Eggnog Pound Cake With Warm Rum Sauce Recipes

EGGNOG POUND CAKE

Steps:

• Preheat the oven to 350°F. Move the oven rack to the lower 1/3 of the oven. Grease and flour a tube or bundt pan or spray with baking spray. Set aside.
• Sift together the flour, baking powder, salt, nutmeg and cinnamon.
• In the bowl of a stand mixer, cream together butter sugar, rum and vanilla extracts. Beat for 2-3 minutes until fluffy and fully combined.
• Add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl periodically.
• Gradually add the sifted dry ingredients alternately with eggnog. Beginning and ending with flour. After all has been added, increase the speed of the mixer and beat just until fully combined. Stop and scrape the sides of the bowl as needed.
• Spread evenly into the prepared pan. Bounce the pan on the counter to settle batter.
• Place into the oven and bake for 1 hour 10-15-minutes or until a cake tester inserted into the center shows moist crumbs. Check halfway through and lay a piece of aluminum foil on top to prevent over browning, if needed.
• Cool in the pan for 15 minutes then remove and place onto a cooling rack to cool completely. Dust with powdered sugar or glaze, if desired.
• To glaze: In a small bowl whisk together powdered sugar, eggnog butter and rum extract. (May use 1-2 Tbsp dark rum in place of extract, if preferred.) Add additional eggnog until your desired thickness is reached.
• Drizzle over cake and dust with nutmeg. Store chilled.

EGGNOG POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube can. Combine first six ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., Meanwhile, for sauce, in a heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 1-2 minutes longer. Remove from heat. , In a bowl, whisk a small amount of hot mixture into egg yolk; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla. Cool completely. Fold in whipped cream; refrigerate until cold. Serve sauce with cake; if desired, sprinkle with nutmeg.

HOLIDAY MINCEMEAT CAKE WITH EGGNOG RUM SAUCE

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 SAUCE

Steps:

• In a double boiler, combine the flour, sugar and salt. Gradually stir in eggnog until smooth. Cook and stir over medium heat for 6-8 minutes or until thickened. Remove from the heat; cool. Cover and refrigerate until serving.

EGGNOG ICE CREAM WITH HOT BUTTERED RUM SAUCE

Steps:

• In a small bowl, whisk egg yolks and sugar; set aside. In a large heavy saucepan, combine the cream and milk. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean., Heat cream mixture until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg mixture. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture is thickened and coats the back of a spoon., Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in rum and nutmeg. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Discard vanilla bean. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving., For sauce, in a small saucepan, melt butter over medium heat. Stir in brown sugar, cream and corn syrup; cook and stir until sugar is dissolved. Remove from the heat; stir in rum. Serve with ice cream.