| Butter Rum Glazed Eggnog Cake Recipe | Butter Rum Glazed Eggnog Cake Ingredients:- 1/2 cup sliced almonds
- 1 cup butter, softened
- 3/4 cup packed light brown sugar
- 3/4 cup sugar
- 4 eggs
- 1 1/2 teaspoons almond extract
- 1/2 teaspoon imitation rum extract
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
1 cup eggnog
Butter rum glaze: - 1 cup sugar
- 1/2 cup butter
- 1/2 cup water
- 1/2 teaspoon ground cinnamon
- 2 teaspoons imitation rum extract
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Time: 2 hour
Serves: 14
| Butter Rum Glazed Eggnog Cake Instructions:Preheat oven to 350° F. Grease and flour a 9- or 10-inch Bundt pan. Sprinkle almonds into bottom of Bundt pan. In a large mixing bowl, cream butter and sugars until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add almond and rum extracts; mix well. In a medium bowl, combine flour, cinnamon, nutmeg, baking powder, baking soda and salt. Add to creamed mixture, alternately with eggnog; mix well. Pour into prepared pan. Smooth top. Bake for 55 to 60 minutes or until a wooden pick inserted in center tests clean. Cool in pan 15 minutes.
Meanwhile, prepare glaze. In a small saucepan, combine sugar, butter, water and cinnamon; bring to a boil. Boil and stir 3 minutes. Remove from heat; stir in rum extract. Remove cake from Bundt pan. Pour half of glaze into Bundt pan; return cake to pan. With a long fork or skewer, poke holes into cake. Slowly pour remaining glaze onto cake. Cool completely in cake pan on wire rack. Invert onto serving platter.
| Butter Rum Glazed Eggnog Cake Cooking Time:- Cooking time 55 - 60 minutes.
- Leave to cool before serving.
- Store in an airtight cake tin.
| Butter Rum Glazed Eggnog Cake Serving Instructions:- Serve with Tea or Coffee.
- Great for a Holiday Parties.
- Serve with Whipped Cream.
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Christmas Recipes Index
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