EGGNOG BUTTER CAKE

Eggnog Butter Cake image

Provided by Thomas L. Willis

Categories Dessert

Time 1h10m

Yield 1 large cake, 16 serving(s)

Number Of Ingredients 15

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1/2 cup softened butter
1 1/2 cups sugar
2 large eggs
1 tablespoon rum extract
1 tablespoon vanilla extract
3 cups flour
2 1/2 tablespoons baking powder
3/4 teaspoon salt
2 tablespoons water
red and green glazed cherries
1 1/2 cups eggnog
3 tablespoons eggnog
2 tablespoons light corn syrup
1/2 teaspoon rum extract
2 3/4 cups confectioners' sugar

Steps:

Beat butter until creamy.
Gradually add sugar, beating until light and fluffy.
Add eggs, one at a time, beating well.
Blend in flavorings.
Stir together flour, baking powder, and salt.
Add flour mixture and wet ingredients (Egg Nog and Milk) to butter mixture alternately, beating until smooth after each addition.
Turn into greased and floured 10 inch tube or bunt pan.
Bake at 350 degrees for 50 to 55 min or until cake tests clean with tooth pick.
Cool in pan for 15 minutes.
Remove from pan.
Cool, right side up, on rack.
To make Icing: Combine egg nog, light corn syrup and rum extract. Gradually add 2 3/4 cup sifted confectioners sugar, beating until smooth.
For Icing: combine confectioners sugar with wet ingredients beat until smooth.
High Altitude Directions 5000- 6500 feet: Cake-Decrease baking powder to 2 1/4 teaspoon. Bake at 375 degrees for 40 to 55 minutes. Icing-Add 1 to 1 1/2 teaspoons egg nog.