12.30.2007

It wouldn't be Christmas without...


Eggnog and Rum cake.
So, I absolutely love eggnog. I know that some people have this weird aversion to warmed eggs in a drinkable sauce, but not me. Since a wee-widdle-lad my mom would always have her favorite brand of eggnog during the holidays. Of course, she would spike hers to make it even more special for her. What I remember is that it was thick and creamy, like drinking ice cream after it has melted in your bowl. Well, I don't know what it is, but I've always wanted to make a batch from scratch, and this holiday was my time to do so. After receiving THIS book from my friend, I found a recipe that I couldn't wait to try. It was actually a recipe for a 'Chocolate Cookie Crusted Eggnog Cheesecake.' I'll get to that recipe later, but I found a homemade recipe for eggnog within it.

Sorry, no "making-the-recipe-in-progress" photos this time, only a dark shot of the finished product. I've converted 2 non-eggnog drinkers into full-on egg-a-holics.

Recipe:
3 1/2 c heavy cream
6 large eggs
1 1/2 c sugar
pinch of kosher salt
1/4 c Myer's dark rum
1/2 c whiskey (preferably Crown Royal) or bourbon
1 tsp vanilla extract
1 tsp freshly grated nutmeg

Heat 2 1/2 c of cream over medium-low heat. Whisk the eggs with the sugar and salt. Measure out 1 cup of the hot cream and gradually pout into egg mixture, whisk constantly. Slowly pour the egg-cream mixture back into saucepan with hot cream. Continue to cook until the mixture thickens (until it coats a back of a spoon ~ 5 minutes). Strain mixture through fine-meshed sieve into large bowl. Let mixture stand for 15 minutes (stirring occasionally). Stir in rum, whiskey, vanilla and nutmeg. (at this point you can refrigerate for up to 3 days).

Use an electric mixer with whisk attachment to beat last 1 c up cream until soft peaks form. Fold whipped cream into eggnog mixture. Serve immediately.
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I call this next recipe: Rum-Da-Da-Dum Cake
This cake truly caught me off guard. Not only was this a very tasty cake... it was easy to make and had a wonderful flavor and aroma. The recipe is from HERE.

Chopped pecans (in the bottom of bundt pan)









Finished cake (cooling)








Rum glaze (cooking)









Finished (GLAZED) cake


2 comments:

wan-nabe said...

oh, dear. i'm so damn hungry now.

nice job, i!

R said...

I love egg nog and was able to convert Hubbs. ;) Remember last year's Egg Nog Cheesecake Squares. Yum!!