Rum And Eggnog Cake - cooking recipe

Ingredients

1 1/2 c. butter
3 eggs
1 1/4 c. dairy eggnog
2 1/4 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. ground nutmeg
1 c. diced mixed candied fruits and peels
1/2 c. golden raisins
1/2 c. chopped pecans
2 Tbsp. all-purpose flour
1 c. sugar
1 to 1 1/2 c. rum or 1 1/2 c. orange juice plus 1/2 tsp. rum extract
1 recipe Eggnog Glaze

Preparation

Let butter, eggs and eggnog stand at room temperature 30 minutes.
Grease and flour 10-inch fluted tube pan.
Stir together 2 1/4 cups flour, baking powder and nutmeg.
Toss together fruits, raisins, nuts and 2 tablespoons flour.
Set aside.
In a mixing bowl, beat butter with mixer on medium speed for 30 seconds. Slowly add sugar; beat 10 minutes until fluffy and light.
Add eggs 1 at a time, beating 1 minute after each.
Add flour mixture and eggnog alternately to egg mixture, beating on low speed after each, just until combined.
Do not overbeat.
Stir in 1/4 cup rum or 1/4 cup orange juice and rum extract.
Fold in fruit.
Pour batter into prepared pan.
Bake at 350\u00b0 for 50 to 60 minutes or until toothpick inserted in the middle comes out clean.
Cool on wire rack for 15 minutes.
Remove from pan and cool completely. Poke holes in cake.
Soak a 100% cotton cheeses cloth with 1 cup rum or 1/2 cup orange juice.
Wrap in cheesecloth.
Wrap lightly in foil and seal in a plastic storage bag.
Store cake in refrigerator or freezer for 1 to 2 days to mellow flavors.
After 1 day, drizzle with 1/4 cup rum or orange juice.
Rewrap for another day or serve.
Before serving, drizzle with eggnog glaze.