Eggnog Bundt Cake

submitted by butterflydog

1/2 cup dried cranberries or raisins
2 Tbsp dark rum or water
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
3 large eggs, room temperature
3 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/8 tsp freshly grated nutmeg
1 cup eggnog mixed with 1 tsp vanilla extract
1 Tbsp grated orange zest

Glaze ingredients
3 Tbsp orange juice
1 Tbsp dark rum
3/4 cup granulated sugar

Soak raisins in rum in a small bowl for 15 minutes. Adjust rack to lower
third of oven. Preheat the oven to 325 F to 350 F . Butter a 9 to 10 inch
bundt pan . Using an electric mixer on medium speed, beat butter until
creamy, 30-45 seconds. Add sugar and beat until light and fluffy, about 5
minutes. Scrape bowl with a rubber spatula occasionally as needed. Add
eggs one at a time, beating well after each addition. In a separate bowl,
sift together flour, baking powder, salt and nutmeg. At very low speed,
add dry ingredients in 4 additions, alternating with eggnog (begin and end
with dry ingredients). Scrape bowl occasionally. Gently fold in orange
zest, raisins or cranberries and any remaining rum.



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