Many people already know about Eierlikörkuchen from a German grandma – who, of course, has made the world’s best. Same recipe can be used as Rumkuchen (Rum cake). Incidentally, those cakes are often made with an oil and butter mixture. This creates a very special moisture. In the classic version, it is baked in a Gugelhupf form. But even in the spring or larger pound cake pan, this cake will look and taste delicious.
Eggnog liquor cake ingredients Evan Williams Eggnog is Whisky based Eggnog Liquor Verpoorten with Brandy Evan Williams Eggnog Liquor with Whiskey Christian Brother’s Eggnog liquor with Brandy Bake about 1 hour at 350F. Remove baked Eggnog liquor cake from oven, wait 10 minutes, then shake a little. Remove baked Eggnog liquor cake from form by turning it upside down on a plate or baking grate. Punch some holes on top with a toothpick. Roast 1 cup of Walnuts in a pan Prepare the glaze for the cake Cover baked Eggnog liquor cake with sugar glaze soak and walnuts Move Eggnog liquor cake to a plate Egg liquor cake Serve when cooled Same can be done with Rum cake or Rumkuchen. This one has a Sugar glaze
If Eggnog liquor is not available, mix Eggnog and brown Rum. If you decide to make a
Rum cake, just use plain brown rum.
If you like it sweet, put holes on top of the warm cake, drip the glaze over it. If there are only adults eating cake, use a meat injection syringe and push liquor inside the hot/warm cake after you take it out of the oven.
For this recipe I used a large Guglhupf form about 9.5″. This cake will taste better the next day, so wrap it in some plastic foil overnight.
Eggnog Liquor Cake/ Rum Cake
2 3/4 cups flour
3 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 pack. vanilla pudding powder (cooking type)
1.5 cups sugar
1/2 cup butter
1/2 cup vegetable oil
4 large eggs
1 tsp vanilla extract
1/2 cup milk
1/2 cup Egg Liquor. Eggnog and Rum, or just plain Rum (dark)
3/4 chopped roasted walnuts for baking pan (or add later on top with the glaze)
For the Glaze
1 3/4 cup powdered sugar
4 tbsp water
1/2 cup butter
1/2 cup Egg liquor or Rum (dark)
1 hour, 20 minutes
Heat oven to 350 F (bake time 55 min)
You’ll need a 9 or 9.5 ” Guglhupf baking pan. Spray with oil or spread out with butter.
Combine the flour, baking powder, baking soda, salt and pudding powder (the cooking type).
In a separate bowl mix the sugar with softened butter, adding slowly the the vegetable oil.
In the same bowl gradually add the vanilla extract and eggs, stir until well combined.
Mix all this into the flour mixture, then the milk and egg liquor/rum alternately. Mix for about three minutes
Prepare baking mold or pan by brushing the inside with oil and lay chopped walnuts on the bottom (or add later on top with the glaze).
Pour the dough into the prepared pan and bake in a preheated oven for 55 minutes until golden brown. Do a toothpick test.
Remove from oven.
Leave the cake in the form and place it on a wire rack.
Start with the syrup. To do this, bring the sugar, water and butter to a boil in a small saucepan.
Turn it down down and simmer until the sugar has dissolved, and the whole thing is slightly thicker.
Remove from heat and stir in the rum, slowly pour the hot glaze over the cake.
You can stick some holes in the cake with a tooth pick.
Brush and work in small steps that the glaze can soak in, which takes a few minutes.
The cake is and remains in the mold, continue until all the syrup has spread over the cake. Allow the cake to cool completely in the mold.
Then gently shake the mold from several sides until the cake comes loose.
Then place it on a cake platter.
This cake will taste better the next day, so wrap it in some plastic foil overnight
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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