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This cake makes your house smell so wonderful! If you love it...don't forget to freeze some eggnog so you can make the cake even when eggnog is out of season!
- 1 1⁄4 cups unsalted butter, softened
- 1 1⁄2 cups sugar
- 6 egg yolks
- 1 tablespoon rum (or 1/4 tsp extract mixed with 1 tbsp water)
- 1 1⁄2 teaspoons vanilla
- 3 cups cake flour
- 2 1⁄2 teaspoons baking powder
- 2 teaspoons ground nutmeg
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 1 cup eggnog
- 1 cup powdered sugar
- 1 -2 tablespoon milk
- 1 1⁄2 teaspoons rum or 1⁄8 teaspoon rum extract
- 1⁄2 teaspoon vanilla
- 1⁄4 cup sliced almonds
- Heat oven to 350 degrees. Generously grease and 8-10 cup bundt pan and sprinkle with flour. Tap pan to remove excess flour.
- In a large bowl, beat butter for 1 minute. Add sugar and beat until light and fluffy. Add egg yolks two at a time, beating after each addition. Add run adn vanilla and beat until incorporated.
- In another large bowl, whisk together the dry cake ingredients. Add flour mixture to creamed mixture alternately with egg nog just until blended. Do this in 3 parts, beginning and ending with the flour mixture. Do not overbeat.
- Spoon batter into pan and level with spatula. Tap pan on the counter firmly to settle the batter.
- bake 45-60 minutes or until a toothpick comes out clean and the edges start to pull away from the pan.
- Cool on a wire rack for 10-15 minutes. Invert onto wire rack and cool completely.
- For the glaze: in a small bowl whisk together all ingredients except almonds. Add milk as needed to obtain desired consistency. Drizzle over cake; sprinkle with almonds. Let stand until glaze is set.
- Can be made up to 1 day ahead.