Spiced Eggnog Rum cake ~ Spiced Rum glaze ~ Fall Recipes

Spiced Eggnog Rum Cake

1 cup butter, softened
3 cups granulated sugar
6 large eggs
3 cups of sifted cake flour (cake flour is sifted before the measure!)
¾ teaspoon baking powder
½ teaspoon salt
1 cup eggnog
2 teaspoons vanilla extract
4-5 Tablespoons spiced rum
1 teaspoon cinnamon
¾ teaspoon nutmeg
½ teaspoon allspice
¼ teaspoon ground cloves
¾ cup toasted pecans dusted in flour

1 cup powdered sugar
2-3 Tablespoons Spiced Rum or heavy whipping cream

Generously grease and flour bundt pan and preheat oven to 350*

Beat butter at medium speed with a mixer about 2 minutes or until creamy. Gradually add granulated sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.

Combine flour, baking powder, and salt. Add to butter mixture alternating with eggnog. Stir in pecans, vanilla and 2 Tablespoons spiced rum.

Pour half of mixture into the bundt pan. Stir cinnamon, nutmeg, allspice, and cloves into the remaining batter. Pour batter in. Swirl batters together using a knife.

Bake at 350 for 50 - 60 minutes. Let stand 15 minutes then turn out cake and let cook on a wire rack.

Drizzle cooled cake with remaining rum.

Combine Powdered sugar and Rum. (you can use melted butter or heavy cream for a less alcohol flavor) Drizzle over cake. Dust with powdered sugar.