giving to the next level with this slightly spicy, slightly boozy, Eggnog Amish Friendship Bread Cake. Special thanks to Kitchen Friend Rebecca Givens Bickerstaff who introduced an early variation to our Recipe Box!
This is a great way to use up leftover eggnog, or to add something special to the holiday buffet. I was testing out a new fluted cake pan (filled to two-thirds), and had batter left over for two stand-alone cupcakes.
If you prefer to use real rum, use 1 teaspoon instead to 2 teaspoons rum extract. Want to make it kid friendly? Swap the rum extract for vanilla extract.
You’ll have to watch your oven for over-browning — I tented foil for the last 5 minutes but probably should have done it earlier at 10 or even 15.
Once cool, drizzle with our Eggnog Rum Glaze. Slice and serve!
This Eggnog Amish Friendship Bread Cake is the perfect holiday recipe to warm you up.
- 1 cup Amish Friendship Bread Starter
- 8 tablespoons unsalted butter room temperature
- ½ cup sugar
- ½ cup light brown sugar
- 3 eggs
- ½ cup eggnog room temperature
- 2 teaspoons rum extract
- 2 cups flour
- 1 small box vanilla instant pudding
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon nutmeg ground
- ¼ teaspoon cinnamon ground
- ½ teaspoon salt
Preheat oven to 350° F (177° C).
Throroughly grease one large Bundt cake pan.
In a stand mixer or large mixing bowl, beat softened butter until smooth. Add sugars and beat on medium-high until fluffy. Add starter, eggs, eggnog, and rum extract. Set aside.
In a medium bowl, whisk together flour, pudding mix, baking powder, baking soda, nutmeg, cinnamon, and salt.
Add flour mixture to wet mixture, stirring until fully incorporated (be careful not to overmix). Batter will be thick.
Pour batter into Bundt pan until ⅔ full, making sure batter touches the sides. Smooth the top with a spatula.
Bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean. If the top of your cake begins to brown too quickly, tent foil on top for the last 10-15 minutes.
Let cake rest in pan for 5-10 minutes, then turn upside down onto a cooling rack. After 10 minutes, remove the pan from the cake, and allow it to cool completely.
- Want a richer flavor? Substitute vanilla instant pudding with cheesecake instant pudding.
- Make this eggnog cake kid-friendly by replacing rum extract with vanilla extract.
- Since Bundt pans vary in shape, use any leftover batter for single cupcakes (I got two from mine). I dropped the heat to 325° F (165° C) and baked for 25 minutes.
- Top with our Eggnog Rum Glaze.
>> Have you tried this? Share your best pic with us or leave a comment below and let us know how it worked for you!