Thank you to Clever Girls and Bob’s Red Mill for sponsoring this post!
I can’t praise this cake enough. It is perfection. The texture is exquisite and the flavor is so wonderful. It’s fantastic on its own, but when served with the eggnog custard sauce it not only adds flavor but elegance.
Another great thing about this cake is that it serves a crowd. The bundt pan marks the slices for you and you can easily serve 10 guests. Serving it with the eggnog custard sauce will make for a more complete – and impressive – dessert. Perfect for Thanksgiving, Christmas, or anytime in between, before or after, this is a cake the whole family will enjoy.
Any Anne of Green Gables fans out there? It’s one of my all-time favorite movies EVER. A scene from the movie came to mind as I was preparing and serving the custard sauce. Do you already know which one? It’s the one where, in a moment of pride over Anne’s scholastic performance, Marilla invites Anne’s teacher, Miss Stacy, over for dinner. Anne looks up in alarm at the thought and the scene cuts to dinner. They’ve just finished eating dinner and the plum pudding is being dished out for dessert. Marilla proudly announces that Anne has made the pudding and custard sauce all by herself. Anne smiles uneasily because she knows something no one else does. Just as Miss Stacy starts to take a bite Anne cries out, “Don’t eat it, Miss Stacy!!” and her teacher drops her fork in alarm. Marilla, exasperated, exclaims “Anne, what is wrong with you??” Anne confesses, “A mouse drowned in the sauce, I forgot to cover it.” And so they quickly and quietly gather up the dessert plates, but the silence is soon broken as everyone breaks out in laughter. Anne, still too humiliated to see the humor in it, sheepishly states, “Well, I suppose in the end it was a romantic way to perish, for a mouse.”
I love the Anne series, don’t you?
Joining us today is Bob’s Red Mill. I love their products. And I notice a difference even in their most basic of products, plain and simple unbleached white flour. Cut open a new bag of it and smell it. I wouldn’t normally describe flour as smelling “fresh”, but you’ll agree it’s a fitting description. It smells fresh, clean, with a slightly sweet aroma. Like the organic hard red wheat had just been freshly harvested from the sun-baked fields then milled and poured into the bag just an hour before you opened it. Working with products like this makes me even more excited about baking. This high protein flour is used by professional bakers to produce both light and airy baked goods a well as well-textured loaves of bread.
Click here to download a $1 off coupon for any Bob’s Red Mill product!
This dessert is easy to make with absolutely phenomenal results. Just remember to keep the custard sauce covered ;)
Let’s get started!
So add the flour to a medium mixing bowl.
Add the salt, baking soda and spices and stir to combine. Set aside.
In another large bowl, cream the butter and sugar with an electric mixer for several minutes.
Add the eggs one by one, beating after each addition.
Add the pumpkin, rum and vanilla extracts and beat until combined.
Alternately add 1/3 of the the flour and eggnog, taking turns, starting and ending with the flour. Beat until combined.
Our 4 year old son, smelling the yummy spices from the other room, came in during this last step and asked to help mix the batter. As always, he was so excited to help. His lucky future wife is going to absolutely adore him :)
That’s the look of satisfaction.
Spoon the batter into a greased-and-floured bundt cake pan.
In an oven preheated to 350 degrees F, bake the cake for 65-75 minutes or until a toothpick inserted into the center comes out clean. Be careful not to overbake however or the cake will be dry.
Ah, the wonderful aroma when you open the oven! Let your masterpiece cool in the bundt pan for 10 full minutes before carefully inverting onto a wire rack.
While the cake is either baking or cooling, prepare the eggnog custard sauce. Add the flour, salt and sugar to a medium saucepan.
Whisk in the eggnog and milk. Cook over medium-high heat until it just starts to simmer.
Remove 1/2 cup of the hot mixture and add it to the bowl containing the lightly beaten egg yolks. Whisk quickly until combined.
Now return the egg mixture back into the saucepan with the rest of the hot sauce. Whisk quickly and continuously until the mixture is combined and smooth. Return it to a simmer and cook, whisking constantly, for a couple more minutes until the sauce is thickened.
Remove the eggnog custard from the heat and stir in the rum and vanilla extracts.
Sometimes eggs can curdle a bit when cooked and we want a perfectly smooth sauce. So pour the eggnog custard through a fine sieve into a bowl and discard any lumps.
If not serving it immediately, cover the sauce with plastic wrap, pressing the plastic directly on top of the sauce to prevent it from forming a film on the top layer.
FYI, this sauce can be made in advance and reheated.
Now back to the cake. Sprinkle it with powdered sugar.
Put a slice of cake on each plate and pour a little sauce over. Serve with some extra custard sauce in a gravy boat.
- For the Pumpkin Eggnog Cake:
- 3 cups Bob's Red Mill Organic All-purpose Unbleached Flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 3 teaspoons baking soda
- ¾ teaspoon salt
- 1 cup (2 sticks) unsalted butter at room temperature
- 2½ cups sugar
- 3 large eggs
- 1 tablespoon quality pure vanilla extract
- 2 teaspoons quality pure rum extract
- 1 cup canned solid pack pumpkin
- 1 cup good eggnog
- For the Eggnog Custard Sauce:
- 1 tablespoon all-purpose flour
- ⅛ teaspoon salt
- ¼ cup sugar
- 2 cups good eggnog
- 1 cup whole milk
- 3 large egg yolks, lightly beaten in a bowl
- 1 teaspoon quality pure vanilla extract
- ½ teaspoon quality pure rum extract
- Preheat the oven 350 degrees F and grease and flour a Bundt pan.
- To make the cake: Combine the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg in a medium mixing bowl and stir to combine. Set aside.
- In a large mixing bowl, cream the butter and sugar with an electric mixer for several minutes. Add the eggs, one at a time, beating after each addition.
- Add the pumpkin, vanilla and rum extracts and beat until combined.
- Alternately add ⅓ of the flour mixture and eggnog, beginning and ending with the flour, beating a little after each addition.
- Spoon the batter into the prepared Bundt pan and bake on the middle shelf for 65-75 minutes or until a toothpick inserted into the center of the cake comes out clean. Be careful not to over-bake or the cake will be dry.
- Let the cake cool in the Bundt pan for a full 10 minutes before inverting onto a wire rack.
- To make the eggnog custard sauce:
- While the cake is either baking or cooling, prepare the custard sauce. It can also be made in advance and reheated.
- Place the flour, sugar and salt in a medium saucepan and whisk in the eggnog and milk. Bring to a simmer, whisking frequently, until the mixture just starts to simmer. Remove ½ cup of the hot mixture and whisk it into the bowl of egg yolks until smooth. Pour the egg yolk mixture back into the saucepan with the rest of the sauce, whisking constantly until combined. Return the sauce to a simmer, reduce to medium-low heat and continue whisking for a couple of minutes until the sauce is thickened.
- Pour the custard through a fine sieve into a bowl and discard any clumps.
- If not serving immediately, cover with plastic wrap once cooled, pressing the plastic directly on top of the sauce so it's touching to prevent a film from developing on top of the sauce.
- Serve the cake on individual plates with some warmed eggnog custard sauce poured over and extra sauce in a gravy boat for serving.
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.