Categories: Cake, Christmas, Dessert
Ingredients
- 3 cups all-purpose flour
- 3 cups sugar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 teaspoon ground nutmeg
- 6 large eggs , at room temperature
- 1 cup unsalted butter , softened
- 1 cup eggnog
- 2 tablespoons dark rum or 2 tablespoons brandy
- 2 teaspoons vanilla extract
- Eggnog Drippy Icing:
- 2 1/2 cups powdered sugar
- 2 tablespoons eggnog (not low fat)
- 2 tablespoons unsalted butter , melted and cooled slightly
- 1 teaspoon vanilla extract
- 1⁄8; teaspoon ground nutmeg
Directions
-
Preheat oven to 325°; spray a 10-inch tube pan with nonstick baking spray with flour.
-
In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, salt, and nutmeg.
-
Add eggs, butter, eggnog, rum, and vanilla to flour mixture.
-
Using an electric mixer on medium speed, beat for 1 minute, until blended.
-
Scrape sides and bottom of bowl with a spatula.
-
Beat on high speed for 2 minutes.
-
Spread batter evenly in prepared pan.
-
Bake for about 1 1/2 hours or until pick comes out clean.
-
Let cool in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely.
-
When cake is cooled, make icing-in a bowl, whisk together the icing ingredients until blended and smooth; use immediately.
-
Drizzle icing over top of cooled cake.