Title: Rum and Eggnog Cakes
Categories: Cake
Yield: 12 Servings

1 1/2	c	Butter
3		Eggs
1 1/4	c	Dairy eggnog
2 1/4	c	All purpose flour
2	ts	Baking powder
3/4	ts	Ground nutmeg
1	c	Diced mixed candied fruit
		And peels
1/2	c	Golden raisins
1/2	c	Chopped pecans
2		Tbps
1	c	Sugar
1	c	To 1 1/2 cups rum or
1 1/2	c	Orange juice plus 1/2 tsp
		Rum extract
1		Eggnog glaze recipe
		All purpose flour

Let butter, eggs, and eggnog stand at room temperature 30 minutes. Grease and flour twelve 1-cup or one 10-inch (12 cup) flute tube pan(s). Stir together 2 1/4 cups flour, baking powder, and nutmeg. Toss together fruits, raisins, nuts and 2 tablespoons flour; set aside. In a mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Slowly add sugar; beat 10 minutes or till light and fluffy. Add eggs, one at a time, beating 1 minute after each. Add flour mixture and eggnog alternately to egg mixture, beating on low speed after each just till combine. (Do Not overbeat.) Stir in 1/4 cup rum or 1/4 cup orange juice and rum extract. Fold in fruit mixture. Pour batter into prepared pan(s). Bake in a 350 oven till a toothpick inserted near center comes out clean, allowing 30 minutes for small pans or 55 to 60 minutes for large pan. Cool in pans on a wire rack for 10 minutes for small pans or 15 minutes for large pan. Remove from pans; cool completely on wire rack. Poke holes in cakes. Soak a 100 percent-cotton cheesecloth with rum or orange juice, using 1 cup rum or juice for small cakes and 1/2 cup rum for large cake. Wrap in rum or orange juice moistened cheesecloth. Wrap tightly in foil or seal in plastic storage bags. Store cake in the freezer or in the refrigerator for 1 to 2 days to mellow flavors. After 1 day, drizzle with 1/4 cup rum or orange juice. Rewrap for another day, or serve. Before serving, drizzle with Eggnog Glaze. If desired, let dry about an hour before serving. Makes 24 to 30 servings. Make-ahead

directions: Freeze the cakes for up to 3 monthes. To thaw, let stand in the refigerator. Drizzle with additional rum or juice and glaze as directed. Eggnog Glaze: In a small mixing bowl stir together 1 cup sifted powdered sugar, 1 tablespoon dairy eggnog, 1 tablespoon light-colored corn syrup, and 1/2 teaspoon light rum or 1/4 teaspoon rum extract. Add more eggnog, a teaspoon at a time, till icing is of glazing consistency.

Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

From: Mary A. Smith Date: 06-20-98 (21:03) The Once And Future Legend (1) Cooking

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