Rum and Eggnog Pound Cake

• Refrigerated

  • 5 Egg

• Baking & Spices

  • 1 tsp Cinnamon
  • 3 cup Flour
  • 1 1/2 cup Powdered sugar
  • 1 tsp Salt
  • 1 Pinch Salt
  • 3 1/2 cup Sugar
  • 3 tsp Vanilla

• Dairy

  • 2 stick Butter, unsalted
  • 4 tbsp Butter
  • 1 dollop Sour cream

• Beer, Wine & Liquor

  • 1 1/4 cup Eggnog
  • 1 tsp Rum extract

Found on bsugarmama.com

Description

Ingredients

• 3 ½ c. sugar
• 2 stick unsalted butter, softened
• 5 egg, room temperature
• 3 c. flour, sifted
• 1 c. eggnog
• 1 tsp. Rum Extract
• 2 tsp. Vanilla extract
• 1 tsp. cinnamon
• 1 tsp. Salt
• 1 dollop sour cream
• Icing:
• 1 ½ c. powdered sugar
• 4 tbsp. Butter, melted
• 2 ½ tbsp. Eggnog
• 1 tsp. Vanilla extract
• Pinch of salt

Directions

• Preheat oven to 325 degrees
• In a large bowl using a handheld or standing mixer, add the butter and cream the butter with the sugar until light and fluffy. Use a rubber spatula to scrape the edges. Add the eggs one a time, adding a new egg after each is well blended.
• Add the flour ½ cup at a time, add the egg nog, salt, cinnamon, rum and vanilla extract. Spray a Bundt Cake Pan with baking spray and pour in the cake batter. Place the rack in the middle of the oven and bake the cake for 50-60 minutes. ALlow the cake to cool.
• Icing: In a large bowl, add powdered sugar, melted butter, eggnog, pinch of salt, and vanilla extract and mix together until smooth. Pour over the cake and serve.