Holiday Eggnog Cake With Eggnog-Rum Glaze - cooking recipe

Ingredients

1/2 cup butter, room temperature
1 cup white sugar
2 large eggs, room temperature
1 1/2 cups eggnog, room temperature
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
Eggnog-Rum Glaze
1 cup confectioners' sugar
3 tablespoons eggnog
1 teaspoon rum
1/2 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon

Preparation

Preheat oven to 325 degrees. Lightly grease the inside of a fluted cake pan.
In a medium bowl, cream the butter and sugar, until smooth. Beat in the eggs one at a time. Add the eggnog and vanilla and continue to beat until well combined.
In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Gradually stir the flour mixture into the wet ingredients, until just combined. Be careful to not over mix. Pour the batter into the prepared pan.
Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool for 15 minutes in the pan before removing.
Make the glaze. In a small bowl, combine the confectioners' sugar, eggnog, rum, vanilla and cinnamon. Set aside. Carefully turn the cake over onto a serving platter. Liberally drizzle the glaze over the cake.
Serve and enjoy!