Butter Rum Glazed Egg Nog Cake Recipe
1/2 C. sliced almonds
1 C. butter, softened
3/4 C. packed light brown sugar
3/4 C. sugar
4 eggs
1 1/2 t. almond extract
1/2 t. imitation rum extract
3 C. all-purpose flour
1 t. ground cinnamon
1/2 t. each - ground nutmeg, baking powder, baking soda and salt
1 C. eggnog
Butter rum glaze:
1 C. sugar
1/2 C. butter
1/2 C. water
1/2 t. ground cinnamon
2 t. imitation rum extract
Preheat oven to 350� F. Grease and flour a 9- or 10-inch Bundt pan. Sprinkle
almonds into bottom of Bundt pan. In a large mixing bowl, cream butter and
sugars until light and fluffy, about 3 minutes. Add eggs, one at a time, beating
well after each addition. Add almond and rum extracts; mix well. In a medium
bowl, combine flour, cinnamon, nutmeg, baking powder, baking soda and salt. Add
to creamed mixture, alternately with eggnog; mix well. Pour into prepared pan.
Smooth top. Bake for 55 to 60 minutes or until a wooden pick inserted in center
tests clean. Cool in pan 15 minutes.
Meanwhile, prepare glaze. In a small saucepan, combine sugar, butter, water and
cinnamon; bring to a boil. Boil and stir 3 minutes. Remove from heat; stir in
rum extract. Remove cake from Bundt pan. Pour half of glaze into Bundt pan;
return cake to pan. With a long fork or skewer, poke holes into cake. Slowly
pour remaining glaze onto cake. Cool completely in cake pan on wire rack. Invert
onto serving platter.
Makes 14 servings.
Razzle Dazzle
Recipes
http://www.razzledazzlerecipes.com
Don't forget to visit our other Recipe Site
That's My Home