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Eggnog Rum Bundt Cake




Source of Recipe


by Marsha, Adapted from "Baking by Flavor" by Lisa Yockelson


List of Ingredients




Shortening and all-purpose flour, or nonstick cooking spray for preparing cake pan

BATTER

3 cups unsifted all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg
1/2 pound (2 sticks) unsalted butter, softened
2-1/4 cups superfine sugar
4 large eggs
2 teaspoons pure vanilla extract
3/4 cup plus 1 tablespoon prepared eggnog
3 tablespoons dark rum

GLAZE

5 tablespoons unsalted butter, cut into chunks
1/2 cup granulated sugar
1/3 cup dark rum
1/2 teaspoon pure vanilla extract

Recipe



Preheat oven to 350 degrees. Grease the inside of a 10-inch Bundt pan with shortening and dust with flour, or spray lightly with cooking spray. Set aside.

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 3-4 minutes. Add superfine sugar in 3 additions, beating 1 minute after each portion is added. Add eggs, 1 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. (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 inserted in the center comes out clean.

Let cake set in pan on a cooling 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 the glaze. Cool completely before wrapping.

Makes 1 cake, 16 slices