Golden Eggnog Cake
- Reviews 3
Ready In: 1 hr 35 mins
Serves: 25
Ingredients
FILLING
- 1⁄2 cup sweet dried cherries, very coarsely chopped
- 1 tablespoon rum or 1 tablespoon brandy or 2 teaspoons vanilla
- 1⁄2 cup chopped walnuts or 1⁄2 cup pecans
- 1⁄4 cup light brown sugar or 1⁄4 cup dark brown sugar
- 1⁄4 cup unbleached flour
- 2 tablespoons butter, melted
CAKE
- 1 1⁄2 cups unsalted butter, at room temperature (3 sticks, 12 ounces)
- 2 cups sugar
- 1⁄2 teaspoon grated nutmeg
- 1 teaspoon salt
- 4 large eggs
- 1⁄4 cup dark rum (optional) or 1⁄4 cup brandy (optional)
- 3 1⁄2 cups cups unbleached flour
- 2 teaspoons baking powder
- 1 1⁄4 cups eggnog or 1 1⁄4 cups light cream
GLAZE
- 4 ounces glazing sugar or 4 ounces confectioners' sugar
- 2 teaspoons eggnog or 2 teaspoons water or 2 teaspoons milk or 2 teaspoons cream
- 1 teaspoon rum or 1 teaspoon brandy or 1 teaspoon vanilla or 1⁄4 teaspoon eggnog, flavor
- 1⁄4 teaspoon nutmeg
Directions
- Filling:
- Mix the dried cherries with the liquor or vanilla, add the remaining ingredients, stir well and set aside.
- Stir occasionally so the cherries absorb the liquid evenly.
- Cake:
- Preheat the oven to 325°F.
- Lightly grease a 10-inch tube or bundt-style pan.
- In a large bowl, beat together the butter, sugar, nutmeg and salt until light and fluffy.
- Add the eggs one at a time, beating after each addition until the batter looks fluffy. Beat in the rum or brandy, if you're using it.
- Whisk the flour and baking powder together. Beat in one-third of the flour mixture, then one-third of the eggnog or cream.
- Repeat, being sure to scrape the bottom and sides of the mixing bowl occasionally.
- Add the remaining flour and eggnog or cream, beating well.
- Spoon half the batter into the prepared pan. Sprinkle with the nut and cherry mixture. Top with the remaining batter.
- Smooth the top gently.
- Lift the cake pan several inches above the counter and drop it to the counter; repeat. This will eliminate any large air pockets or bubbles.
- Bake the cake for 1 hour, 15 minutes, or until a cake tester inserted in the center of the cake comes out clean.
- Remove the cake from the oven and place on a rack.
- Let the cake cool in the pan for 20 minutes, then loosen the edges with a knife and return to the rack to cool completely.
- Glaze:
- Mix all of the glaze ingredients together, adding a bit of water if needed.
- Drizzle over the cooled cake.
- Yield: 1 cake.
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