Anamalai Nutmeg-Scented Eggnog Mini Bundt #BundtBakers

 

Here we are in November with the monthly post for the baking group called Bundt Bakers. #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. 

You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page. 

This month, we're sharing spiced bundts with Stacy of Food Lust People Love at the lead. Here are our offerings for the event...

• Anamalai Nutmeg-Scented Eggnog Mini Bundt from Culinary Adventures with Camilla
• Apple Bundt Cake from Palatable Pastime
• Carrot Cake Bundt from A Day in the Life on the Farm
• Cider Spice Bundt Cake from Food Lust People Love
• Leftover Cake Spiced Bundt Pudding from Sneha's Recipe
• Kiss of Cherries Bundt Cake from Patyco Candybar

Anamalai Nutmeg

I recently picked up some fresh nutmeg from Diaspora Co. and was grateful that she told me that I needed to crack the seeds. I had initially tried to microplane the outside pod. But it was tough and, honestly, blah.

But, as soon as I cracked it open, I encountered the most nutmeg-y aroma I have ever smelled! Jake said, "That smells like Christmas!" It's perfect for the holidays.

This nutmeg was grown by Harish Manoj Kumar & Karthikeyan Palaniswamy on their family estate at the base of the Western Ghats. Manoj is a regenerative farmer and, since 2012, has been 100% chemical free. I love that!

• 1/2 cup butter, room temperature
• 3 Tablespoons olive oil
• 2 large eggs, room temperature
• 3/4 cup organic granulated sugar
• 1 Tablespoon rum
• 1/4 cup eggnog
• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 1 Tablespoon freshly ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1 teaspoon baking powder

Butter bundt pans and set aside. Preheat oven to 350 degrees Fahrenheit.

In a large mixing bowl, cream together butter, oil, and sugar until lightened and fluffy. Add in eggs and beat until well-combined. Add in rum and eggnog.

Add in flour, almond flour, spices, and baking powder. Beat with a wooden spoon until everything is nicely moistened.

Spoon batter into prepared bundt pans. Bake for 40 minutes, or until cake is firm to the touch and lightly brown. Remove from the oven and allow to cool for 5 minutes before inverting onto a wire rack. Let cool completely.