Eggnog Bundt Cake with Rum Glaze

Saturday, December 19, 2015

It's eggnog time of the year again! And I got this amazing Bolthouse Farms Holiday Nog. Had my Eggnog Latté, Eggnog Chai Latté and then when G and Belle mentioned something about a potluck they were going to ... you guessed it ... eggnog will be the order of the day.

This bundt cake is adapted from a Cook's Illustrated's recipe. It makes for a tender and soft aromatic cake, bested only by the heady glaze that crowns it. Oh, and there's that little bit of rum in the batter as well, optional of course.  The nutmeg and cinnamon in the flour amps up the eggnog-y taste even more. It's beginning to smell a lot like Christmas ;)

I made two of these amazing cakes today and they both headed out of the door for potlucks. Surely I couldn't send it with a slice (or two) missing, so I evened out the tops of the bundt cakes and got enough to taste it, deem it delicious, then send it out to a bunch of ravenous college students and to another bunch of speakers. The results are in and it was clear ... this one's a winner!

375 grams (3 cups) flour
2 tsp nutmeg
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup eggnog, at room temperature
1 tbsp vanilla extract
1 tbsp rum (optional)
250 grams (2 sticks + 2 tbsp) unsalted butter, at room temperature
350 grams (1-3/4 cups) granulated sugar
3 large eggs
1 large egg yolk

Rum glaze:
1 cup icing sugar
2 tbsp rum

1. Butter and flour your Bundt pan.
2. In a medium bowl, whisk all the dry ingredients to combine; the flour, nutmeg, cinnamon, baking powder, baking soda and salt. Set this aside.
3. In a glass measuring cup, measure the eggnog then add the vanilla extract and rum. Set aside.
4. In a bowl of a stand mixer, beat the butter with the sugar until pale and fluffy, about 3-4 minutes.

5. Now is a good time to preheat the oven to 350F.
6. To the butter and sugar, add the eggs and then the yolk, one at a time, waiting until it fully incorporates into the mixture.
7. Fold in the flour, in 3 additions, alternating with 2 additions of eggnog, taking care not to overwork the batter. It will be on the thick side.
8. Spoon into the bundt pan, and lightly tap the pan on to the countertop (buffered with a kitchen towel) for the batter to settle into the crevices.

9. Bake in the preheated oven for 50 minutes to 1 hour until it passes the skewer test.
10. Rest it on a cooling rack for 15 minutes before inverting the cake onto the rack to cool completely.

11. While cake is cooling, mix the icing sugar and the rum until it forms a thick but spreadable (rather, drippable) consistency. Add more rum or sugar as necessary.
12. Only when the bundt pan is completely cooled should you drizzle this glaze on the cake.

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