This is one of Grandma Nukaya's favorite holiday cakes, it must be the real rum.
1 1/2 c. butter
3 eggs
2 1/4 c. flour
2 t. baking powder
3/4 t. ground nutmeg
1 c. diced mixed candied fruits and peels
1/2 c. golden raisins
1/2 c. chopped pecans
2 T. flour
1 c. sugar
1 1/4 c. dairy eggnog
3/4 to 1 1/4 c. rum or 3/4 to 1 1/4 c. orange juice please 1/2 t. rum extract
(I use the real rum)
Eggnog Glaze
1 1/2 c. butter
3 eggs
2 1/4 c. flour
2 t. baking powder
3/4 t. ground nutmeg
1 c. diced mixed candied fruits and peels
1/2 c. golden raisins
1/2 c. chopped pecans
2 T. flour
1 c. sugar
1 1/4 c. dairy eggnog
3/4 to 1 1/4 c. rum or 3/4 to 1 1/4 c. orange juice please 1/2 t. rum extract
(I use the real rum)
Eggnog Glaze
1. Allow butter and eggs to stand at room temperature for 30 minutes. Preheat oven to 350 degrees. Grease and lightly flour twelve 4-inch individual fluted tube pans or one 10-inch fluted tube pan; set aside.
2. In a bowl mix 2 1/4 c. flour, baking powder and nutmeg; set aside. In another bowl, toss together candied fruits, raisins, pecans and the 2 T. flour; set aside.
3. In a large bowl, beat butter for 30 seconds on high. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating for 1 minute after each addition.
4. Alternately add flour mixture and eggnog to butter mixture, beating on low speed just until combined after each addition. (DO NOT overbeat.) Stir in 1/4 c. of them rum or orange juice mixture. Fold in fruit mixture. Pour into prepared pans.
5. Bake until a wooden toothpick inserted comes out clean. Allow about 30 minutes for the 4-inch pans or 55-60 minutes for the 10-inch pan. Cook in pan(s) on wire rack for 15 minutes. Remove cake from pan(s)
6. Using a toothpick, poke holes all over each cake. Soak a double-thick square of 100 percent-cotton-cheesecloth in the remaining rum or orange juice mixture using 1 c total of the mixture for 4-inch cakes or 1/2 c of the mixture for the 10-inch cake. Chill remaining rum or juice mixture. Wrap cakes in moistened cheesecloth. Place in resealable plastic bag(s). Chill for up to 2 days to mellow flavors, drizzling with 1/4 c. or the remaining rum or juice mixture after the first day.
7. To serve, remove cheesecloth and drizzle cake with Eggnog Glaze; let dry.
2. In a bowl mix 2 1/4 c. flour, baking powder and nutmeg; set aside. In another bowl, toss together candied fruits, raisins, pecans and the 2 T. flour; set aside.
3. In a large bowl, beat butter for 30 seconds on high. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating for 1 minute after each addition.
4. Alternately add flour mixture and eggnog to butter mixture, beating on low speed just until combined after each addition. (DO NOT overbeat.) Stir in 1/4 c. of them rum or orange juice mixture. Fold in fruit mixture. Pour into prepared pans.
5. Bake until a wooden toothpick inserted comes out clean. Allow about 30 minutes for the 4-inch pans or 55-60 minutes for the 10-inch pan. Cook in pan(s) on wire rack for 15 minutes. Remove cake from pan(s)
6. Using a toothpick, poke holes all over each cake. Soak a double-thick square of 100 percent-cotton-cheesecloth in the remaining rum or orange juice mixture using 1 c total of the mixture for 4-inch cakes or 1/2 c of the mixture for the 10-inch cake. Chill remaining rum or juice mixture. Wrap cakes in moistened cheesecloth. Place in resealable plastic bag(s). Chill for up to 2 days to mellow flavors, drizzling with 1/4 c. or the remaining rum or juice mixture after the first day.
7. To serve, remove cheesecloth and drizzle cake with Eggnog Glaze; let dry.
Eggnog Glaze
In a small bowl, stir together 1 c. powdered sugar, 1 T. dairy eggnog, 1 T. corn syrup, and 1/2 t. light rum or 1/4 t. rum extract. Stir in enough additional eggnog, 1 t. at a time, to make a glaze of drizzling consistency.
To Bake Ahead
Prepare, bake, and cool cake as directed through step 5. Place in a freezer bag; seal. Freeze for up to 3 months. thaw in the refrigerator. To serve, drizzle with 1/4 c. rum or orange juice mixture, then with Eggnog Glaze; let dry.
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