EGGNOG BUNDT CAKE WITH RUM GLAZE
Yield: 10-inch bundt cake
Provided by Maryanne Cabrera
Categories Dessert
Time 1h10m
Number Of Ingredients 18
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.
HOLIDAY RUM EGGNOG BUNDT CAKE
I am posting some neat holiday recipes for using eggnog. Since eggnog is a once a year treat, it can be fun to use it in recipes. Enjoy! 8)
Provided by OceanIvy
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 7
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.
Nutrition Facts : Calories 3606.8, Fat 166.7, SaturatedFat 38.9, Cholesterol 658, Sodium 4231.2, Carbohydrate 461, Fiber 11.3, Sugar 256.4, Protein 59.9
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!
HOLIDAY RUM EGGNOG BREAD
Make and share this Holiday Rum Eggnog Bread recipe from Food.com.
Provided by OceanIvy
Categories Breads
Time 1h
Yield 1-3 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Grease only the bottom of a 9x5 loaf pan (or three 5 3/4 x 3 1/4 inch loaf pans). In a large bow beat the eggs.
- Blend in sugar, eggnog, butter, rum extract and vanilla extract.
- Combine the flour, baking powder, walnuts, salt and nutmeg, stirring to combine.
- Mix into the eggnog mixture; stir just enough to moisten the dry ingredients.
- Pour the batter into pan(s).
- If baking bread in large pan, bake 40-60 minutes, or until a tester in the center comes out clean.
- If baking the breads in the smaller pans, bake 35-40 minutes.
- Cool 10 minutes, then remove from pan.
- Cool breads completely, then wrap tightly. Keep in the refrigerator.
HOLIDAY EGGNOG CAKE
This is a recipe that I have had for ages and is a special treat during the holiday season. This cake is very rich. It is also pretty easy to make, and pretty to look at (if garnished with some nutmeg and red and green cherries). You can make it up to 24 hours in advance, but be sure to refrigerate any leftovers.
Provided by JackieOhNo
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees. Combine cake mix, eggs, eggnog, butter, nutmeg and rum extract in a large bowl. Beat for 4 minutes. Pour batter into 2 wax-paper lined greased and floured 9-inch round cake pans. Bake for 30 minutes or until cake tester comes out clean. Cool for 10 minutes in pans, then turn out onto wire rack and cool thoroughly.
- Meanwhile, make filling. In a stainless steel or glass saucepan, combine cornstarch with small amount of eggnog and blend until smooth. Blend in remaining eggnog and cook over simmering water until thickened and smooth. Add rum extract and cool. When cooled, spread between cake layers.
- To make frosting, combine cream, sugar, salt, vanilla and extracts in a mixing bowl and chill. Whip until soft peaks form. Soften gelatin in water. Place over hot water until dissolved. Drizzle dissolved gelatin into whipped cream and continue to beat until stiff. Frost cake and garnish with nutmeg and red and green cherries, if desired. Refrigerate until serving time, up to 24 hours.
Nutrition Facts : Calories 372.5, Fat 22.4, SaturatedFat 11.9, Cholesterol 108.2, Sodium 293.2, Carbohydrate 38.3, Fiber 0.4, Sugar 22, Protein 5.1
EGGNOG RUM BUNDT CAKE
A wonderful way to cook with eggnog. A little time consuming but well worth it. This was at our family Christmas party and everyone including me asked for the recipe. Edited to add if the cake is coming out dry its being overcooked. Every bundt pan is different. If you have a dark coated or heavy one you should be testing the cake with a cake tester as well as if its a regular bundt pan because every oven is different. I always check all my cakes earlier than the timer goes off. Also bundt cakes and eggnog are a heavy cake its dense like a cofffee cake.
Provided by Pumpkie
Categories Dessert
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 400.4, Fat 17.1, SaturatedFat 10.4, Cholesterol 94.1, Sodium 205.6, Carbohydrate 53.6, Fiber 0.7, Sugar 35.6, Protein 4.7
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