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Friday, December 13, 2013

Eggnog Cake

Eggnog Cake

1 cup butter, softened
1/2 cup oil 
3 cups sugar
6 large eggs
3 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1  1/2 cups cold egg nog
1 tsp. lemon extract
1 tsp. vanilla extract
2 cups coarsely chopped pecans, divided
Egg Nog Glaze
2 cups powdered sugar
5 Tbs. egg nog
1 tsp. vanilla
1/2 tsp. nutmeg
Preheat oven to 350 degrees.
 In a large mixing bowl, beat the butter and oil for about 2 minutes.  Gradually add in sugar and beat for about 5 more minutes.  Add the eggs, one at a time blending well.
In another bowl, sift together the flour, baking powder, baking soda, salt, nutmeg and cinnamon.  Gradually add flour mixture to butter mixture, alternating with egg nog and ending with the flour.  Mix on low speed just enough to blend all ingredients.  Stir in flavorings and 1 cup of the pecans.
Generously grease a Bundt pan. 
  Pour the batter in the pan and be sure to spread evenly.  Place in the oven and bake for 1 hour and 15 minutes.   After 45 minutes, you may need to loosely lay a piece of foil over the top to prevent from browning too much.   Test with a pick inserted in the center and when it comes out clean, the cake is done.  This is a dense cake and may appear to be done, but still need baking a bit more in the center, so it's best to test with the pick.
 Remove from oven and allow to cool on the counter in the pan for at least an hour before turning out onto a cake plate.  It's best to take a sharp knife and run just around the edges to loosen first. 
Cool completely before adding the glaze.
 To make the glaze, mix the powdered sugar and egg nog in a bowl until smooth. Stir in the vanilla and nutmeg. 
Drizzle over the cake and sprinkle on pecans

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