Eggnog Glaze Food
HOLIDAY EGGNOG CAKE WITH EGGNOG-RUM GLAZE
This eggnog cake will knock your Christmas stockings off! Whether you're looking for reasons to use up the rest of your eggnog or you just really adore it like I do, it really makes for a delicious, super moist and fluffy cake.
Provided by Cooking Creation
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees. Lightly grease the inside of a fluted cake pan.
- In a medium bowl, cream the butter and sugar, until smooth. Beat in the eggs one at a time. Add the eggnog and vanilla and continue to beat until well combined.
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Gradually stir the flour mixture into the wet ingredients, until just combined. Be careful to not over mix. Pour the batter into the prepared pan.
- Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool for 15 minutes in the pan before removing.
- Make the glaze. In a small bowl, combine the confectioners' sugar, eggnog, rum, vanilla and cinnamon. Set aside. Carefully turn the cake over onto a serving platter. Liberally drizzle the glaze over the cake.
- Serve and enjoy!
EGGNOG GLAZE
Make and share this EggNog Glaze recipe from Food.com.
Provided by Moirianne
Categories Dessert
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- In a medium bowl, combine all ingredients adding enough eggnog for desired consisitency.
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Cuisine American, Canadian, European, North AmericanTotal Time 2 hrs 55 minsCategory Cakes, Desserts, Snacks, Tea / Coffee BreakCalories 360 per serving
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- Butter a 8.5 x 4.5 inch loaf pan, and dust the inside of the pan with flour to coat. Shake off excess flour. Alternatively, you can line it with parchment paper. Set aside.
- Stop the mixer and remove the mixing bowl from the stand mixer. Sift about ⅓ of the dry ingredients over the batter. Fold the flour into the batter, while rotating the bowl after each fold, until the flour is about 90% incorporated.
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