Grace123s Eggnog Bundt Cake Food

EGGNOG BUNDT CAKE

Steps:

• Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In small bowl, beat powdered sugar, 2 tablespoons of the half-and-half, 1/4 teaspoon nutmeg and the vanilla with spoon until well blended; continue adding half-and-half, 1/2 teaspoon at a time, until pourable. Pour over cake. Store loosely covered at room temperature.

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.

GRACE123'S EGGNOG BUNDT CAKE

Steps:

• 1. PRE-HEAT OVEN 350. MAKE CAKE AS DIRECTED [U CAN'T HAVE A THIN BATTER AT ALL SO KINDA THICK. USE EGG NOG N PLACE OF WATER.
• 2. IN LARGE MIXING BOWL PLACE 1 1/2 -2 WHIPPED CREAM CHEESE SOFTENED. ADD 1 1/2 CUP POWDERED SUGAR. ADD UR CHERRIES AND WHIP WITH WIRE WHIP NOT BEATERS ADD JUST A TAD OF THICK EGG NOG WHIP N2 CREAM CHEESE MIXTURE
• 3. POUR 1/2 OF THE CAKE BATTER N2 BUNDT PAN. [REMEMBER THIS CAKE IS GONNA RISE SO LEAVE ENOUGH ROOM TO RISE]
• 4. HIT PAN ON COUNTER TO EVEN THE BATTER. THEN POUR IN CREAM CHEESE MIXTURE THEN HIT ON COUNTER TO EVEN OUT
• 5. POUR THE REST OF BATTER INTO BUNDT CAKE PAN. PLACE INTO PRE-HEATED OVEN AND BAKE TIL GOLDEN BROWN AND TOOTH PIC COMES OUT CLEAN. LET COOL
• 6. TAKE REMAINING POWDERED SUGAR ADD A LIL EGG NOG TO IT AND SOFTENED BUTTER AND WHIP UP AND POUR OVER BUNDT CAKE AND LET FROSTING SET
• 7. U MAY DECORATE TOP OF CAKE WITH LIL HOLLY LEAF AND BERRIES DESIGN BY WILTONS PLACE IN A CAKE HOLDER SO IT DON'T DRY OUT