Eggnog Rum Bundt Cake

Pumpkie's Note:

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.

• Total Time: 1 hrs 40 mins
• Prep Time: 45 mins
• Cook Time: 55 mins

Ingredients:

Servings: 16

Batter

• 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

Glaze

• 5 tablespoons unsalted butter, cut into chunks
• 1/2 cup granulated sugar
• 1/3 cup dark rum
• 1/2 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 350 degrees.
2. Grease inside of a 10 inch bundt pan with shortening and dust with flour, or spray lightly with cooking spray.
3. Set aside.
4. To prepare batter: Sift together the flour, baking powder, baking soda, salt and nutmeg onto a sheet of wax paper and set aside.
5. Cream butter in the large bowl of an electric mixer on a moderate speed for 3 to 4 minutes.
6. Add superfine sugar in three additions, beating 1 minute after each portion is added.
7. Add eggs one at a time, beating about 45 seconds after each is added.
8. Blend in vanilla extract.
9. On low speed, alternately add sifted mixture in three additions with the eggnog in two addtions, beginning and ending with sifted mixture.
10. Scrape down the sides of the bowl often.
11. Add rum and beat 30 seconds.
12. (The batter will be medium thick and very creamy.) Spoon into prepared pan and lightly smooth top with a spatula.
13. Bake on center oven rack 55 minutes, or until a wooden pick or cake tester inserted in the center comes out clean.
14. Let cake set in pan on a rack 10 minutes before unmolding onto a rack.
15. To prepare glaze: While cake is cooling in the pan, place butter, granulated sugar and rum in a nonreactive saucepan.
16. Set over low heat and stir until the sugar dissolves.
17. Bring to a boil, reduce heat and simmer 2 minutes.
18. Remove from heat and stir in vanilla.
19. Place rack with warm cake on a sheet of wax paper.
20. Spoon glaze over cake in layers, using all of glaze.
21. Cool completely before wrapping.

Reviews

[bestbaker]

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!

[Big Kahuna in Alaska]

This was a pretty easy recipe, made it for Christmas dinner, I added about a 1/2 cup of finely chopped walnuts to the glaze and it turned out great

[Maito]

This was a really good cake, but the flavor of the rum is very prominent, and therefore overpowers the eggnog (I used lowfat soy). I cut back on the sugar by 1/2 cup (it was still sweet), used Promise for the butter, and added pistachios, which was a great addition. It didn't need more sweetness or rum, so I skipped the glaze. You probably need to bake this at least an extra 5 minutes. Despite the strong rum flavor, we still very much enjoyed this cake!