Rum Cake and Eggnog - Cincinnati News, Weather, Sports from FOX19 NOW-WXIX

Rum Cake and Eggnog

RUM CAKE

5 OZ WHIPPED BUTTER

4 OZ SUGAR

2 EGGS

2 EGG YOLKS

7 OZ FLOUR

1/4 TSP BAKING POWDER

  

MERINGUE

3 1/2 OZ EGG WHITES

5 OZ SUGAR

  

RUM CAKE

BLEND BUTTER AND SUGAR UNTIL CREAMY. ADD EGGS AND EGG YOLKS ONE AT A TIME. ADD DRY INGREDIENTS MIX UNTIL INCORPERATED.

MERINGUE

MIX SUGAR AND EGGWHITES UNTIL STIFF PEAKS

FOLD MERINGUE INTO CAKE BATTER GENTLY

SPREAD ON A NON STICK PAN BAKE AT 320 DEGREES FOR 15 MINUTES

  

BANANAS

5 OZ SUGAR

1 CUP RUM

1 EA. LEMON ZEST

1 EA LIME ZEST

1 OZ CORN SYRUP

2 EA BANANAS PEELED AND CUT IN1/2

COMBINE ALL INGREDIENTS CARAMELIZE ADD BANANAS AND COOL

  

  

EGG NOG

4 CUPS OF MILK

2 QT HEAVY CREAM

6 CUPS SUGAR

10 EGGS

2 TSP VANILLA

RUM

NUTMEG

CINNAMON

COMBINE FIRST 3 INGREDIENTS HEAT SLOWLY FOR 30 MINUTES, PULL FROM HEAT, TEMPER EGGS INTO LIQUID RETURN TO HEAT AND BRING UP TO A SIMMER, STRAIN, ADD RUM, CINNAMON AND NUTMEG , CHILL.

***YOU CAN PURCHASE EGG NOG FROM YOUR LOCAL DAIRY OR MARKET**

THEN YOU JUST ADD RUM, GRATED NUTMEG, GROUND CINNAMON.

Plating notes...cut the sponge cake into 2 inches by 2 inches

Place in the center of the plate, cut the ½ of banana lengthwise place on top of sponge, pour 1 1/2 oz of eggnog on top.

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