NUTMEG-EGGNOG CAKE WITH GLAZE

By gaster16

Ingredients

• Cake:
• 1-1/4 cups unsalted butter softened
• 1-1/2 cups sugar
• 6 egg yolks
• 1 tablespoon rum
• 1-1/2 teaspoons vanilla
• 3 cups sifted cake flour
• 2-1/2 teaspoons baking powder
• 2 teaspoons ground nutmeg
• 1 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 cup purchased eggnog
• Glaze:
• 1 cup powdered sugar
• 1-2 tablespoons milk
• 1-1/2 teaspoons rum
• 1/2 teaspoon vanilla extract
• 1/4 cup sliced almonds

Preparation

Step 1

Cake:

Heat oven to 350 degrees. Generously grease 8-10 cup bundt pan with shortening. Sprinkle with flour, tap pan to remove excess flour. In large bowl beat butter at medium speed 1 minute or until blended. Add sugar, beat 5 minutes or until light and fluffy. Add egg yolks two at a time, beating well after each addition. Beat in 1 tablespoons rum and 1-1/2 teaspoons vanilla until incorporated.

In another large bowl whisk together cake flour, baking powder, nutmeg, cinnamon and salt. At low speed, beat flour mixture into batter in 3 parts alternately with egg not just until blended, beginning and ending with flour mixture. Do not overbeat. Spoon batter into pan. Level with spatula, tap pan firmly on counter several times to settle batter. Bake 45-60 minutes or until wooden skewer inserted in center comes out clean and edges of cake star to pull away from sides of pan. Cool in wire rack 10-15 minutes. Invert cake onto wire rack, cool completely.

Glaze:

Mix together all glaze ingredients except almonds, adding milk until of desired consistency. Drizzle glaze over top of cake, sprinkle with almonds. Let stand until glaze is set.