Cake:
½ cup dried Currents
2 Tbs. Dark Rum or water
3 cups all-purpose flour
2 tsp. Baking powder
1 tsp. Salt
½ tsp. Freshly grated nutmeg
1 cup (2 sticks) unsalted butter
2 cups sugar
3 large eggs
1-cup eggnog mixed with 1 tsp. pure vanilla extract
Glaze:
2 Tbs. Dark Rum
2 Tbs. Water
¾ cup granulated sugar
Have ingredients at room temperature.
Cake: In a small bowl, soak dried currents in rum for 15 min. Adjust rack in lower third of oven; preheat to 325 degrees F. (350 degrees F if pan doesn’t have a dark finish). Butter flour 9 ½ ‘ diam Festive Cake Pan. Stir together flour, baking powder, sale and nutmeg. With an electric mixer on medium speed beat butter until creamy, 30-45 seconds. Add sugar and beat until light and fluff, about 5 minutes, scrape bowl occasionally. Add eggs one at a time, beating well after each addition. At very low speed, add dry ingredients in 4 additions, alternating with eggnog (beating and end with dry ingredients, scrape bowl occasionally. Gently fold in currents and any remaining rum. Spoon batter into pan spread evenly. Bake 55-65 min. or until cake springs back when lightly touched in center and pulls away from side of pan. Cool upright in pan on a rack for 10 min.
Glaze: In a small bowl blend rum, water and sugar. Invert cake onto rack over sheet of waxed paper . With pastry brush, brush surface of cake with glaze. Cool completely before serving. Serves 20.