15 or more servings
YouTube instructional video is at the bottom.
What you’ll need
All-purpose flour
Sugar
Salt
Baking powder
Nutmeg
Unsalted butter (Room temp)
Large eggs (Room temp)
Eggnog (Room temp)
Vanilla extract
Butter extract
Bacardi white rum (or any rum of your choosing)
Tools you’ll need
Baker’s Joy non-stick baking spray
Fat Daddio tube pan (10.5 inches diameter 15 cup capacity)
Flavor injector
Hand or stand mixer
Food processor
Flour sifter
Preparation of ingredients
Pecans
Step 1- Add 3/4 cup Pecans into food processor. Blend for 5 to 10 seconds and set aside.
Dry ingredients (All-purpose flour mixture)
Step 2- Sift 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon nutmeg and 1/4 teaspoon salt into a medium sized bowl. Stir all ingredients together and set aside.
Wet ingredients (Eggnog Rum mixture)
Step 3- Add 3/4 cup Eggnog (Room temp), 1/2 cup Bacardi white rum (Room temp), 2 teaspoons vanilla extract and 1 teaspoon butter extract into a separate medium sized bowl. Stir all ingredients together and set aside.
Preparation of Cake batter
Note- Careful not to overmix the batter after the eggs are added.
Step 4- Add 2 sticks unsalted butter (Softened and at room temp), and 2 cups sugar into stand mixer bowl fitted with paddle attachment. You can also use a hand mixer as well. Mix on high speed for 6 minutes. Make sure you scrape down sides of bowl to ensure ingredients are incorporated.
Step 5- Add 4 large eggs (at room temp) into the batter one at a time while mixing on a medium speed. Scrape down sides of bowl to ensure ingredients are incorporated.
Step 6- Add the (All-purpose flour mixture) and (Eggnog rum mixture) into the batter three separate times. Mix on medium low speed the first and the second time, then increase the speed to medium on the third time. Mix each time for 15 seconds and scape down the sides of the mixing bowl to ensure all ingredients are incorporated.
Baking the cake
Note- You can make the Eggnog rum glaze while the cake is baking.
Step 7- Spread 1 to 2 tablespoons softened unsalted butter around the inside of the tube pan. Make sure you spread butter along the bottom while only going 2 inches up the sides. Spray a light coating of Baker’s Joy non-stick baking spray on the parts of the tube pan that is coated with butter, and a thicker coating of spray on to the areas that don’t have any butter on it.
Preheat oven to 325 degrees.
Step 8- Sprinkle chopped pecans on to the areas of the tube pan that have the butter spread on. If you have any chopped pecans left over, add them into the cake batter and fold in with a whisk.
Step 9- Carefully add cake batter into tube pan. Shake pan slight and lightly tap the bottom of the pan to make batter even in pan. Place into a preheated 325-degree oven for 1 hour and 10 minutes.
Step 10- Remove cake from oven and let cool for 3 hours before adding and injecting the Eggnog rum glaze.
Making the Rum sauce
Note- This can be made while the cake is baking.
Preheat fire to medium heat.
Step 11- Add 3 tablespoons unsalted butter, 1/2 cup sugar, 1/8 teaspoon salt, 1 teaspoon vanilla extract, 1/2 teaspoon butter extract, and 2/3 cup water into a small pot. Stir all ingredients with a whisk until combined. Let simmer for 7 to 8 minutes or until mixture is syrupy. Once done turn fire off and let cool for 10 to 15 minutes.
Step 12- Add 1/3 cup Eggnog (Room temp), 1/4 cup Bacardi white rum or any other type of rum (Room temp), and 1/8 teaspoon nutmeg. Stir all ingredients with a whisk.
Injecting and basting the cake
Step 13- Add Rum sauce mixture into flavor injector and inject the cake with the rum eggnog mixture. You can add as much as you like. Once done, let sit for 5 minutes. Flip the cake onto a serving dish and baste the cake with the eggnog rum mixture using a pastry brush. Let sit for 15 minutes before serving.
Storage
Place cake into fridge. Baste the cake often with Rum to keep it fresh. You can also cut the cake into individual slices and baste each slice with rum, or you can wrap the entire cake and place it into the freezer. It will last six or more months in fridge if basted with rum on a regular basis or 1 year in freezer.
YouTube instructional video
