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Just Desserts: Butter Eggnog Cake

Cake:

  • 1/2 cup sliced almonds
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup light brown sugar, packed
  • 3/4 cup granulated sugar
  • 4 eggs
  • 1 1/2 teaspoons almond extract
  • 1/2 teaspoon imitation rum extract
  • 3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup eggnog

Preheat oven to 350°F.

Grease and flour a 10-inch bundt or tube pan. Sprinkle the almonds into the bottom of the prepared pan.

In a large mixing bowl, cream butter and sugars until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add almond and rum extracts; mix well.

In a medium bowl, combine flour, cinnamon, nutmeg, baking powder, baking soda and salt. Add to creamed mixture, alternately with eggnog; mix well.

Pour into prepared pan. Smooth top.

Bake for 55 to 60 minutes or until a toothpick inserted in cake comes out clean. Cool in pan for 15 minutes.

After the 15 minutes have elapsed, remove cake from pan. Pour half the glaze (see below) into the empty cake pan. Return cake to the pan. With a long skewer, poke holes into cake. Slowly pour the remaining glaze onto the cake so that it will seep into the holes. Cool cake completely in the pan. Invert onto a serving platter.

BUTTER-RUM GLAZE

  • 1 cup sugar
  • 1/2 cup (1 stick) butter
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons imitation rum extract

While cake is cooling, combine sugar, butter, ½ cup water and cinnamon in a small saucepan. Bring to a boil. Boil and stir for 3 minutes. Remove from heat. Stir in rum extract.

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