A cake that not only has rum in it, but rum in the glaze also? Yes please! Plus eggnog? Sign me up! I’m a huge eggnog fan. Which wasn’t always the case, as you can’t buy it in New Zealand, and I never knew anyone who made their own. Now that I’m living in New York, I’ve really gotten a taste for eggnog during the holidays, and I like to have it as a treat after dinner. Or whenever I want something sweet. I was very surprised when buying the eggnog at my local supermarket, that 6 out of 7 varieties contained high-fructose corn syrup. This is a nasty replacement for sugar, but it’s cheap so that’s why companies use it. I had to pay a bit extra to get the natural eggnog that has real sugar & no artificial ingredients, but at least I feel better about drinking it. The brand I got is called Organic Valley, and I can highly recommend it as one of the best tasting eggnogs I’ve tried. Of course, one of these days I’ll have to make my own.
Now about this cake: I had a couple of people (boyfriend included) who were suspicious about a cake with eggnog in it. Some people just don’t like the stuff. Well, I witnessed these people take tiny, cautiously-sized pieces for fear of not liking it, and they quickly returned for a full size piece! The nutmeg and cinnamon give the cake some holiday spice, the eggnog flavors it deliciously, while keeping the cake moist. And the rum adds a kick to the cake which will have you coming back for more. Make this cake for the holidays and enjoy the fantastic aroma that will fill your kitchen. Better than a scented candle, that’s for sure!
Ingredients:
For the cake:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg
1/4 teaspoon cinnamon
1 cup unsalted butter, at room temperature
1 cup light brown sugar
1/2 cup granulated sugar
4 large eggs, at room temperature
1 cup eggnog, room temperature
2 tablespoons rum
1 teaspoon vanilla extract
For the glaze:
1 & 1/2 cups confectioners sugar
2 tablespoons rum
1 tablespoon eggnog
Method:
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and spray a 10 or 12 cup bundt pan with cooking spray.
- In a medium bowl, sift together flour, baking powder, baking soda, salt, nutmeg and cinnamon. Combine well and set aside.
- Using an electric mixer, beat butter and both sugars on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in rum and vanilla.
- Alternate adding the flour mixture and the eggnog, beginning and ending with flour (3 additions of flour, 2 of eggnog). Combine well, being careful not to overmix.
- Pour batter into prepared pan and smooth the top with a spatula.
- Bake for 45-55 minutes, until a toothpick inserted in the centre comes out clean.
- Cool cake on wire rack for 10 minutes, then turn out of pan and cool completely.
- Make the glaze: In a small bowl, sift the confectioners sugar. Add the rum and eggnog and whisk until fully incorporated and smooth. Glaze should be a thick, pouring consistency. If it is too thick, add more eggnog, 1 tablespoon at a time. Pour the icing over the cake and allow to set for 30 minutes before serving.
*Cake can be stored at room temperature in an airtight container or wrapped tightly in plastic for up to 4 days.
*Recipe adapted from livforcake.com
WOW!!!! Sounds delicious