Eggnog Rum Cake
Course:
Dessert
Seasonal Event:
Christmas
INGREDIENTS:
CAKE:
- Cooking Spray
- 1 3/4 cup all-purpose flour
- 1/2 cup dry milk powder
- 6 tablespoons cornstarch
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 1/2 cup + 3 tablespoons vegetable oil
- 3/4 cup buttermilk
- 4 large eggs, room temperature
- 3/4 cup dark rum
- 1 tablespoon vanilla extract
EGGNOG GLAZE:
- 3.5 ounces white chocolate chips
- 2 ounces full fat eggnog
- 1 tablespoon powdered sugar
- Nutmeg to grate on top for garnish
Eggnog Rum Cake - Home & Family
DIRECTIONS:
Cake:
- Preheat the oven to 325°F.
- Spray a 12-cup Bundt pan with cooking spray and set aside.
- In a large bowl, combine the flour, the dry milk, the cornstarch, the baking powder, and the salt. Set aside.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy.
- Add the dry ingredients and mix until combined. It will look like a crumb topping.
- In another bowl whisk together the oil, the buttermilk, the eggs, the rum, and the vanilla extract.
- Slowly add the liquid mixture to the crumb mixture and mix until combined. (Pouring the liquid in slowly is important. The batter has a high ratio of liquid and will be thin almost like a thick crepe batter, but if you add the liquid too quickly you will get lumps that never go away no matter the amount of mixing!)
- Pour the batter into the pan and bake on the center rack until the top is golden, the center is set and a toothpick comes out clean when inserted about 50-60 minutes. Let the cake cool in the pan for 10 minutes and then invert onto a cooling rack to cool.
Glaze:
- In a glass bowl fitted over a double broiler add the chocolate, the powdered sugar, and the eggnog.
- Heat over medium to melt the chocolate.
- Stir the entire time so that the sauce doesn’t scorch.
- When everything is smooth set aside until the cake is cool.
- Spoon the glaze over the top of the cake allowing it to run down the sides. you can do this in three or so layers, just give the glaze a couple of seconds to set up before applying the next layer.
- Garnish by grating fresh nutmeg on the top.
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