Eggnog Rum Cake with White Chocolate Snow

Eggnog Rum Cake with White Chocolate Snow

 
 
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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.
 
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If you can’t find vanilla powder for the glaze, you can substitute a teaspoon or more of vanilla and some extra powdered sugar.  
 
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Eggnog Rum Cake with White Chocolate Snow
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Prep Time
15 min
Cook Time
50 min
Prep Time
15 min
Cook Time
50 min
Ingredients
  1. 1/2 cup sugar
  2. 1 cup dark brown sugar
  3. 1 cup olive oil
  4. 1 cup eggnog
  5. 1 Teaspoon vanilla
  6. 3 eggs
  7. 1/2 cup dark spiced rum
  8. 3/4 Cup shaved white chocolate
  9. 1 1/2 teaspoon baking powder
  10. 1/2 teaspoon baking soda
  11. 1 teaspoon salt
  12. 2 teaspoon nutmeg
  13. 1/4 teaspoon ground cloves
  14. 3 cups flour
  15. For the glaze
  16. 1 1/2 cups powdered sugar
  17. 1 Tablespoon vanilla powder
  18. 3 Tablespoons eggnog
  19. 1 Tablespoon rum
  20. 1 1/2 teaspoon of nutmeg
  21. Plus 1/2 Cup Shaved White Chocolate for topping the cake after glaze.
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
annadishes.com http://www.annadishes.com/
 
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Thank you sooo much for the Turcules recipe!!!

We finally hosted our first Thanksgiving at our new house this year and we wanted everything to be covered.

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