Simple Eggnog Bundt Cake
This cake uses oil rather than butter which helps the flavor of the eggnog shine through.
extra virgin olive oil
or substitute a lighter olive oil
Preheat oven to 350 degrees F.
Grease 9 or 10 inch bundt pan.
Beat olive and vegetable oil with sugar until the mixture is thoroughly blended.
Add the rum and mix.
Add the eggs one at a time, beating thoroughly after each addition.
Beat the mixture for 3-5 minutes until it looks light and a has a few large bubbles appearing on the surface.
Add the eggnog and mix until completely blended in.
Stir together the flour, baking powder, salt and nutmeg and stir or fold gently into oil mixture until all flour is blended in.
Fill pan with batter and bake for 35 - 40 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Remove cake from oven and let cool for 5-10 minutes before removing from pan.
Let cool completely.
While cake is cooling, stir together the icing sugar, eggnog and rum until completely blended. Spoon glaze over cooled cake. Sprinkle with nutmeg.