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Categories:
all-purpose sugar ground cinnamon baking powder salt ground nutmeg eggs unsalted butter eggnog dark rum vanilla powdered sugar eggnog unsalted butter vanilla ground nutmeg
Viewed: 34 - Published at: 8 years agoIngredients
- 3 cups all-purpose flour
- 3 cups sugar
- 1 12 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon salt
- 34 teaspoon ground nutmeg
- 6 large eggs, at room temperature
- 1 cup unsalted butter, softened
- 1 cup eggnog
- 2 tablespoons dark rum or 2 tablespoons brandy
- 2 teaspoons vanilla extract
- 2 12 cups powdered sugar
- 2 tablespoons eggnog (not low fat)
- 2 tablespoons unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 18 teaspoon ground nutmeg
Method
- Preheat oven to 325; spray a 10-inch tube pan with nonstick baking spray with flour.
- In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, salt, and nutmeg.
- Add eggs, butter, eggnog, rum, and vanilla to flour mixture.
- Using an electric mixer on medium speed, beat for 1 minute, until blended.
- Scrape sides and bottom of bowl with a spatula.
- Beat on high speed for 2 minutes.
- Spread batter evenly in prepared pan.
- Bake for about 1 1/2 hours or until pick comes out clean.
- Let cool in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely.
- When cake is cooled, make icing-in a bowl, whisk together the icing ingredients until blended and smooth; use immediately.
- Drizzle icing over top of cooled cake.
