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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 24 |
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Camilla Saulsbury Ingredients:
3 cups all-purpose flour |
3 cups sugar |
1 1/2 teaspoons ground cinnamon |
1 teaspoon baking powder |
1 teaspoon salt |
3/4 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 1/2 cups powdered sugar |
2 tablespoons eggnog (not low fat) |
2 tablespoons unsalted butter, melted and cooled slightly |
1 teaspoon vanilla extract |
1/8 teaspoon ground nutmeg |
Directions:
1. Preheat oven to 325°; spray a 10-inch tube pan with nonstick baking spray with flour.
2. In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, salt, and nutmeg.
3. Add eggs, butter, eggnog, rum, and vanilla to flour mixture.
4. Using an electric mixer on medium speed, beat for 1 minute, until blended.
5. Scrape sides and bottom of bowl with a spatula.
6. Beat on high speed for 2 minutes.
7. Spread batter evenly in prepared pan.
8. Bake for about 1 1/2 hours or until pick comes out clean.
9. Let cool in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely.
10. When cake is cooled, make icing-in a bowl, whisk together the icing ingredients until blended and smooth; use immediately.
11. Drizzle icing over top of cooled cake.
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