Eggnog Bundt Cake With Eggnog Cream Sauce Aired 12..22.15

Chef Fred
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Eggnog Bundt Cake With Eggnog Cream Sauce

Cake Ingredients
2 ¾ cups flour
1 cup white sugar
¼ tsp. ground nutmeg
½ tsp. salt
2 tsp. baking powder
½ tsp. baking soda
2 tsp. rum extract
1 tsp. vanilla extract
½ cup softened butter or alternative
2 eggs, beaten
1 cup eggnog

Eggnog Cream Sauce Ingredients

2 cups eggnog
2 tbsp. corn starch
2 tsp. rum extract
¼ tsp. ground nutmeg

Basic Cake Preparation

Preheat the oven to 350 degrees. Spray and flour a Bundt pan and set aside. Place all of the dry cake ingredients in a large bowl. Stir to combine evenly and set aside. In a second bowl, add the beaten eggs, eggnog, softened butter, and extracts. Again, mix until combined well. Pour the wet ingredients into the dry mixture and stir until all of the dry ingredients are moistened. If you over mix this batter, gluten will form and ruin the cake quality.

Now, pour the mixture into the prepared Bundt pan and level with a spatula. Bake for 50-60 minutes, or until an inserted tooth pick pulls out clean. Remove the cake from the oven and cool on a rack for 15 minutes.

Cover the open cake with a display plate and invert quickly. Gently shake the cake and pan until the cake releases and drops on to the plate. Set back on the cooling rack while you prepare the eggnog cream sauce.

Eggnog Cream Sauce Preparation

Bring water to a boil in the bottom of a double boiler. In the top of the double boiler, add all of the ingredients and stir to incorporate evenly. Place the top pan over the boiling water and stir constantly, until the mixture thickens. The finished sauce will resemble a soft pudding. Quickly remove the finished sauce from the heat and place it in a container of choice.

Using a spoon, Drizzle the hot sauce across each cake slice. Garnish with a lite dusting of ground nutmeg.

Yield: 8-10 servings
Prep time: Active:20 minutes, Passive: 15minutes
Cook time: Cake: 50-60 minutes, sauce: 4-5 minutes  

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