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    You are in: Home / Recipes / Nutmeg Eggnog Cake With Rum Glaze Recipe
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    Nutmeg Eggnog Cake With Rum Glaze

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    QueenJellyBean's Note:

    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!

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    Serves: 12



    Units: US | Metric




    1. 1
      Heat oven to 350 degrees. Generously grease and 8-10 cup bundt pan and sprinkle with flour. Tap pan to remove excess flour.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Spoon batter into pan and level with spatula. Tap pan on the counter firmly to settle the batter.
    5. 5
      bake 45-60 minutes or until a toothpick comes out clean and the edges start to pull away from the pan.
    6. 6
      Cool on a wire rack for 10-15 minutes. Invert onto wire rack and cool completely.
    7. 7
      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.
    8. 8
      Can be made up to 1 day ahead.

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    Nutritional Facts for Nutmeg Eggnog Cake With Rum Glaze

    Serving Size: 1 (129 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 503.1
    Calories from Fat 218
    Total Fat 24.2 g
    Saturated Fat 14.0 g
    Cholesterol 157.9 mg
    Sodium 191.8 mg
    Total Carbohydrate 65.9 g
    Dietary Fiber 0.9 g
    Sugars 37.0 g
    Protein 5.5 g

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