Every Christmas Eve, the house is filled with an assortment Italian meats, cheeses, squid in homemade red sauce, sausages and of course we have fried smelts. Smelts are tiny fish that are battered and deep fried. These are not my favorite, but they sure are popular with the men in this house. All that was missing was a terrific dessert!
Many years back, I decided I wanted to contribute to the party food tradition. I love eggnog, and when I found this recipe around 10 years ago I fell in love with it. It is rich, moist and has the just the right amount of sweet. I cannot credit the original source, since I have no idea who it is. It is not diet friendly, but it is really worth it. I love bundt cakes and their pre-form serving size. It allows you to take just the right size and not deal with a mess of overly-sweet frosting you find with a regular cake.
This recipe combines two of my favorite things, rum and eggnog! I have loved eggnog since I was a kid and rum since I was...well, older than that. Our family favorite eggnog is the Southern Comfort Eggnog found in the grocery store. You are welcome to use any commercially prepared non-alcoholic eggnog you like, but I do recommend full fat. The cake loses some texture and body otherwise. Do not use regular rum, the dark is a must for this recipe!
The cake is always a hit, but if I am lucky enough to have some left over the next morning, it is a perfect treat with a dark cup of coffee while the kids open their presents. Enjoy!
EGGNOG RUM BUNDT CAKE
3 cups unsifted all-purpose flour
1 tsp. baking powder
1/8 tsp. baking soda
1 tsp salt
3/4 tsp freshly ground nutmeg OR 1/2 tsp ground nutmeg
1/2 lb. (2 sticks) unsalted butter, softened
2 1/4 cups sugar
4 large eggs
2 tsp pure vanilla extract
3/4 cup plus 1 Tbl eggnog
3 Tbl dark rum
5 Tbl unsalted butter, cut into chunks
1/2 cup sugar
1/3 cups dark rum
1/2 tsp pure vanilla extract
- Preheat over to 350 degrees Grease inside of 10-in bundt cake pan with cooking spray
- Sift together flour, baking powder, baking soda, salt and nutmeg into bowl
- Cream butter in large bowl over moderate speed for 3-4 minutes. Add sugar 1/3 at a time, beating after each addition for 1 minute.
- Add eggs, 1 at time, beating for 45 seconds after each addition.
- Blend in vanilla extract
- On low speed, alternatively add sifted mixture in 3 additions with eggnog in 2 additions, beginning and ending with sifted mixture. Scrape down side often.
- Add rum and beat 30 seconds. (should look very creamy)
- Pour batter into prepared pan and lightly smooth top. Bake on center rack for 55 minutes, or until wooden toothpick comes out of center clean. Let cake for sit for 10 minutes on cooling rack before unmolding.
Glaze and finish:
- While cake is cooling, place butter , sugar and rum in non-reactive saucepan. Set over low heat and stir until sugar dissolves. Bring to a boil and reduce heat. Simmer for two minutes. Remove from heat and stir in vanilla.
- Place cake on serving platter with wax paper cut into sheets under the sides of the cake (so they can be removed later). Spoon glaze over warm cake and let cool completely before removing wax paper.
- Store with lid over or lightly wrap in plastic wrap.
Erica is a local mom with three young children, ages 7, 10 and 12, who lives in San Juan Capistrano. A part-time working gal and a full-time mom, you can see what her family is up to with her Slice of Orange blog. Follow her on Twitter and Instagram @mangosoco