If you have leftover eggnog dwindling in the fridge with it's expiration date looming...this is the cake for you. Or if you simply love eggnog and rum (any holiday work party wouldn't be complete without it) well then this is the cake for you too.
Spices are key with eggnog. Nutmeg is a must. I also added cinnamon as nutmeg and cinnamon almost always go hand in hand. Also, the great thing about this cake is its two-ply complexity. The inside is super soft and spongy due to the addition of the sour cream. The outside of the cake has a thick, chewy crust slathered with rum infused granulated sugar giving it a nice hearty crunch.
Finally this recipe best suits a 12-cup bundt pan. If you're like me and only have a 10-cup, bake the remaining batter in a smaller tin for a second, teeny cake. Nothin' wrong with a little extra cake...especially a rum infused one during the holidays...you know to take the edge off screaming children acting like their in a cock fight waiting in line to see Santa, or after spending half an hour circling the mall parking lot in pursuit of a spot 5 feet closer than the one you just passed...or my favorite, pleading and puffing at the sales lady that she is running your credit card wrong and acting clueless as it keeps getting declined. This truly is the best time of the year.
Eggnog & Sour Cream Bundt Cake with Sugared Captain Morgan Rum Glaze
makes one 12-cup bundt cake *see my note above if you have a 10 cup pan
For the cake:
3 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
8 ounces unsalted butter, room temperature
1 1/2 cups sugar
1 1/2 cups brown sugar
3 large eggs (or 4 medium)
1/2 cup sour cream
2 teaspoons vanilla extract
1 cup eggnog
For the Glaze:
3/4 cup sugar
2 hefty tablespoons Captain Morgan Spiced Rum
2 tablespoons water
Grease the bundt pan using either butter or shortening. I use a sandwich baggie as a glove to make this step easy. If you have an intricate pan like mine be sure to grease all the nooks and crannies so the cake won't stick. Because trust me it wants to. Grease grease grease.
Add about 2 tablespoons of flour to the pan and dust thoroughly.
Sift together the flour, baking powder, salt, nutmeg, and cinnamon.
Whisk to combine.
Add the butter and sugars to the bowl of a stand up mixer (hand mixer ok) and beat together for about 3 minutes until light and creamy.
Add eggs one at a time, beating well after each addition.
Add sour cream and vanilla and beat until incorporated.
Add the flour in 4 separate additions, alternating with the eggnog, starting and ending with the flour. Scrape down the sides of the bowl with a rubber spatula after each addition.
Transfer batter to the prepared pan and smooth the top with a spatula. If you're using a 10-cup bundt pan, bake the extra cake batter in a smaller tin or muffin pan if you prefer.
Bake for 55-60 minutes until golden brown and a toothpick inserted into the middle of the cake comes out clean. Remove from oven and cool pan on a wire rack for 10 minutes. Invert pan onto plate and remove cake from pan. Transfer cake back to the wire rack.
While the cake is still warm, prepare the glaze. Combine the sugar and water in a microwave safe bowl. Heat for one minute and stir. Add rum and stir (mixture will still be granulated).
Using a pastry brush, evenly coat the entire cake with the glaze.
Allow glaze to harden at room temperature for about an hour.
Pour yourself a spiked glass of eggnog, slice up and enjoy!
recipe adapted from Baking for All Occasions by Flo Braker