Eggnog Butter Cake

Name: Eggnog Butter Cake
Ingredients: Cake; 1/2 cup softened butter; 1 1/2 cups sugar; 2 large eggs; 1 tablespoon rum extract; 1 tablespoon vanilla extract; 3 cups flour; 2 1/2 tablespoons baking powder; 3/4 teaspoon salt; 2 tablespoons water; red and green glazed cherries; 1 1/2 cups eggnog; Egg Nog Icing; 3 tablespoons eggnog; 2 tablespoons light corn syrup; 1/2 teaspoon rum extract; 2 3/4 cups confectioners' sugar

17 ingredients

14 steps

Ingredients

Cake
1/2 cup softened butter
1 1/2 cups sugar
2 large eggs
1 tablespoon rum extract
1 tablespoon vanilla extract
3 cups flour
2 1/2 tablespoons baking powder
3/4 teaspoon salt
2 tablespoons water
red and green glazed cherries
1 1/2 cups eggnog
Egg Nog Icing
3 tablespoons eggnog
2 tablespoons light corn syrup
1/2 teaspoon rum extract
2 3/4 cups confectioners' sugar

Directions

1

Beat butter until creamy.
2

Gradually add sugar, beating until light and fluffy.
3

Add eggs, one at a time, beating well.
4

Blend in flavorings.
5

Stir together flour, baking powder, and salt.
6

Add flour mixture and wet ingredients (Egg Nog and Milk) to butter mixture alternately, beating until smooth after each addition.
7

Turn into greased and floured 10 inch tube or bunt pan.
8

Bake at 350 degrees for 50 to 55 min or until cake tests clean with tooth pick.
9

Cool in pan for 15 minutes.
10

Remove from pan.
11

Cool, right side up, on rack.
12

To make Icing: Combine egg nog, light corn syrup and rum extract. Gradually add 2 3/4 cup sifted confectioners sugar, beating until smooth.
13

For Icing: combine confectioners sugar with wet ingredients beat until smooth.
14

High Altitude Directions 5000- 6500 feet: Cake-Decrease baking powder to 2 1/4 teaspoon. Bake at 375 degrees for 40 to 55 minutes. Icing-Add 1 to 1 1/2 teaspoons egg nog.