Eggnog Bundt Cake

Name: Eggnog Bundt Cake
Yield: Serves 8 to 10
Ingredients: 3 cups (15 ounces/425 grams), all-purpose flour; 1 teaspoon, salt; 1 teaspoon, baking powder; ½ teaspoon, baking soda; ¾ cup, buttermilk, room temperature; 1 tablespoon, vanilla extract; 1 tablespoon, lemon juice; 18 tablespoons, unsalted butter, cut into 18 pieces and softened; 2 cups (14 ounces/397 grams), granulated sugar; 3 , large eggs plus 1 large yolk, room temperature; ¼ cup, dark rum or brandy; 1 teaspoon, ground nutmeg; 1/4 teaspoon, ground cinnamon; 1 1/2 cups (6 ounces/170 grams), confectioners' sugar

Desserts or Baked Goods
Cakes
Holiday
Great American Cakes

Appears in Cook's Country December/January 2010

This year, you can eat your eggnog and drink it too.

SERVES 8 to 10

TIME 1¼ hours, plus 4 hours cooling

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