Pumpkin Eggnog Cake
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 3 teaspoons baking soda
- 3/4 teaspoon salt
- 1 cup 2 sticks unsalted butter at room temperature
- 2 1/2 cups sugar
- 3 large eggs
- 1 tablespoon quality pure vanilla extract
- 2 teaspoons quality pure rum extract
- 1 cup canned solid pack pumpkin
- 1 cup good eggnog
- 1 batch Eggnog Custard , sauce for serving
Instructions
- Preheat the oven 350 degrees F and grease and flour a Bundt pan.
- To make the cake: Combine the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg in a medium mixing bowl and stir to combine. Set aside.In a large mixing bowl, cream the butter and sugar with an electric mixer for several minutes. Add the eggs, one at a time, beating after each addition. Add the pumpkin, vanilla and rum extracts and beat until combined.Alternately add 1/3 of the flour mixture and eggnog, beginning and ending with the flour, beating a little after each addition.
- Spoon the batter into the prepared Bundt pan and bake on the middle shelf for 65-75 minutes or until a toothpick inserted into the center of the cake comes out clean. Be careful not to over-bake or the cake will be dry. Let the cake cool in the Bundt pan for a full 10 minutes before inverting onto a wire rack.
- Serve the cake on individual plates with some warmed eggnog custard sauce poured over and extra sauce for serving.
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