There are sooo many holiday foods and drinks that we all want to try but can’t manage to have either because we don’t have time, or room or..whatever. For our Brazilian Christmas Eve dinner I brought home egg nog and rum to have for our guests, but we had so many other libations that we never got to it! So, the day after I was trying to figure out what to do with that delicious egg nog? I had bought a local brand, Twin Brook Creamery, and I have to tell you, it’s the BEST egg nog you will ever find in any store and I definitely didn’t want it to go to waste. I started researching recipes and I found lots of things to do with this deliciousness from pancakes to cookies to puddings! I found a great recipe on food.com, and used some of my own additions and it turned out great! Light, flavorful and fresh. So if you’re in the same boat as me, here’s just one great idea I found to use with that leftover Christmas egg nog! Cheers and Happy New Year!
Eggnog Rum Bundt Cake
3 cups unsifted flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1 teaspoon salt
1 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1 cup unsalted butter, softened
2 1/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 cup prepared eggnog
4 tablespoons dark rum
6 tablespoons unsalted butter, cut into chunks
1/3 cup granulated sugar
1/3 cup dark rum
1/2 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Grease inside of a 10 inch bundt pan with shortening and dust with flour, or spray lightly with cooking spray. Sift together the flour, baking powder, baking soda, salt and nutmeg and cinnamon and set aside. Cream butter in the large bowl of an electric mixer on a moderate speed for 3 to 4 minutes. Add sugar in three additions, beating 1 minute after each portion is added. Add eggs one at a time, beating about 45 seconds after each is added .Blend in vanilla extract. On low speed, alternately add sifted mixture in three additions with the eggnog in two addtions, beginning and ending with sifted mixture. Add rum and beat 30 seconds. Spoon into prepared pan and lightly smooth top with a spatula. Bake on center oven rack 55 minutes, or until a toothpick inserted in the center comes out clean. Let cake set in pan on a rack 10 minutes before unmolding onto a rack.
To prepare glaze: While cake is cooling in the pan, place butter, granulated sugar and rum in a nonreactive saucepan. Set over low heat and stir until the sugar dissolves. Bring to a boil, reduce heat and simmer 4 minutes. Remove from heat and stir in vanilla. Place cake on a rack over a sheet pan. Poke holes all over cake with a toothpick. Let glaze cool until almost set and spoon glaze over cake. Cool completely before wrapping.
And this old world is a new world
And a bold world
Stars when you shine you know how I feel
Scent of the pine you know how I feel
Oh freedom is mine
And I know how I feel
I’M FEELING GOOD!!
Beijos e Tchau!
Ludmilla and Marilyn Chudda