This is a tasty frosting to accompany our Rum & Eggnog Bundt Cake recipe. You can use real rum or rum extract. I think a nice spiced rum gives this recipe that extra little something!
Eggnog Cream Cheese Frosting
- 4 oz cream cheese room temperature
- 1/4 cup unsalted butter room temperature
- 2 cups powdered sugar
- 1 tsp rum or rum extract
- 2 tbsp eggnog room temperature
Beat cream cheese and butter until pale and fluffy. Add powdered sugar 1/2 cup at a time. Add rum and eggnog. Beat until fully combined.
Pour the frosting over cooled cake and sprinkle with nutmeg if desired.
“Tis the season!
The season for cakes and cookies and pies and brownies and hot cocoa and mulled wine and spiced cider and hot toddies and cold weather and gifts and visitors and sharing meals and breaking bread and telling stories…so many good things about the holiday season. We love sharing a little bit of sweetness each weekend at The Kitchen Company and, as busy as it can be, the holiday season doesn’t change that for us. Last week we shared so many different goodies but the Rum & Eggnog Bundt Cake was certainly a highlight! If you were able to get a sample, we hope you enjoyed it. If not, below is the recipe for you to make your own.
We hope your holiday season is wonderful!
Frosting recipe here.
Rum & Eggnog Bundt Cake
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp nutmeg
- 1/4 tsp ground cinnamon
- 1 cup unsalted butter
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 4 large eggs room temperature
- 1 cup eggnog room temperature
- 2 tbsp rum or rum extract
- 1 tsp vanilla
Preheat the oven to 350F and spray PAM on a 10 or 12-cup Bundt pan
In a medium bowl, whisk flour, baking powder, baking soda, salt, nutmeg, and cinnamon until well combined. Set aside.
Using a stand mixer fitted with the paddle attachment. beat butter until smooth.
Add sugars and beat on medium-high until pale and fluffy (2-3 minutes).
Reduce speed and add eggs one at a time, fully incorporating after each addition. Add rum and vanilla.
Alternate adding flour mixture and eggnog, beginning and ending with flour (3 additions of flour and 2 additions of eggnog). Fully incorporate after each addition. Do not overmix.
Spread batter evenly into prepared pan. Smooth the top with a spatula and whack the pan flatly against the counter to evenly distribute.
Bake for 45 minutes or until a toothpick inserted into the center comes out mostly clean.
Place the pan on a wire rack to cool for 10 minutes. Whack the pan flatly on the counter to loosen the cake and then turn it out on to a wire rack to cool completely.
Things needed for this recipe that we carry in the store:
- light brown sugar
- bundt pans
- wire racks
- PAM Cooking Spray
- KitchenAid stand mixers (really pretty colors)
- measuring cups
- measuring spoons
- cake testers
- bundt pan cleaning brushes
This recipe comes to us courtesy of Chef Mike Garaghty from Wusthof. During our Annual Knife Event last weekend, he carved a turkey (and made it look effortless) and made roast turkey sliders. The accompanying sauce was the recipe you’ll find below. It’s super simple but well received.
Did you attend the Knife Event? Did you get to sample a turkey slider? Did you try the sauce? Tell us below!
Cranberry Aioli with Citrus and Herbs
- 1/2 cup heavy mayonnaise
- 1/2 cup cranberry sauce
- Zest of 1 orange
- 1 tbsp Dijon mustard
- salt to taste
- pepper to taste
This is a super easy recipe for pumpkin mousse and is well-received every time we serve it in the store. It made its annual debut yesterday (November 1st) during the First Friday Art Walk festivities. It is so popular that one adventurous young lady consumed eight helpings! EIGHT! Okay–to be fair, the portions were small and served in tiny little paper cups so, in actuality, she probably only had a regular-sized serving.
As stated above, this is a super easy recipe that can be made ahead and kept in the refrigerator for a few days in an airtight container like one of these by OXO or Kilner (both of which you can find in multiple sizes in the store).
Both are made of glass that can be placed in a microwave or toaster oven for reheating. The OXO dish has a plastic snap-on lid that has a silicone seal for stopping leaks. The Kilner dish has a glass lid with plastic and metal clips and also features a silicone seal for stopping leaks. Both are air-tight!!
Easy Pumpkin Mousse
Add some crushed graham crackers to the bottom of each serving dish for crunch and as a "make-shift" crust option.
- 1 package vanilla pudding instant (3.4 oz)
- 1 tsp pumpkin spice aka pumpkin pie spice
- 1/2 tsp cinnamon plus more for garnish
- 1/2 tsp kosher salt
- 1 can pumpkin puree 15 oz
- 2 tbsp maple syrup
- 1/2 tsp pure vanilla extract
- 1 cup whole milk
- 1 1/2 cups heavy cream aka heavy whipping cream
- 1 box graham crackers optional
In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin puree, maple syrup, canilla, and whole milk and beat with a hand mixer until smooth.
In another bowl, whip heavy cream until stiff peaks form, 3-4 minutes. Fold 2/3 of the whipped cream into the pumpkin until smooth. Spoon or pipe into serving dishes and top with the remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.