RUM AND EGGNOG KUGELHOPF
I always look forward to making this special treat at Christmas. It's become a family tradition.
Provided by apurpleocean
Categories Bread Quick Bread Recipes
Time 13h
Yield 12
Number Of Ingredients 12
Steps:
- Soak currants in rum overnight.
- In a saucepan, heat the eggnog to a boil. Pour it into a large bowl and add 1 1/2 cups of bread flour. Mix until smooth and let the mixture cool to 110 degrees F (43 degrees C) or just warm to the touch. Add the instant yeast and mix until blended. Cover the bowl with plastic wrap and allow to rise until doubled, 20 to 30 minutes.
- In the bowl of an electric mixer, beat the sugar and butter together until smooth. Beat in the eggs one at a time. Stir in the salt and cinnamon. Pour the egg mixture into the dough and mix until smooth. Gradually add the remaining 2 cups of bread flour and mix for 3 minutes. The dough will be very sticky. Stir in the currants, cover the bowl with plastic wrap, and allow it to rest for 20 minutes.
- Lightly grease a kugelhopf mold or Bundt pan. Sprinkle the bottom of the pan with sliced almonds. Carefully add the dough mixture and cover with plastic wrap. Let the dough rise until doubled, 1 to 1 1/2 hours.
- Preheat an oven to 375 degrees F (190 degrees C).
- Bake the kugelhopf in the preheated oven until the loaf is deep golden brown and the bottom of the loaf sounds hollow when tapped, 30 to 35 minutes. Invert the loaf onto a wire rack to cool. Dust with powdered sugar before serving.
Nutrition Facts : Calories 273.5 calories, Carbohydrate 22.2 g, Cholesterol 94.1 mg, Fat 19.1 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 11.1 g, Sodium 234.1 mg, Sugar 19.5 g
EGGNOG RUM CAKE
Make and share this Eggnog Rum Cake recipe from Food.com.
Provided by Lavender Lynn
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Generously grease a bundt pan or 10" tube pan with soft margarine or butter.
- Press whole almonds and candied cherries against buttered sides and bottom, making a pretty pattern or design on pan.
- Dust lightly with flour. Set pan aside.
- In a large mixing bowl, combine cake mix, nutmeg, eggs, eggnog, melted butter and rum.
- Beat until smooth, about 4 minutes with an electric mixer on medium speed.
- Pour batter into decorated pan.
- Bake in preheated oven @ 350°F for 45- 55 minutes, until toothpick comes out clean.
- Let cool in pan 10 minutes. Invert on rack and cool thoroughly.
HOLIDAY EGGNOG CAKE WITH EGGNOG-RUM GLAZE
This eggnog cake will knock your Christmas stockings off! Whether you're looking for reasons to use up the rest of your eggnog or you just really adore it like I do, it really makes for a delicious, super moist and fluffy cake.
Provided by Cooking Creation
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees. Lightly grease the inside of a fluted cake pan.
- In a medium bowl, cream the butter and sugar, until smooth. Beat in the eggs one at a time. Add the eggnog and vanilla and continue to beat until well combined.
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Gradually stir the flour mixture into the wet ingredients, until just combined. Be careful to not over mix. Pour the batter into the prepared pan.
- Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool for 15 minutes in the pan before removing.
- Make the glaze. In a small bowl, combine the confectioners' sugar, eggnog, rum, vanilla and cinnamon. Set aside. Carefully turn the cake over onto a serving platter. Liberally drizzle the glaze over the cake.
- Serve and enjoy!
EGGNOG RUM BUNDT CAKE
A wonderful way to cook with eggnog. A little time consuming but well worth it. This was at our family Christmas party and everyone including me asked for the recipe. Edited to add if the cake is coming out dry its being overcooked. Every bundt pan is different. If you have a dark coated or heavy one you should be testing the cake with a cake tester as well as if its a regular bundt pan because every oven is different. I always check all my cakes earlier than the timer goes off. Also bundt cakes and eggnog are a heavy cake its dense like a cofffee cake.
Provided by Pumpkie
Categories Dessert
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- 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.
- Set aside.
- To prepare batter: Sift together the flour, baking powder, baking soda, salt and nutmeg onto a sheet of wax paper and set aside.
- Cream butter in the large bowl of an electric mixer on a moderate speed for 3 to 4 minutes.
- Add superfine 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.
- Scrape down the sides of the bowl often.
- Add rum and beat 30 seconds.
- (The batter will be medium thick and very creamy.) Spoon into prepared pan and lightly smooth top with a spatula.
- Bake on center oven rack 55 minutes, or until a wooden pick or cake tester 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 2 minutes.
- Remove from heat and stir in vanilla.
- Place rack with warm cake on a sheet of wax paper.
- Spoon glaze over cake in layers, using all of glaze.
- Cool completely before wrapping.
Nutrition Facts : Calories 400.4, Fat 17.1, SaturatedFat 10.4, Cholesterol 94.1, Sodium 205.6, Carbohydrate 53.6, Fiber 0.7, Sugar 35.6, Protein 4.7
EGGNOG DUMP CAKE
Dump eggnog, cake mix and a few other ingredients into your cake pan and you'll achieve something magical: a supremely easy dessert with a custardy vanilla top and crumbly cake bottom. For an extra-festive presentation, serve it topped with ground nutmeg, whipped cream and caramel sauce.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Put the butter in an 8-by-8-inch nonstick cake pan and place it in the oven while it preheats.
- When the butter is melted, remove the pan from the oven and spray the edges with cooking spray. Evenly sprinkle the cake mix over the melted butter. Using a rubber spatula, stir to combine and then press the mixture into an even layer. Evenly sprinkle the pudding mix over the top, then pour the eggnog all over, tilting the baking dish to distribute. Top with the pecans, sugar and nutmeg.
- Bake until the top is golden brown and mostly set but still a little bit jiggly all over, 40 to 45 minutes. Run a butter knife around the edges to loosen, then let cool for 30 minutes.
- Scoop into bowls while still warm and top with swirls of whipped cream, a drizzle of caramel sauce and more ground nutmeg. If not eating warm, transfer cake from baking dish to a storage container (otherwise, the caramelized cake will stick to the dish).
HOLIDAY MINCEMEAT CAKE WITH EGGNOG RUM SAUCE
I wanted to start a new tradition with my family. I love mincemeat, and this cake is a way to share that enjoyment with my friends and family. Since I was a working mother, I also wanted to create a dessert that was convenient. I am now asked for the recipe every time I make it.
Provided by Food Network
Categories dessert
Number Of Ingredients 9
Steps:
- Heat oven to 350 deg. Spray oven-safe 11-inch skillet or a 9 X 13 cake pan with nonstick cooking spray.
- Prepare cake mix according to package directions, except reduce the water by 1/4 cup. After mixing, fold in the mincemeat and nuts.
- Bake 35 to 40 min. Cake is done with toothpick inserted in center of cake comes out clean.
- Let cool 5 min. Run a knife around edge of pan and invert onto serving plate.
- Sauce: Combine butter, sugar and eggnog in small saucepan. Bring to a boil. Boil for 2 min. Remove from heat stir in rum or rum extract and a dash of nutmeg. Serve warm.
EGGNOG POUND CAKE
Make and share this Eggnog Pound Cake recipe from Food.com.
Provided by Hey Jude
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Generously grease a 10-inch tube or bundt pan with the softened butter; press almonds on sides and bottom of pan; set aside.
- In a large bowl, combine cake mix, nutmeg, eggs, eggnog, the melted butter and the rum.
- Using an electric mixer, beat until smooth and creamy (about 4 minutes at medium speed) or beat about 450 strokes with a wooden spoon; pour batter into prepared pan.
- Bake in a 350° oven for 45 to 55 minutes or until a wooden pick inserted in center comes out clean.
- Let cool in pan for 10 minutes; then invert cake onto a rack to cool completely.
Nutrition Facts : Calories 368.9, Fat 17.8, SaturatedFat 6.8, Cholesterol 79, Sodium 440.9, Carbohydrate 45.2, Fiber 1.1, Sugar 26.2, Protein 6.3
HOLIDAY EGGNOG CAKE
This is a recipe that I have had for ages and is a special treat during the holiday season. This cake is very rich. It is also pretty easy to make, and pretty to look at (if garnished with some nutmeg and red and green cherries). You can make it up to 24 hours in advance, but be sure to refrigerate any leftovers.
Provided by JackieOhNo
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees. Combine cake mix, eggs, eggnog, butter, nutmeg and rum extract in a large bowl. Beat for 4 minutes. Pour batter into 2 wax-paper lined greased and floured 9-inch round cake pans. Bake for 30 minutes or until cake tester comes out clean. Cool for 10 minutes in pans, then turn out onto wire rack and cool thoroughly.
- Meanwhile, make filling. In a stainless steel or glass saucepan, combine cornstarch with small amount of eggnog and blend until smooth. Blend in remaining eggnog and cook over simmering water until thickened and smooth. Add rum extract and cool. When cooled, spread between cake layers.
- To make frosting, combine cream, sugar, salt, vanilla and extracts in a mixing bowl and chill. Whip until soft peaks form. Soften gelatin in water. Place over hot water until dissolved. Drizzle dissolved gelatin into whipped cream and continue to beat until stiff. Frost cake and garnish with nutmeg and red and green cherries, if desired. Refrigerate until serving time, up to 24 hours.
Nutrition Facts : Calories 372.5, Fat 22.4, SaturatedFat 11.9, Cholesterol 108.2, Sodium 293.2, Carbohydrate 38.3, Fiber 0.4, Sugar 22, Protein 5.1
HOLIDAY RUM EGGNOG BUNDT CAKE
I am posting some neat holiday recipes for using eggnog. Since eggnog is a once a year treat, it can be fun to use it in recipes. Enjoy! 8)
Provided by OceanIvy
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Grease bundt pan well.
- Press almonds onto bottom of pan.
- Mix other ingredients well, for five minutes.
- Pour into pan.
- Bake at 50-60 minutes, or until a toothpick inserted in cake comes out clean.
- Let cool for 10 minutes and then invert onto a plate.
Nutrition Facts : Calories 3606.8, Fat 166.7, SaturatedFat 38.9, Cholesterol 658, Sodium 4231.2, Carbohydrate 461, Fiber 11.3, Sugar 256.4, Protein 59.9
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