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Oven 350 F |
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| 4 eggs 1 2/3 cup sugar 2/3 cup canola oil
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Beat together on high speed for a minute. |
| 1 (15 oz) can pumpkin 2 cups flour 2 tsp baking powder 1 tsp baking soda 1 tsp salt 2 tsp cinnamon ½ tsp nutmeg ¼ cup dark rum (Myers)
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Add the rest and mix on slow speed until blended. Scrape the bowl and mix again until blended.
Generously grease and flour a tube pan or bundt pan. Pour the batter into the pan. Bake at 350 F for 30-35 minutes until done. Check for doneness with a toothpick. Let the cake cool in the pan for 15 minutes. Loosen the edges with a plastic spatula. Turn over onto a plate and remove from pan.
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| ¼ cup dark rum |
Sprinkle the rum over the top of the warm cake. Cover with plastic wrap and refrigerate overnight.
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| Eggnog Frosting: 1/4 cup butter (1/2 stick) 2 cups Dominos powdered sugar |
Soften the butter in the microwave 10 seconds on defrost mode. Don’t let it melt. Blend butter and powdered sugar with a mixer until it forms a pebbly texture.
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| 2 Tbsp dark rum ¼ cup eggnog Approx. 2 cups additional powdered sugar
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Add the rum and half of the eggnog. Blend well. Alternate adding powdered sugar and eggnog until the frosting reaches the right consistency to spread. Frost the cake and enjoy! |