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Eggnog Rum Bundt Cake

Source of Recipe


Adapted from "Baking by Flavor" by Lisa Yockelson






List of Ingredients



• -- Batter --
  
• 3 cups unsifted all-purpose flour
  
• 1 tsp baking powder
  
• 1/8 tsp baking soda
  
• 1 tsp salt
  
• 3/4 tsp freshly grated nutmeg (or 1/2 tsp ground nutmeg)
  
• 1/2 pound (2 sticks) unsalted butter, softened
  
• 2-1/4 cups superfine sugar
  
• 4 large eggs
  
• 2 tsp pure vanilla extract
  
• 3/4 cup plus 1 Tbsp prepared eggnog
  
• 3 Tbsp dark rum
  
• .
  
• -- Glaze --
  
• 5 Tbsp unsalted butter, cut into chunks
  
• 1/2 cup granulated sugar
  
• 1/3 cup dark rum
  
• 1/2 tsp pure vanilla extract
  






Instructions



1. Preheat oven to 350° F. Grease the inside of a 10-inch Bundt pan with shortening and dust with flour, or spray lightly with cooking spray. Set aside.
   
   
2. To prepare the batter:
   Sift together the flour, baking powder, baking 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 3 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 3 additions with the eggnog in 2 additions, 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.
   
   
3. Bake on center oven rack 55 minutes, or until a wooden pick inserted in the center comes out clean. Let cake set in pan on a cooling rack 10 minutes before unmolding onto a rack.
   
   
4. 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.
   
   
5. Place rack with warm cake on a sheet of wax paper. Spoon glaze over cake in layers, using all of the glaze.
   
   Serves 16