EGGNOG RUM BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease inside of a 10 inch bundt pan with shortening and dust with flour, or spray lightly with cooking spray.
• Set aside.
• To prepare batter: Sift together the flour, baking powder, baking soda, salt and nutmeg onto a sheet of wax paper and set aside.
• Cream butter in the large bowl of an electric mixer on a moderate speed for 3 to 4 minutes.
• Add superfine sugar in three additions, beating 1 minute after each portion is added.
• Add eggs one at a time, beating about 45 seconds after each is added.
• Blend in vanilla extract.
• On low speed, alternately add sifted mixture in three additions with the eggnog in two addtions, beginning and ending with sifted mixture.
• Scrape down the sides of the bowl often.
• Add rum and beat 30 seconds.
• (The batter will be medium thick and very creamy.) Spoon into prepared pan and lightly smooth top with a spatula.
• Bake on center oven rack 55 minutes, or until a wooden pick or cake tester inserted in the center comes out clean.
• Let cake set in pan on a rack 10 minutes before unmolding onto a rack.
• To prepare glaze: While cake is cooling in the pan, place butter, granulated sugar and rum in a nonreactive saucepan.
• Set over low heat and stir until the sugar dissolves.
• Bring to a boil, reduce heat and simmer 2 minutes.
• Remove from heat and stir in vanilla.
• Place rack with warm cake on a sheet of wax paper.
• Spoon glaze over cake in layers, using all of glaze.
• Cool completely before wrapping.