GOOD EATS: eggnog cake with salted caramel glaze


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A sure sign of the holidays is that creamy, delicious mixture known as eggnog. Yumbo. I had some around my house and as satisfying as it is to drink straight up I thought I would use it to make this delicious cake recipe so it would last even longer and I could share it with even more friends. The fresh nutmeg really brings out the eggnog flavour and the salty & sweet caramel glaze just puts it over the top. Keep reading for the recipe and ‘how to’ for this delicious treat.

I adapted this recipe from this one for mini-bundt cakes. I had this beautiful copper bundt cake pan that I was dying to use and decided to do one big cake instead of a bunch of minis.

WHAT YOU NEED (for the cake):
– 3 cups all-purpose flour
– 2 tsp baking powder
– 1/4 tsp. salt
– 1 tsp fresh ground nutmeg
– 1 cup (2 sticks) room temp. butter
– 1 1/2 cups granulated sugar
– 3 large eggs
– 1 cup eggnog
– 1 tsp. vanilla

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Preheat the oven to 375 degrees F. Butter and flour a bundt pan and set aside.

In a medium bowl, whisk together the flour, baking powder, salt and nutmeg.

In a large bowl with a stand mixer (or handheld electric mixer), beat the butter until creamy, about 30 seconds. Add the sugar and beat until light and fluffy. Add the eggs one at a time, mixing after each addition. Combine the eggnog and vanilla in a measuring cup and add to mixture.

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Add the dry ingredients to the butter/sugar mixture. Mix well then spoon the batter into cake pan.

Bake for 60 minutes, or until a skewer comes out clean (may need more time depending on your mixture & oven). Keep an eye on this and adjust for your oven. Because this was originally for mini bundt cakes I had to adjust the timing for one big cake.

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Let the cake cool then turn upside down and release from pan. You’ll end up with this beautifully designed edible work of art.

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As if it doesn’t already look delicious enough, now comes the part that puts it over the top – the salty caramel glaze.

WHAT YOU NEED (for the glaze):
– 4 tbsp. unsalted butter
– 1/2 cup packed light brown sugar
– 1/3 cup heavy cream
– 1 tbsp. sea salt (plus more for sprinkling on the top)
– 3/4-1 cup of confectioners sugar, sifted

Combine the butter, brown sugar and heavy cream in a small sauce pan. Bring to a boil over medium heat, stirring constantly.

Remove from the heat and transfer to a bowl. Let cool slightly.

Add the sea salt and beat for 1-2 minutes. Add 3/4 cup confectioners sugar and beat until no lumps remain. Add more sugar if you think the glaze is too thin.

Place the bundt cake on a parchment covered baking sheet or platter. Spoon that delicious goodness over the top of the cake. I gathered up the drippings and re-poured them over the top. No sense to waste! Although it will be VERY hard to refrain from sneaking a lick of this salty-sweet-too-good-to-be-true-butter-and-sugar liquid crack* (*not really crack).

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For the final touch, add a  small sprinkle of sea salt over the top of the cake just before serving.

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This cake is just dying to be paired with some amazing vanilla ice-cream which I didn’t happen to have but I highly recommend when serving to guests. If you can find eggnog ice-cream that would be amazing.

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If you like this delicious recipe, you can find more good eats here.

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