Rum-Glazed Eggnog Cake

Rum-Glazed Eggnog Cake

Product Code: R0090

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INGREDIENTS

For Cake:
3/4 cup (1 1/2 sticks) unsalted butter, softened but not melted
1 cup sugar
1/4 teaspoon LorAnn Eggnog Super Strength Flavoring
1/2 teaspoon salt
1 teaspoon baking powder
3 large eggs
1 3/4 cups King Arthur (or other brand) Unbleached All-Purpose Flour
1/2 cup eggnog or light cream or milk
2 tablespoons rum or brandy (optional)

For Glaze:
1/2 cup sugar
2 tablespoons rum or brandy
1 tablespoon water
1 to 2 drops of LorAnn Eggnog Super Strength Flavoring
1/4 teaspoon nutmeg

DIRECTIONS

  1. In a large bowl, beat together the butter, sugar, flavor, salt and baking powder until light and fluffy, about 4 to 5 minutes on medium speed. Add the eggs one at a time, beating after each addition until the batter looks fluffy. Beat in half of the flour, then half of the eggnog or cream. Scrape the bottom and sides of the mixing bowl. 
  2. Add the remaining flour and liquids, beating well. Grease the cups of a mini-bundt pan, or a 9-inch (10-cup) bundt-style or tube pan. Spoon all the batter into the bundt-style pan, or divide it among the mini-bundts. Lift the pan several inches above the counter and drop it to the counter; repeat. This will eliminate any large air pockets or bubbles. 
  3. Bake the cake in a preheated 325º F. oven for 26 to 30 minutes (for the mini-bundts), or about 45 minutes (for the full-sized cake), or until a cake tester inserted into the center comes out clean. 
  4. Cool for 10 minutes in the pan, then turn the cake out onto a wire rack. 
Glaze:
Stir together the sugar, liquor, water, and flavor in a saucepan, heating until the sugar dissolves. Brush the cake with the glaze. Cool completely. Sprinkle with confectioners' sugar just before serving.

Yield: One full-sized or six small cakes

Rum-Glazed Eggnog Cake


Rum-Glazed Eggnog Cake
By
This rum-glazed eggnog cake can be made into one large or six mini bundt cakes to give as holiday gifts!
Ingredients
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened but not melted
  • 1 cup sugar
  • 1/4 teaspoon LorAnn Eggnog Super Strength Flavoring
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 3 large eggs
  • 1 3/4 cups King Arthur (or other brand) Unbleached All-Purpose Flour
  • 1/2 cup eggnog or light cream or milk
  • 2 tablespoons rum or brandy (optional)
  • 1/2 cup sugar
  • 2 tablespoons rum or brandy
  • 1 tablespoon water
  • 1 to 2 drops of LorAnn Eggnog Super Strength Flavoring
  • 1/4 teaspoon nutmeg
1. In a large bowl, beat together the butter, sugar, flavor, salt and baking powder until light and fluffy, about 4 to 5 minutes on medium speed. Add the eggs one at a time, beating after each addition until the batter looks fluffy. Beat in half of the flour, then half of the eggnog or cream. Scrape the bottom and sides of the mixing bowl.2. Add the remaining flour and liquids, beating well. Grease the cups of a mini-bundt pan, or a 9-inch (10-cup) bundt-style or tube pan. Spoon all the batter into the bundt-style pan, or divide it among the mini-bundts. Lift the pan several inches above the counter and drop it to the counter; repeat. This will eliminate any large air pockets or bubbles.3. Bake the cake in a preheated 325º F. oven for 26 to 30 minutes (for the mini-bundts), or about 45 minutes (for the full-sized cake), or until a cake tester inserted into the center comes out clean.4. Cool for 10 minutes in the pan, then turn the cake out onto a wire rack.5. Stir together the sugar, liquor, water, and flavor in a saucepan, heating until the sugar dissolves. Brush the cake with the glaze. Cool completely. Sprinkle with confectioners' sugar just before serving.
Prep time:
Cook time:
Total time:
Yield: One full-sized bundt cake or 6 small cakes
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