As we ease into the New Year, and your fridge has some Eggnog leftover from holiday celebrations, when you don’t feel like drinking anymore of the holiday indulgence– here is a scrumptious option. This is a great cake for family dinners, brunches or those late holiday season parties. I made this cake on Christmas Eve and have made it again since. It’d be great with coffee after dinner or in place of a croissant in the morning. To make it even MORE rich, you could always have a glass of punched up eggnog and rum to enhance the flavors. Personally, I’ll stick with coffee, or maybe some bubbly.
I’d already been on an Eggnog kick this year with my Great Food Blogger Cookie Swap contribution and decided to continue the trend. Hylton had a hankering for eggnog and bourbon (okay, so did I) so we’ve had some in the house.
As a side note: I usually buy organic whenever possible, but especially when it comes to dairy and this is no exception. It is always important to look at labels. If you take a look at most conventional eggnog in stores, you will find it is loaded with unnecessary ingredients like high fructose corn syrup. Yuck.
If you can’t find vanilla powder for the glaze, you can substitute a teaspoon or more of vanilla and some extra powdered sugar.
Eggnog Rum Cake with White Chocolate Snow
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- 1/2 cup sugar
- 1 cup dark brown sugar
- 1 cup olive oil
- 1 cup eggnog
- 1 Teaspoon vanilla
- 3 eggs
- 1/2 cup dark spiced rum
- 3/4 Cup shaved white chocolate
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 3 cups flour
- For the glaze
- 1 1/2 cups powdered sugar
- 1 Tablespoon vanilla powder
- 3 Tablespoons eggnog
- 1 Tablespoon rum
- 1 1/2 teaspoon of nutmeg
- Plus 1/2 Cup Shaved White Chocolate for topping the cake after glaze.
- In a KitchenAid mixer, beat the sugars, oil, eggnog, eggs, and vanilla extract until well combined. Separately in a small bowl, combine the baking powder, baking soda, salt, nutmeg, cloves, and flour. Slowly beat the flour mixture into the egg mixture. Add rum.
- Grease a bundt pan with softened butter and dust with even coating of flour. Pour batter into pan and bake at 325 degrees for 50-55 minutes. Check after 45 minutes. Test with a skewer and when it comes out mostly clear, remove the cake from the oven.
- Let the cake cool in the pan for 10-15 minutes then remove to cool completely. Before removing the cake from the pan sprinkle a healthy dash of rum over the bottom of the cake. Then, before frosting, dash about a 1/4 cup of rum over the cake.
- Stir together the glaze ingredients. Spoon a layer over the top, slowly. Let set for a few minutes and repeat. I set the cake on a large plate, then alternate to a clean cake plate when ready to serve. (I sometimes alternate between two plates while putting the glaze on, a good bit of it will drip off--so if you don't want to lose that just switch the plate and drizzle away.) Top with shaved white chocolate.