A wonderful way to cook with eggnog. A little time consuming but well worth it. This was at our family Christmas party and everyone including me asked for the recipe. Edited to add if the cake is coming out dry its being overcooked. Every bundt pan is different. If you have a dark coated or heavy one you should be testing the cake with a cake tester as well as if its a regular bundt pan because every oven is different. I always check all my cakes earlier than the timer goes off. Also bundt cakes and eggnog are a heavy cake its dense like a cofffee cake.
- 3 cups unsifted flour
- 1 teaspoon baking powder
- 1⁄8 teaspoon baking soda
- 1 teaspoon salt
- 3⁄4 teaspoon freshly grated nutmeg or 1⁄2 teaspoon ground nutmeg
- 1 cup unsalted butter, softened
- 2 1⁄4 cups superfine sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 3⁄4 cup prepared eggnog, plus
- 1 tablespoon prepared eggnog
- 3 tablespoons dark rum
- 5 tablespoons unsalted butter, cut into chunks
- 1⁄2 cup granulated sugar
- 1⁄3 cup dark rum
- 1⁄2 teaspoon pure vanilla extract
- Preheat oven to 350 degrees.
- Grease inside of a 10 inch bundt pan with shortening and dust with flour, or spray lightly with cooking spray.
- Set aside.
- To prepare batter: Sift together the flour, baking powder, baking soda, salt and nutmeg onto a sheet of wax paper and set aside.
- Cream butter in the large bowl of an electric mixer on a moderate speed for 3 to 4 minutes.
- Add superfine sugar in three additions, beating 1 minute after each portion is added.
- Add eggs one at a time, beating about 45 seconds after each is added.
- Blend in vanilla extract.
- On low speed, alternately add sifted mixture in three additions with the eggnog in two addtions, beginning and ending with sifted mixture.
- Scrape down the sides of the bowl often.
- Add rum and beat 30 seconds.
- (The batter will be medium thick and very creamy.) Spoon into prepared pan and lightly smooth top with a spatula.
- Bake on center oven rack 55 minutes, or until a wooden pick or cake tester inserted in the center comes out clean.
- Let cake set in pan on a rack 10 minutes before unmolding onto a rack.
- To prepare glaze: While cake is cooling in the pan, place butter, granulated sugar and rum in a nonreactive saucepan.
- Set over low heat and stir until the sugar dissolves.
- Bring to a boil, reduce heat and simmer 2 minutes.
- Remove from heat and stir in vanilla.
- Place rack with warm cake on a sheet of wax paper.
- Spoon glaze over cake in layers, using all of glaze.
- Cool completely before wrapping.
This cake is FANTASTIC...not time consuming at all ....I did not use the glaze...just sifted some powdered sugar with a little eggnog and poured that over the cake. I will be making this one again for sure...thanks for a great recipe!
I agree with Chef#850695 and junk90_7021728. I made it for Thanksgiving dessert and I'm taking most of it into work today. Too dry and too heavy, and I actually thought the eggnog overpowered the rum. I also was disappointed in the fact that the sugar in the glaze crystallized on the cake; I was hoping for either a more syrupy glaze or a glaze that soaked into the cake, and it was neither!
I baked this cake for Christmas desert. I was totally disappointed. The cake was extremely dry. Threw the entire cake in the trash. (I thought this recipe would be excellent since it was from scratch, but next time I would use a souped up cake mix.!