EGGNOG BUNDT CAKE WITH RUM GLAZE
Yield: 10-inch bundt cake
Provided by Maryanne Cabrera
Categories Dessert
Time 1h10m
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. Generously butter and flour bundt cake pan. Tap out any excess flour. Set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, nutmeg, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or use a handheld mixer), cream together butter and sugar. Scrape down bowl as needed. Add eggs one a time, ensuring each egg is incorporated before adding the next. Add rum and vanilla. Mix until combined.
- Add dry flour mixture in three additions, alternating with the eggnog. Begin and end with the flour mixture. Mix on low speed until thoroughly combined. Scrape down bowl as needed to ensure thorough mixing.
- Pour batter into prepared bundt cake pan. Level off batter. Bake for 55-65 minutes until cake springs back to touch and toothpick inserted cake comes out clean.
- Allow cake to cool in pan for 10 minutes. Invert bundt cake onto a wire rack. Remove cake from mold and allow to cool.
- To make rum glaze: whisk together powdered sugar, cinnamon, and nutmeg. Add vanilla, eggnog, and rum. Whisk until smooth. Pour over cooled bundt cake.
EGGNOG BUNDT CAKE WITH RUM ICING
A wonderful eggnog-infused Bundt cake spiked with rum and traditional eggnog spices.
Provided by Michelle
Categories Dessert
Time 1h20m
Number Of Ingredients 16
Steps:
- Adjust oven rack to lower-middle position and preheat oven to 350 degrees F.
- Prepare the Pan: Stir together the melted butter and 1 tablespoon flour in a small bowl until a paste forms. Using a pastry brush, coat all of the interior surfaces of a 12-cup Bundt pan.
- Make the Cake: In a medium bowl, whisk together the flour, salt, baking powder and baking soda; set aside. In a small bowl, whisk together the eggnog and vanilla; set aside.
- Using an electric mixer, beat the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add the eggs and the yolk, one at a time, and beat until combined, scraping the sides of the bowl as needed. Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with the eggnog mixture in 2 additions, scraping the bowl as needed.
- Combine 1 cup of the cake batter with the 1 tablespoon of rum, nutmeg and cinnamon in a medium bowl, and stir until just combined. Spread the remaining batter in an even layer in the prepared pan. Spoon the spiced batter over top and swirl gently with a butter knife.
- Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 50 minutes to 1 hour. Let the cake cool in the pan for 25 minutes, then turn it out onto a wire rack to cool completely, about 3 hours.
- Make the Rum Icing: In a medium bowl, whisk together the powdered sugar and remaining 3 tablespoons of rum until smooth. The icing should be a thick pouring consistency; if it is too thick to pour, add eggnog 1 tablespoon at a time, until the appropriate consistency is reached. Pour the icing over the cooled cake and allow to set for at least 30 minutes before serving. The cake can be stored at room temperature, wrapped tightly in plastic wrap, for up to 4 days.
Nutrition Facts : Calories 507 kcal, Carbohydrate 74 g, Protein 5 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 97 mg, Sodium 267 mg, Sugar 49 g, ServingSize 1 serving
EGGNOG (SPIKED WITH RUM)
I was really never a fan of eggnog... until a friend gave me this proven recipe. It's simply the best! It's rich and creamy, just like melted vanilla ice cream. This makes almost a gallon and packs a punch... so drink responsibly.
Provided by Donna Fair
Categories Drinks Recipes Eggnog Recipes
Time 8h15m
Yield 16
Number Of Ingredients 6
Steps:
- Mix egg yolks, 2 cups sugar, rum, and nutmeg together in a large bowl. Cover with plastic wrap and refrigerate 8 hours to overnight to "cure."
- Beat egg whites and remaining 1 cup sugar in a bowl using an electric mixer until firm peaks form. Fold in heavy cream. Fold in the egg yolk mixture. Beat in half-and-half until well combined. Pour into lidded jars or containers, refrigerate, and shake before serving.
Nutrition Facts : Calories 444.7 calories, Carbohydrate 41.3 g, Cholesterol 202.5 mg, Fat 21.7 g, Protein 7.1 g, SaturatedFat 12.4 g, Sodium 88.8 mg, Sugar 37.9 g
EGGNOG RUM BUNDT CAKE
A wonderful way to cook with eggnog. A little time consuming but well worth it. This was at our family Christmas party and everyone including me asked for the recipe. Edited to add if the cake is coming out dry its being overcooked. Every bundt pan is different. If you have a dark coated or heavy one you should be testing the cake with a cake tester as well as if its a regular bundt pan because every oven is different. I always check all my cakes earlier than the timer goes off. Also bundt cakes and eggnog are a heavy cake its dense like a cofffee cake.
Provided by Pumpkie
Categories Dessert
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Grease inside of a 10 inch bundt pan with shortening and dust with flour, or spray lightly with cooking spray.
- Set aside.
- To prepare batter: Sift together the flour, baking powder, baking soda, salt and nutmeg onto a sheet of wax paper and set aside.
- Cream butter in the large bowl of an electric mixer on a 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 about 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 addtions, beginning and ending with sifted mixture.
- Scrape down the sides of the bowl often.
- Add rum and beat 30 seconds.
- (The batter will be medium thick and very creamy.) Spoon into prepared pan and lightly smooth top with a spatula.
- Bake on center oven rack 55 minutes, or until a wooden pick or cake tester inserted in the center comes out clean.
- Let cake set in pan on a rack 10 minutes before unmolding onto a rack.
- To prepare glaze: 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 glaze.
- Cool completely before wrapping.
Nutrition Facts : Calories 400.4, Fat 17.1, SaturatedFat 10.4, Cholesterol 94.1, Sodium 205.6, Carbohydrate 53.6, Fiber 0.7, Sugar 35.6, Protein 4.7
RUM EGGNOG CAKE
Steps:
- Gather the cake ingredients.
- Preheat the oven to 325 F.
- Generously grease and flour a 12-cup Bundt cake pan.
- In a large bowl, beat the butter until light, either by hand or with the help of a mixer. Add in the eggs, eggnog, and rum (or 1/4 cup eggnog plus rum flavoring) and beat on low for 3 minutes.
- Add the vanilla, nutmeg, and cake mix and beat slowly to combine. Set the mixer on high speed and beat well for 2 minutes, until the mixture is fluffy and filled with air.
- Spoon the batter into the prepared Bundt cake pan.
- Bake the cake for 35 to 45 minutes, or until a cake tester or a long wooden pick comes out clean when inserted in the middle of the cake. If your oven is hotter in some spots, turn the cake 180 F after 20 minutes in the oven.
- Cool the cake in the pan on a rack for 15 minutes.
- Invert the cake onto a serving plate or cake tray and cool completely at room temperature.
- Gather the glaze ingredients.
- While the cake cools, combine the confectioners' sugar with the rum and melted butter in a bowl. Mix well using a small whisk.
- If necessary, add milk or eggnog to thin the glaze. Or, if too thin, add more confectioners' sugar to thicken the mixture.
- Drizzle the glaze over the cooled cake in a decorative pattern. Garnish with mint leaves and red berries, if desired.
- Enjoy.
Nutrition Facts : Calories 296 kcal, Carbohydrate 42 g, Cholesterol 72 mg, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, Sodium 312 mg, Sugar 27 g, Fat 11 g, ServingSize 12 servings, UnsaturatedFat 0 g
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