The trick is to smoke the meat and not make the meat smoke
EGGNOG BUNDT CAKE
Date: November 22, 2012 Favorite:Desserts Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The ingredients are gathered & measured out. We have: All-purpose flour, baking soda, baking powder, unsalted butter, vanilla extract, buttermilk, sugar, rum, lemon juce, cinnamon & nutmeg.
The buttermilk, rum & eggs are mixed together.
The liquid ingredients are blended
The sugar & softened butter are in the stand mixer.
The flour & liquids are added to the mixer in several additions.
One cup of the mixed batter is pulled aside & flavored with some more rum, cinnamon & nutmeg.
The final version of the one cup of "enhanced" batter
The regular batter is already in the bundt cake pan and the 1 cup of "enhanced" batter will be added on top of that, to what will end up being the bottom of the cake.
The "enhanced batter has been all added & it is time to bake the cake at 300 degrees for about an hour on the Egg.
The cake will spend the next hour or so on the Egg which is stabilized at 350.
I gave the cake an extra 10 minutes because the bottom hadn't yet begun to brown at the one hour mark.
The cake rests in the bundt cake pan for 15 minutes. The cake was definitely cooked long enough when I took it off because the sides had pulled away from the pan.
The cake gets frosted with a glaze made from rum and confectioner's sugar.
The cake is glazed & ready to eat.
The other dessert this Thanksgiving was some Hermit Cookies.
This cake was excellent and the added kick of flavor from the "enhanced" batter was a pleasant change of pace.
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We always go through lots of eggnog at Thanksgiving time so I figured this cake would be very popular too. The recipe was fairly simple to make and only had one new wrinkle for me. You reserved a cup of the finished cake batter and enhanced it's flavor with some additional ingredients including rum, cinnamon & fresh ground nutmeg. This additional batter is added on top of the regular batter on the bottom of the cake. This layer of "enhanced" batter is denser than the regular batter so it settles into the regular batter while the cake bakes and serves to give the cake a burst of flavor when you bite into various parts of the cake. The cake took an extra 10 minutes to bake but came out very evenly baked. This cake may just become a new holiday favorite around here.