 |
Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 16 |
|
Another nice Holiday cake this time with Glaze Opitonal. Adapted from Baking by Flavor by Lisa Yockelson. The photos are mine. Ingredients:
ingredients |
cake |
3 cups all-purpose flour |
1 tsp. baking powder |
1/8 tsp. baking soda |
1 tsp. salt |
1/2 tsp. ground nutmeg |
1/2 pound ( 2 sticks ) unsalted butter, softened |
2 1/4 cups superfine sugar |
4 large eggs |
2 tsp. pure vanilla extract |
3/4 cup plus 1 tablespoon prepared eggnog |
3 tbs. dark rum |
glaze |
5 tbs. unsalted butter, cut into chunks |
1/2 cup granulated sugar |
1/3 cup dark rum |
1/2 tsp. pure vanilla extract |
bundt pans can have various designs for an intresting cakes. |
Directions:
1. Preheat oven to 350. Grease the inside of a 10-inch bundt pan with shortening and dust with flour, or spray lightly with cooking spray. Set aside.
2. In a bowl mix together the flour, baking powder, baking soda, salt and nutmeg. Set aside. Cream butter in a large bowl; with an electric mixer on moderate speed for 3 to 4 minutes. Add superfine sugar in three additions, beating I minute after each portion is added. Add eggs, one at a time, beating 45 seconds after each is added. Blend in vanilla extract.
3. On low speed, alternately add the dry ingredients in three additions with the eggnog in two additions, beginning and ending with the dry ingredients. Add rum and beat 30 seconds. ( The batter will be medium-thick and very creamy.) Spoon into prepared pan and lightly smooth top with the spatula. Bake on the center rack 55 minutes, or until a tooth pick inserted in the center comes out clean. Let cake set in pan on a cooling rack for 10 minutes before un molding onto a rack.
4. To prepare Glaze:
5. While cake is cooling in pan, place butter, granulated sugar and rum in a non-reactive saucepan. Set over low heat and stir until the sugar dissolves. Bring to a boil, reduce heat and simmer 2 minutes. Remove from heat and stir in vanilla. Place rack with warm cake on a sheet of wax paper. Spoon glaze over cake in layers, using all of the glaze.
6. If you prefer not to have the rum glaze. Use Confectioners' Sugar for the coating.
7. Serving size: 1 slice
8. Calories per serving: 406, Fat: 18g, Carbohydrate: 53g, Cholesterol: 102mg, Sodium: 205mg, Protein: 5g, Fiber: 1g
9. Note: Not converted at this time for Diabetic.
|
|