Holiday Egg Nog Cake
rec.food.cooking/Rich Byrnes
1/2 pound unsalted butter, at room temperature
1 1/2 cups sugar
4 large eggs, separated and at room temperature
3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons ground nutmeg
1 cup egg nog
Glaze:
1 cup sugar
1/4 pound unsalted butter
1/4 cup water
3/4 teaspoon ground nutmeg
1/4 cup dark rum
1/4 cup brandy
Preheat oven to 325 degrees Fahrenheit. Grease and flour EITHER 12-cup Bundt or Angel Food pan. Beat butter and sugar until light. Beat in egg yolks.
Blend dry ingredients and add alternately with egg nog, beginning and ending with flour. Beat egg whites until soft peaks form and add to batter.
Spoon into prepared pan. Bake for 50 to 55 minutes until tooth pick comes out clean. Cool in pan for ten minutes.
During the cooling time, combine ingredients for glaze, except liquor and boil for 5 minutes, stirring constantly. Remove from heat and stir in the liquor. Turn cake out from pan, place on rack and place a dish (for drips) underneath. Punch holes into cake with skewer and pour/brush glaze over cake until all glaze is absorbed.
Cake should be allowed to sit for a few hours before serving.
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