EGGNOG BUTTERED RUM CAKE2017-02-14T10:32:31-05:00

Home Forums Chicks’ Night In Quacketizers EGGNOG BUTTERED RUM CAKE

Viewing 0 reply threads
  • Author
    • The Quacker Factory
      Post count: 300



        For the Cake:
        • 1½ cups unsalted butter, room temperature
        • 2½ cups granulated sugar
        • 1 teaspoon salt
        • 5 large eggs, room temperature
        • 3 cups sifted cake flour
        • ½ cup eggnog
        • 2 teaspoons pure vanilla extract
        • ½ teaspoon ground nutmeg

        For the Butter Rum Sauce:
        • ½ cup unsalted butter
        • ¼ cup water
        • ¾ cup granulated sugar
        • ¼ cup rum
        • Powdered Sugar for garnish


      For the Cake:
      1 Preheat your oven to 315 degrees and prepare your 12 cup bundt pan with shortening and flour or non-stick baking spray.
      2 In your mixer bowl, cream together butter, granulated sugar and salt on high speed until light and fluffy for 5 minutes.
      3 Next add in eggs, one at a time, and mix until well incorporated.
      4 Slow mixer to lowest speed and carefully add in flour then eggnog, vanilla extract and nutmeg and mix until just combined.
      5 Pour cake batter into bundt pan and bake for 65-75 minutes or until a toothpick inserted into the center comes out moist but mostly clean.
      6 Cool cake for 10 minutes then invert cake onto cooling rack.

      For the Butter Rum Sauce:
      1 Add butter, water, sugar and rum into a pot and bring to a boil and allow to combine. Poke cake all over its surface then pour sauce over the cake allowing it to seep into the cake. Once completely soaked in then sprinkle with powdered sugar and serve.

      (This recipe was acquired from

Viewing 0 reply threads
  • You must be logged in to reply to this topic.
Share on Facebook
Pin on Pinterest
Tweet about this on Twitter
Email this to someone

Share this with a Smile
X Close
Watch QVC
top finds links QVC LIVE QVC PLUS QVC UK
X Close
top finds links QVC LIVE QVC PLUS QVC UK