Ingredients
- CAKE
- 1 1/2 cups granulated sugar
- 1/2 cup butter, softened (no margarine for this)
- 1 cup eggnog (full-fat eggnog, the kind sold in the grocery store)
- 8 ounces sour cream (full-fat)
- 1 to 2 tablespoons dark rum (or 2 teaspoons rum extract)
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground mace
- GLAZE
- 1/2 cup powdered sugar
- 2 tablespoons eggnog (use full-fat)
- 1/8 teaspoon ground nutmeg
How to Make
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Step 1: Grease 12-cup round molded cake pan with shortening.
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Step 2: For the cake; In a large bowl, beat 1 1/2 cups granulated sugar and 1/2 cup butter with electric mixer on medium speed. Beat in 1 cup eggnog, the sour cream, rum extract and eggs until blended.
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Step 3: In a separate bowl, whisk together flour and remaining dry cake ingredients. Stir dry mixture into wet mixture. Spoon evenly into pan (on top of the topping). Cover and refrigerate at least 8 hours or up to 24 hours.
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Step 4: Preheat oven to 350°F.
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Step 5: Uncover pan; bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes and then flip out onto a rack to cool completely.
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Step 6: In a small bowl, mix all glaze ingredients until smooth. Add more eggnog if not thin enough to drizzle. Spoon over coffee cake.
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Step 7: Cut and serve.
We hope you enjoy this recipe!
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