Monday, December 5, 2016

Eggnog Buttered Rum Cake Recipe (Eggnog Pound Cake)

Prep Time: 30 mins
Cook Time: 65 mins
Total Time: 1 hour 35 mins

Eggnog Buttered Rum Cake Recipe - A moist and spiced Eggnog Pound Cake gets jazzed up with a sensational buttered rum sauce that gets soaked into every bite!


For the Cake:

1½ cups unsalted butter, room temperature
2½ cups granulated sugar
1 teaspoon salt
5 large eggs, room temperature
3 cups sifted cake flour
½ cup eggnog
2 teaspoons pure vanilla extract
½ teaspoon ground nutmeg

For the Butter Rum Sauce:

½ cup unsalted butter
¼ cup water
¾ cup granulated sugar
¼ cup rum
Powdered Sugar for garnish


For the Cake:

·         Preheat your oven to 315 degrees and prepare your 12 cup Bundt pan with shortening and flour or non-stick baking spray.
·         In your mixer bowl, cream together butter, granulated sugar and salt on high speed until light and fluffy for 5 minutes.
·         Next add in eggs, one at a time, and mix until well incorporated.
·         Slow mixer to lowest speed and carefully add in flour then eggnog, vanilla extract and nutmeg and cream until just combined.
·         Pour cake batter into Bundt pan and bake for 65-75 minutes or until a toothpick inserted into the center comes out moist but mostly clean.
·         Cool cake for 10 minutes then invert cake onto cooling rack.

For the Butter Rum Sauce:
·         Add butter, water, sugar and rum into a pot and bring to a boil and allow to combine. Poke cake all over its surface then pour sauce over the cake allowing it to seep into the cake.

·         Once completely soaked in then sprinkle with powdered sugar and serve.


No comments:

Post a Comment