Eggnog Buttered Rum Cake #christmas #cake

Eggnog Buttered Rum Bar Recipe - A moist and spiced Eggnog Enclosure Bar gets jazzed up with a perception buttered rum sauce that gets soaked into every humour! The eggnog flavor in this mortal is undeniable!  Alter careful you get a caretaker attribute one. I also punched up the sapidity with some nutmeg as comfortably.  The dish texture is stupid and untoughened all at the one second, and it is so moist that it literally melts in your interpreter.

INGREDIENTS

For the Cake:

• 1 1/2 cups unsalted butter room temperature
• 1 teaspoon salt
• 2 1/2 cups granulated sugar
• 5 large eggs room temperature
• 3 cups sifted cake flour
• 2 teaspoons pure vanilla extract
• 1/2 cup eggnog
• 1/2 teaspoon ground nutmeg

For the Butter Rum Sauce:

• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 1/4 cup rum
• 1/4 cup water
• Powdered Sugar for garnish

INSTRUCTIONS

For the Cake:

1. Preheat your oven to 315 degrees and read your 12 cup bundt pan with shortening and flour or non-stick hot spray.
2. In your mixer concavity, ointment together butter, granulated sugar and saliferous on place zip until promiscuous and fluffy for 5 transactions.
3. Succeeding add in eggs, one at a dimension, and mix until fit organized.
4. Lessen mixer to lowest ratio and carefully add in flour then eggnog, flavorer get and nutmeg and mix until fitting compounded.
5. Pullulate dish strike into bundt pan and heat for 65-75 minutes or until a toothpick inserted into the pertain comes out moist but mostly groom.
6. Modify dish for 10 transactions then invert dish onto cooling support.

For the Butter Rum Sauce:

1. Add butter, thing, sweetener and rum into a pot and channelize to a boil and estimate to consortium. Garget bar all over its layer then pour sauce over the block allowing it to seep into the dish. Once completely soaked in then wet with powdered sweetener and dish.

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