12/17/2009
Eggnog Rum Bundt Cake
Shortening and all-purpose flour,
or nonstick cooking spray for
preparing cake pan
Batter:
3 cups unsifted all-purpose four
1 t baking powder
18 t baking soda
3/4 t salt
1/2 t ground nutmeg
1/2 lb (2 sticks) unsalted butter,softened
2 1/4 cups superfine sugar
4 large eggs
2 t pure vanilla extract
3/4 cup plus 1 T prepared eggnog
3 T dark rum
Glaze:
3 T unsalted butter, cut into chunks
1/2 cup granulated sugar
1/3 cup dark rum
1/2 t pure vanilla extract
>how to make<
*Preheat oven to 350 degrees.
*Grease the inside of a 10" Bundt pan with shortening and dust with flour, or spray lightly with cooking spray. Set aside.
*Sift together the flour, baking powder, soda, salt and nutmeg onto a sheet of wax paper. Set aside.
*Cream butter in the large bowl of an electric mixer on 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 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 additions, beginning and ending with sifted mixture.
*Scrape down the sides of the bowl often.
*Add rum and beat 30 seconds.
*Spoon into prepared pan and lightly smooth top with a spatula.
Bake on center oven rack 55 minutes, or until a wooden pick inserted in te center comes out clean.
*Let cake set in pan on a cooling rack 10 minutes before unmolding onto a rack.
*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 the glaze.
*Cool completely before wrapping.
-makes 16 slices-
Note: This recipe was adapted from "Baking by Flavor" by Liza Yockelson.
Shortening and all-purpose flour,
or nonstick cooking spray for
preparing cake pan
Batter:
3 cups unsifted all-purpose four
1 t baking powder
18 t baking soda
3/4 t salt
1/2 t ground nutmeg
1/2 lb (2 sticks) unsalted butter,softened
2 1/4 cups superfine sugar
4 large eggs
2 t pure vanilla extract
3/4 cup plus 1 T prepared eggnog
3 T dark rum
Glaze:
3 T unsalted butter, cut into chunks
1/2 cup granulated sugar
1/3 cup dark rum
1/2 t pure vanilla extract
>how to make<
*Preheat oven to 350 degrees.
*Grease the inside of a 10" Bundt pan with shortening and dust with flour, or spray lightly with cooking spray. Set aside.
*Sift together the flour, baking powder, soda, salt and nutmeg onto a sheet of wax paper. Set aside.
*Cream butter in the large bowl of an electric mixer on 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 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 additions, beginning and ending with sifted mixture.
*Scrape down the sides of the bowl often.
*Add rum and beat 30 seconds.
*Spoon into prepared pan and lightly smooth top with a spatula.
Bake on center oven rack 55 minutes, or until a wooden pick inserted in te center comes out clean.
*Let cake set in pan on a cooling rack 10 minutes before unmolding onto a rack.
*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 the glaze.
*Cool completely before wrapping.
-makes 16 slices-
Note: This recipe was adapted from "Baking by Flavor" by Liza Yockelson.
Labels: bundt cake recipe, eggnog cake recipe, eggnog rum cake, holiday cake recipe, rum butter glaze
