Sprinkles Does Florida

11 Feb


Even on a family vacation in Florida I cannot give up baking. Luckily, it was my kick-ass sister-in-law’s birthday while we were there so I had a valid excuse to turn on the oven. I told her to pick the cake and I would bake it – she sent me a recipe that (gasp!) called for a box of cake mix. I was hesitant, but decided birthday girls should get whatever they want. (HINT – my birthday is next weekend.) The recipe included eggnog, and I could not for the life of me find any. So I improvised – I am not proud, but it worked and was completely yum. I made a brown butter frosting to round out the flavors.

“Eggnog” & Rum Bundt Cake
serves 12

Here’s what I used:

Cake

  • 4 ounces butter, softened
  • 1/2 cup half and half, 1/2 cup pumpkin spice non-dairy creamer, nutmeg and vanilla to taste (this is in place of the eggnog)
  • 1/4 cup rum (the Captain never lets me down)
  • 1 teaspoon ground nutmeg
  • 2 teaspoons vanilla
  • 3 eggs
  • 1 box white cake mix

Frosting

  • 3 tablespoons butter
  • 1 3/4 cups powdered sugar
  • 1 teaspoon vanilla
  • 4 tablespoons cream
  • 2 tablespoons rum (this may be way too much for the average family but we like hardcore desserts)

Here’s what I did:

I used a handmixer for the cake and the frosting – unfortunately Lucy could not join the family for this trip.

Cake

  1. Prepare 12-cup bundt cake pan.
  2. Heat oven to 325°.
  3. Beat butter until light and fluffy.
  4. Beat in eggs and creative eggnog mixture (or actual eggnog if you so choose).
  5. Mix in vanilla, nutmeg, and cake mix to incorporate, then beat on high speed for about 2 minutes.
  6. Pour into the prepared bundt pan.
  7. Bake for 35 to 45 minutes.
  8. Cool in the pan on a rack for 15 minutes.
  9. Remove from pan and let cool completely before frosting.

Frosting

  1. Brown the butter in a small sauce pan under medium heat until dark golden brown.
  2. Allow to cool to room temperature.
  3. Beat the powdered sugar, vanilla and rum into the butter until fully incorporated.
  4. Mix in the cream, one tablespoon at a time, until the right consistency is achieved.
  5. Frost cake and eat it!
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