Categories: Cake, Christmas, Dessert
Ingredients
- Batter:
- 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
- Glaze:
- 5 tablespoons unsalted butter, cut into chunks
- 1/2 cup granulated sugar
- 1/3 cup dark rum
- 1/2 teaspoon pure vanilla extract
Directions
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Preheat oven to 350 degrees.
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Grease inside of a 10 inch bundt pan with shortening and dust with flour, or spray lightly with cooking spray.
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Set aside.
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To prepare batter: Sift together the flour, baking powder, baking soda, salt and nutmeg onto a sheet of wax paper and set aside.
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Cream butter in the large bowl of an electric mixer on a moderate speed for 3 to 4 minutes.
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Add superfine sugar in three additions, beating 1 minute after each portion is added.
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Add eggs one at a time, beating about 45 seconds after each is added.
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Blend in vanilla extract.
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On low speed, alternately add sifted mixture in three additions with the eggnog in two addtions, beginning and ending with sifted mixture.
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Scrape down the sides of the bowl often.
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Add rum and beat 30 seconds.
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(The batter will be medium thick and very creamy.) Spoon into prepared pan and lightly smooth top with a spatula.
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Bake on center oven rack 55 minutes, or until a wooden pick or cake tester inserted in the center comes out clean.
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Let cake set in pan on a rack 10 minutes before unmolding onto a rack.
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To prepare glaze: While cake is cooling in the pan, place butter, granulated sugar and rum in a nonreactive saucepan.
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Set over low heat and stir until the sugar dissolves.
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Bring to a boil, reduce heat and simmer 2 minutes.
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Remove from heat and stir in vanilla.
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Place rack with warm cake on a sheet of wax paper.
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Spoon glaze over cake in layers, using all of glaze.
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Cool completely before wrapping.