eggnogring
TOASTED PECAN EGGNOG RING
Makes one 9-inch Bundt cake, 10 – 12 servings

2 ½ cups plus 1 tablespoon sifted cake flour, spooned in and leveled
½ teaspoon ground nutmeg
½ teaspoon baking soda
½ teaspoon salt
1 cup premium-quality eggnog
¼ cup bourbon, such as Jack Daniels
¾ cup (1½ sticks) unsalted butter, slightly firm
1 ½ cups lightly packed, very fresh light brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup (4 ounces) coarsely chopped toasted pecans

Eggnog Glaze
1 cup strained powdered sugar, spooned in and leveled
2 tablespoons warm eggnog
1 tablespoon light corn syrup

1. Position the rack in the lower third of the oven. Heat the oven to 325° F. Generously butter a 9-inch Bundt pan, dust with flour, then invert it over the kitchen sink and tap firmly to remove the excess flour. Set aside.

2. In a large bowl whisk together 2 ½ cups of the flour, the nutmeg, baking soda, and salt. Set aside.

3. In a small bowl, combine the eggnog and bourbon and set aside.

4. Cut the butter into 1-inch pieces and place in the bowl of an electric mixer fitted with the paddle attachment. Mix the butter on medium speed, until smooth and lightened in color, about 2 minutes. Add the sugar, 1 - 2 tablespoons at a time, taking about 5 to 6 minutes.

5. Add the eggs, one at a time, mixing for 1 minute after each addition. Blend in the vanilla extract. Scrape down the side of the bowl as needed.

6. Reduce the mixer speed to low. Add the dry ingredients alternately with the eggnog mixture, dividing the flour mixture into three parts and the liquid into two parts, starting and ending with the flour. Scrape down the side of the bowl as needed.

7. In a small bowl, toss the pecans with the remaining tablespoon of flour. Remove the bowl from the machine and using a large spatula, fold in the nuts. Spoon the batter into the prepared pan, smooth the top with the back of a large soupspoon, and bake for 1 hour, 10-15 minutes. The cake is done when the top is firm to the touch and a wooden skewer or toothpick inserted in the center comes out clean.

8. Remove from the oven and let stand on a cooling rack for 20 minutes. Invert the cake on the rack and carefully lift off the pan. Turn the cake right side up onto a cooling rack, and place it over a rimmed cookie sheet. While the cake is cooling, make the glaze.

MAKE THE GLAZE
9. Whisk the powdered sugar, eggnog, and corn syrup together until smooth. Using a fork or whisk, drizzle the glaze over the cake while it is still warm. Let stand at room temperature until the glaze is set.

STORAGE: Store the cake under a glass cake dome or covered with heavy-duty aluminum foil for up to 5 days. This cake may be frozen.



© 2014 by Carole Walter, CCP
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