I usually take advantage of the holidays to snag a container of eggnog at the grocery (no, of course I don't make my own) and make this cake. And drink the remaining eggnog with bourbon. The rum glaze isn't overpowering, so this pound cake is just fine to toast with a little butter and have for breakfast with coffee. Hey, don't judge. I eat oatmeal almost every morning. Sometimes I need a break.
Start out by getting the glaze going. In a small saucepan, add 2 Tbs. rum (or you can certainly use bourbon), 2 Tbs. of water, and 1/4 cup of sugar. Simmer on low heat until the sugar is dissolved and the glaze is a little thicker - not quite syrup consistency, but just shy of that. Set it aside.
The cake itself is a standard pound cake with the addition of eggnog and rum for the liquid.
Preheat the oven to 325F. Grease and flour a tube pan, bundt cake pan, or use several small loaf or bundt pans so you can share with friends.
Mix together 1 cup of eggnog, 1 tsp. of vanilla and 2 Tbs. of dark rum. Set that aside. Sift together 3 cups of flour, 2 tsp. of baking powder, 1/2 tsp. salt, and 1/8 tsp. nutmeg (I sometimes use 1/4 tsp. I like nutmeg.) and set aside. In a stand mixer, beat 1 cup of softened butter with 2 cups of sugar until it's light and fluffy. Then add 3 eggs one at a time, beating until incorporated before adding the next egg. Turn the speed to low and add the dry ingredients alternately with the eggnog mixture, ending with dry ingredients. Scrape the batter into the prepared pan or pans and bake for 45 - 55 minutes.
Cool the cake in the pan for about fifteen minutes, then remove.
Now you're ready to put on the glaze. Do it while the cake is still warm.
Just brush it right on there.
I made several small bundt cakes and a couple of small loaves.
|You can tell someone didn't grease and flour her mini bundt pan properly.|