EGGNOG POUND CAKE WITH RUM GLAZE

Eggnog Pound Cake with Rum Glaze image

Provided by Susan Feliciano

Categories Cakes

Time 1h45m

Number Of Ingredients 16

CAKE
1/2 c dried currents
2 Tbsp dark rum
3 c all purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
1/8 tsp ground nutmeg
1/2 c unsalted butter, softened
1/2 c canola oil
2 c raw (unrefined) sugar
3 large eggs
1 c eggnog mixed with 1 teaspoon vanilla
GLAZE
2 Tbsp water
2 Tbsp rum
3/4 c white granulated sugar

Steps:

1. Preheat oven to 325°F. Grease and flour a 9-inch Bundt pan. In a small bowl, soak currents in rum for at least 15 minutes.
2. Combine flour, baking powder, salt, and nutmeg in a medium bowl, stir, and set aside.
3. In a mixing bowl, beat butter with oil on medium speed for 30 seconds. Add sugar and beat for 5 minutes on medium speed. Add eggs one at a time, beating 30 seconds after each addition. Scrape sides of bowl.
4. Then, with mixer on low speed, alternately beat in eggnog and flour mixture. When well mixed, fold in the currents and rum. Spread mixture in prepared Bundt pan.
5. Bake 55-65 minutes or until a knife inserted in center comes out clean. Cool cake in pan on a wire rack for 10 minutes.
6. While cake is cooling, combine the glaze ingredients. Turn the cake out onto serving platter. Use a pastry brush to spread glaze on warm cake. Allow to cool completely before serving.