Eggnog Butter Cake

READY IN: 1hr 10mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Beat butter until creamy.
  • Gradually add sugar, beating until light and fluffy.
  • Add eggs, one at a time, beating well.
  • Blend in flavorings.
  • Stir together flour, baking powder, and salt.
  • Add flour mixture and wet ingredients (Egg Nog and Milk) to butter mixture alternately, beating until smooth after each addition.
  • Turn into greased and floured 10 inch tube or bunt pan.
  • Bake at 350 degrees for 50 to 55 min or until cake tests clean with tooth pick.
  • Cool in pan for 15 minutes.
  • Remove from pan.
  • Cool, right side up, on rack.
  • To make Icing: Combine egg nog, light corn syrup and rum extract. Gradually add 2 3/4 cup sifted confectioners sugar, beating until smooth.
  • For Icing: combine confectioners sugar with wet ingredients beat until smooth.
  • High Altitude Directions 5000- 6500 feet: Cake-Decrease baking powder to 2 1/4 teaspoon. Bake at 375 degrees for 40 to 55 minutes. Icing-Add 1 to 1 1/2 teaspoons egg nog.