Eggnog Rum Bundt Cake

Total Time: 1 hr 40 mins Preparation Time: 45 mins Cook Time: 55 mins

Ingredients

• Servings: 16
• 3 cups unsifted flour
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1 teaspoon salt
• 3/4 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg
• 1 cup unsalted butter, softened
• 2 1/4 cups superfine sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 3/4 cup prepared eggnog, plus
• 1 tablespoon prepared eggnog
• 3 tablespoons dark rum
• 5 tablespoons unsalted butter, cut into chunks
• 1/2 cup granulated sugar
• 1/3 cup dark rum
• 1/2 teaspoon pure vanilla extract

Recipe

• 1 preheat oven to 350 degrees.
• 2 grease inside of a 10 inch bundt pan with shortening and dust with flour, or spray lightly with cooking spray.
• 3 set aside.
• 4 to prepare batter: sift together the flour, baking powder, baking soda, salt and nutmeg onto a sheet of wax paper and set aside.
• 5 cream butter in the large bowl of an electric mixer on a moderate speed for 3 to 4 minutes.
• 6 add superfine sugar in three additions, beating 1 minute after each portion is added.
• 7 add eggs one at a time, beating about 45 seconds after each is added.
• 8 blend in vanilla extract.
• 9 on low speed, alternately add sifted mixture in three additions with the eggnog in two addtions, beginning and ending with sifted mixture.
• 10 scrape down the sides of the bowl often.
• 11 add rum and beat 30 seconds.
• 12 (the batter will be medium thick and very creamy.) spoon into prepared pan and lightly smooth top with a spatula.
• 13 bake on center oven rack 55 minutes, or until a wooden pick or cake tester inserted in the center comes out clean.
• 14 let cake set in pan on a rack 10 minutes before unmolding onto a rack.
• 15 to prepare glaze: while cake is cooling in the pan, place butter, granulated sugar and rum in a nonreactive saucepan.
• 16 set over low heat and stir until the sugar dissolves.
• 17 bring to a boil, reduce heat and simmer 2 minutes.
• 18 remove from heat and stir in vanilla.
• 19 place rack with warm cake on a sheet of wax paper.
• 20 spoon glaze over cake in layers, using all of glaze.
• 21 cool completely before wrapping.