Eggnog Rum Cake Food

EGGNOG CAKE WITH RUM FROSTING

Steps:

• 1. Preheat oven to 350 degrees. Spray a bundt pan with non-stick spray.
• 2. Put all ingredients for the cake in a mixing bowl.
• 3. Beat for 4 minutes.
• 4. Pour into prepared pan and bake for 50 minutes until done.
• 5. Let cake cool in the pan for 15 minutes before turning it over onto serving plate.
• 6. Make the frosting by adding the rum to the powder sugar and whisking with a small whisk until thick and creamy.
• 7. Drizzle over the cake and add sprinkles if desired.

CONTEST-WINNING EGGNOG CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Add extracts. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with eggnog, beating well after each addition. Pour into two greased 9-in. round baking pans. , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a small saucepan, combine flour and salt. Gradually stir in eggnog until smooth. Bring to a boil over medium heat whisking constantly; cook and stir until thickened, about 2 minutes. Cool to room temperature., In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in eggnog mixture and vanilla until smooth. Spread between layers and over top and sides of cake. If desired, decorate with decorating gel. Store in the refrigerator.

EGGNOG CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4 inch loaf pan. Sift together the flour, baking powder, salt, nutmeg, and ginger; set aside.
• In a large bowl, cream together sugar, butter, and shortening until light and fluffy. Blend in the eggs one at a time, then stir in the rum extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 65 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

HOLIDAY RUM EGGNOG BUNDT CAKE

Steps:

• Preheat oven to 350°.
• Grease bundt pan well.
• Press almonds onto bottom of pan.
• Mix other ingredients well, for five minutes.
• Pour into pan.
• Bake at 50-60 minutes, or until a toothpick inserted in cake comes out clean.
• Let cool for 10 minutes and then invert onto a plate.

EGGNOG RUM CAKE

Steps:

• Generously grease a bundt pan or 10" tube pan with soft margarine or butter.
• Press whole almonds and candied cherries against buttered sides and bottom, making a pretty pattern or design on pan.
• Dust lightly with flour. Set pan aside.
• In a large mixing bowl, combine cake mix, nutmeg, eggs, eggnog, melted butter and rum.
• Beat until smooth, about 4 minutes with an electric mixer on medium speed.
• Pour batter into decorated pan.
• Bake in preheated oven @ 350°F for 45- 55 minutes, until toothpick comes out clean.
• Let cool in pan 10 minutes. Invert on rack and cool thoroughly.

EGGNOG RUM BUNDT CAKE

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.

HOLIDAY EGGNOG CAKE WITH EGGNOG-RUM GLAZE

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 BUNDT CAKE WITH RUM GLAZE

Steps:

• Preheat oven to 375°F | 190°C.
• Use a basting brush to grease a bundt pan with butter or Crisco. Dust the entire pan with flour, rotating it and tapping the flour around until the entire surface is covered.Take your time on this step. It can mean the difference between a cake that releases perfectly or a cake that comes out of the pan in pieces.

HOLIDAY MINCEMEAT CAKE WITH EGGNOG RUM SAUCE

Steps:

• Heat oven to 350 deg. Spray oven-safe 11-inch skillet or a 9 X 13 cake pan with nonstick cooking spray.
• Prepare cake mix according to package directions, except reduce the water by 1/4 cup. After mixing, fold in the mincemeat and nuts.
• Bake 35 to 40 min. Cake is done with toothpick inserted in center of cake comes out clean.
• Let cool 5 min. Run a knife around edge of pan and invert onto serving plate.
• Sauce: Combine butter, sugar and eggnog in small saucepan. Bring to a boil. Boil for 2 min. Remove from heat stir in rum or rum extract and a dash of nutmeg. Serve warm.

EGGNOG BUNDT CAKE WITH RUM GLAZE

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 POUND CAKE

Steps:

• Generously grease a 10-inch tube or bundt pan with the softened butter; press almonds on sides and bottom of pan; set aside.
• In a large bowl, combine cake mix, nutmeg, eggs, eggnog, the melted butter and the rum.
• Using an electric mixer, beat until smooth and creamy (about 4 minutes at medium speed) or beat about 450 strokes with a wooden spoon; pour batter into prepared pan.
• Bake in a 350° oven for 45 to 55 minutes or until a wooden pick inserted in center comes out clean.
• Let cool in pan for 10 minutes; then invert cake onto a rack to cool completely.

EGGNOG CHEESECAKE

Steps:

• 1. Preheat oven to 350F (180C).
• 2. Combine first 3 ingredients in a bowl and press into the bottom of a 9" spring form pan.
• 3. Bake for 10-15 minutes until light gold. Cool.
• 4. Place rest of ingredients into the Vitamix container and secure lid.
• 5. Select Variable 1.
• 6. Turn machine on and slowly increase speed to Variable 10, then to High.
• 7. Blend for 30 seconds.
• 8. Pour mixture into pre-baked crust and bake an additional 45-50 minutes, or until cake is barely firm to the touch.
• 9. Remove from oven and loosen cake rim. Cool cake completely and remove ring.
• 10. Cover lightly and refrigerate until completely chilled before serving.

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.