Eggnog Cake with Rum Glaze

I don't think the Holidays would be the same without Eggnog, and it's a tradition that most of us treasure. This is a cake that tastes like Eggnog. Get rid of your excess Eggnog with dignity. Happy Holidays!

Eggnog Cake with Rum Glaze

• 3 cups all purpose flour
• 1 1/2 cups sugar
• 1 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 cup Eggnog
• 1 cup unsalted butter, softened
• 2 tsp. rum extract
• 4 eggs, beaten

Preheat oven to 325 degrees. With a electric mixer cream together sugar and butter on high speed until well blended. Then add remaining ingredients and blend until mixed well on low speed, then raise to medium speed once dry ingredients have blended in well and mix for 2 minutes.

Spray a tube pan (or you may use two 9x5x3 inch pans) with Pam baking spray and evenly place batter into pan. Bake for 55 to 70 minutes or until tester inserted in center comes out clean.

Meanwhile about 15 minute before cake comes out of oven prepare Rum Glaze.

Rum Glaze

• 3/4 cup sugar
• 3 Tbsp. water
• 1/3 cup butter
• 1 - 2 tsp. rum extract

In a small saucepan melt butter over low heat. Then combine sugar and water and raise heat to med/low whisking occasionally until sugar is dissolved. Turn off when all sugar crystals are dissolved. As soon as cake is removed fro m oven add rum extract and whisk well then pour immediately over hot cake.

Cool upright on wire rack for 30 minutes before removing from pan.

Optional garnishes: vanilla ice cream and whipped cream with a light sprinkle of nutmeg.

Egg Nog Custard Pie

Egg Nog goes together with the holidays like Chevy Chase chopping down a 20 ft tree in the wilderness and driving it back on the roof of his sedan, like Ralphie and his Red Ryder air rifle, or like warm hearths, and the smell of spices and cinnamon, and good times by the Christmas tree. This recipe combines this perfect holiday treat into the perfect holiday dessert. Merry Christmas and Happy New Year!

• 3 eggs, beaten
• 1⁄2 cup sugar
• 1⁄4 tsp. salt
• 1⁄4 tsp. vanilla
• 21⁄2 cup egg nog (scalded*)
• 1 tsp. rum (Bacardi light) or rum extract
• Nutmeg (sprinkle on top)
• prepared pie crust

Scald egg nog. Blend eggs, sugar, salt, vanilla and rum. Stir into scalded egg nog, then whisk together well. Pour into pie shell adding the sprinkling of nutmeg on top. Bake at 400° for 25 to 35 minutes or until a clean knife inserted in center will comes out clean. Cool for 15 to 30 minutes. Chill. Great for the holidays.

If you already have liquor in your Egg Nog delete the rum from this recipe. Now let's get rid of the leftover Egg Nog with dignity.

*How to scald eggnog: Place egg nog in a thick bottomed pan over medium heat, stirring constantly so that a skin will not form on top. It is ready when you see steam rising out and small bubbles on the edge. Do not boil.