Eggnog Bundt Cake Recipe

I love eggnog and find it a shame that you can only buy it around Thanksgiving and Christmas time.

Cake Recipe Ingredients

1/2 cup 2 TB 1 cup 2 cups 3 large 3 cups 2 tsp 1/4 tsp 1/8 tsp 1 cup 1 tsp 1 TB

Dried Currants, raisins or cranberries Dark Rum or Water Unsalted butter, room temp Sugar Eggs, room temp All-purpose flour Baking Powder Salt Freshly grated nutmeg Eggnog Vanilla extract Grated orange zest

Glaze ingredients

3 TB 1 TB 3/4 cup

Orange Juice Dark Rum Granulated sugar

Oven Temp ~ 325°        Baking Time ~ 55-65 Min. Pan Type ~ 10 inch Bundt pan

Preheat the oven, (350°F if the pan doesn't have a dark finish). grease pan. Soak currants in rum in a small bowl for 15 minutes.

Adjust rack to lower third of oven.
Using an electric mixer on medium speed, beat butter until creamy, 30-45 seconds. Add sugar and beat until light and fluffy, about 5 minutes. Scrape bowl with a rubber spatula occasionally. Add eggs one at a time, beating well after each addition.

In a separate bowl, sift together flour, baking powder, salt and nutmeg.

At very low speed, add dry ingredients in 4 additions, alternating with eggnog mixed with vanilla (begin and end with dry ingredients). Scrape bowl occasionally. Gently fold in orange zest, currants and any remaining rum.

Spoon batter into pan; spread evenly. Bake until cake springs back when touched lightly in the center and pulls away from the sides of the pan. You can also use a long toothpick or thin bamboo skewer and insert into the thickest part of the cake to check for doneness.

Remove from oven and cool upright in the pan on a rack for 10 minutes.

Prepare glaze by blending together sugar, orange juice, and rum.

Invert cake onto a rack, over a sheet of waxed paper. Use a pastry brush to brush the surface of the cake with the glaze. Cool completely before serving.