Eggnog Rum Bundt Cake
photo by Big Kahuna in Alaska
- Ready In:
- 1hr 40mins
- Ingredients:
- 16
- Serves:
-
16
ingredients
-
Batter
- 709.77 ml unsifted flour
- 4.92 ml baking powder
- 0.61 ml baking soda
- 4.92 ml salt
- 3.69 ml freshly grated nutmeg or 2.46 ml ground nutmeg
- 236.59 ml unsalted butter, softened
- 532.32 ml superfine sugar
- 4 large eggs
- 9.85 ml pure vanilla extract
- 177.44 ml prepared eggnog, plus
- 14.79 ml prepared eggnog
- 44.37 ml dark rum
-
Glaze
- 73.94 ml unsalted butter, cut into chunks
- 118.29 ml granulated sugar
- 78.78 ml dark rum
- 2.46 ml pure vanilla extract
directions
- 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.
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Reviews
-
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!
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RECIPE SUBMITTED BY
Pumpkie
Rockland, Massachusetts