Rum and Eggnog Cakes

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. 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.

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.

Caramelized Pear Upside-Down Cake

Fine Cooking Magazine

Softened unsalted butter for the pan.

For the Topping:
2 medium firm-ripe Bosc pears (about 1 lb.)
1 recipe Basic Caramel
4 T. unsalted butter, cut into 4 pieces

For the Cake:
1 1/2 c. flour
1 3/4 t. baking powder
1/2 t. ground ginger
1/2 t. ground cinnamon
1/4 tsp. salt
1/2 c. whole milk
1 1/2 t. pure vanilla extract
8 T. unsalted butter (softened)
1 c. packed light brown sugar
2 lg. eggs

Butter bottom and sides of a 9x2-inch round cake pan (don't use a springform pan, as the caramel might leak out during baking). Line the bottom of the pan with a round of parchment and butter the top of the paper.

Making the topping:

Peel, core, and cut the pears lengthwise into 1/4-inch thick slices. Arrange the pear slices on the bottom of the pan in a circle around the edge, overlapping them slightly, with the pointed ends towards the center. If necessary, cut a little off the pointed ends to make the slices fit better. Or if the pear slices don't reach all the way to the middle, arrange a few of the shorter slices in the center to cover the bottom of the pan.
Make the Basic Caramel according to the directions. Immediately remove the pan from the heat and whisk in the 4 T. of butter one piece at a time, until they are completely melted. Carefully pour the hot caramel evenly over the pears (it should spread over the pears and onto the bottom of the pan).

Make the cake batter:

Sift the flour, baking powder, ginger, cinnamon, and salt into a medium bowl. Stir to combine. In a small bowl, stir together the milk and vanilla.
Beat butter on medium-high speed until light and fluffy, about 1 minute. Turn the mixer to medium and slowly add the brown sugar. Increase the speed to high and continue to mix until lightened in texture and color, 2-3 minutes total. Reduce the speed to medium and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Reduce the speed to low and alternate adding the flour mixture and milk mixture in five additions, beginning and ending with the flour. Mix each addition just enough to incorporate, as over mixing will lead to a tougher cake. Scrape down the sides of the bowl one last time and mix briefly to blend well.

Bake the cake:

Spoon the batter in large dollops over the pears and smooth it into an even layer with an offset spatula. Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, 35-45 minutes. Transfer the pan to a wire rack and cool for 10 minutes.
Run a knife around the edge of the pan. Turn a cake plate upside down on top of the bake pan and, using pot holders, carefully invert the cake pan onto the plate.

*I made this for the office girls, they loved it. I think its better if you let the cake set for a few hours so that the caramel and pear flavor can seep into the cake. I served it with a big dollop of whip cream.