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home > recipes > dessert > eggnog bundt cake
1/2 cup dried cranberries or raisins 2 Tbs dark rum or water 1 cup (2 sticks) unsalted butter, room temperature 2 cups sugar 3 large eggs, room temperature 3 cups all-purpose flour 2 tsp baking powder 1/4 tsp salt 1/8 tsp freshly grated nutmeg 1 cup eggnog mixed with 1 tsp vanilla extract 1 Tbs grated orange zest Glaze ingredients 3 Tbs orange juice 1 Tbs dark rum 3/4 cup granulated sugar 1. Soak raisins in rum in a small bowl for 15 minutes. 2. Adjust rack to lower third of oven. Preheat the oven to 325°F to 350°F . Butter a 9 to 10 inch bundt pan . 3. Using an electric mixer on medium speed, beat butter until creamy, 30-45 seconds. Add sugar and beat until light and fluffy, about 5 minutes. Scrape bowl with a rubber spatula occasionally as needed. Add eggs one at a time, beating well after each addition. 4. In a separate bowl, sift together flour, baking powder, salt and nutmeg. 5. At very low speed, add dry ingredients in 4 additions, alternating with eggnog (begin and end with dry ingredients). Scrape bowl occasionally. Gently fold in orange zest, raisins or cranberries and any remaining rum.

Eggnog Bundt Cake


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list all recipes for DESSERT (517)
list all recipes by BUTTERFLYDOG (1134)


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keyword: eggnog
keyword: bundt
recipes for dessert
recipes by butterflydog
Email Address:
(posted January 12, 2007)

1/2 cup dried cranberries or raisins
2 Tbs dark
rum or water
1 cup (2 sticks)
unsalted butter, room temperature
2 cups
sugar
3 large
eggs, room temperature
3 cups
all-purpose
flour
2 tsp
baking powder
1/4 tsp
salt
1/8 tsp freshly grated
nutmeg
1 cup
eggnog mixed with 1 tsp vanilla extract
1 Tbs grated
orange zest

Glaze ingredients
3 Tbs
orange juice
1 Tbs dark
rum
3/4 cup
granulated
sugar

1. Soak raisins in
rum in a small bowl for 15 minutes.

2.
Adjust rack to lower third of oven. Preheat the oven to 325°F to 350°F . Butter a 9 to 10 inch bundt
pan .

3. Using an electric
mixer on medium speed, beat butter until creamy, 30-45 seconds. Add sugar and beat until light and fluffy, about 5 minutes. Scrape bowl with a rubber
spatula occasionally as needed. Add eggs one at a time, beating well after each addition.

4. In a separate bowl,
sift together flour,
baking powder, salt and nutmeg.

5. At very low speed, add
dry ingredients in 4 additions, alternating with eggnog (begin and end with dry ingredients). Scrape bowl occasionally. Gently fold in orange zest, raisins or cranberries and any remaining rum.


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