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Streusel Eggnog Rum Cake
By Jim Bailey, a.ka. "The Yankee Chef"

This says "Yankee!" The reason is not because of the rum, brown sugar or
eggnog, but the warmth it brings just looking at the finished product.

Imagine curling up in your favorite blanket, feet up on the couch or on the lap
of the person next to you and indulging in this cake with some hot cocoa when
it's 20-degrees outside. Looking across the yard and seeing a foot of snow on
the ground and more on the way, yet you're laughing at Jack Frost cause you
hear him knockin', but he can't come in.

This cake's all yours!

1 cup brown sugar
1/2 cup butter or margarine, softened
1 t. cinnamon
1 cup eggnog
1 package (8 oz.) plain yogurt
1 teaspoon rum extract
2 eggs
3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda

Struesel Topping:
1/2 cup sugar
1 tablespoon flour
1 tablespoon butter or margarine, melted
1/2 teaspoon nutmeg

Preheat oven to 350-degrees F. Spray the bottom and sides of a 10-inch bundt
pan well with nonstick cooking spray. Lightly flour, shaking the excess off; set
aside. In small bowl, mix all Streusel Topping ingredients with fork until
crumbly; set aside.

In large bowl, beat brown sugar, butter and cinnamon with an electric mixer
until fluffy. Beat in eggnog, yogurt, rum extract and eggs until blended. Stir in
flour, baking powder, baking soda and salt.

Pour into pan evenly, tapping the bottom on the countertop if needed. Sprinkle
Streusel Topping over batter. Bake for 50-55 minutes or until it springs back
when touched on top. Remove from oven, let cool and carefully invert onto
plate to remove from bundt pan. Invert, again, onto serving plate.

You can substitute the Streusel Topping with Eggnog Glaze if preferred, or
have both if desired.

Simply mix  1/2 cup powdered sugar with 1-2 tablespoons of eggnog until
smooth enough to drizzle. Wait until the cake is completely cool.

About the author: Jim Bailey is The Yankee Chef™. Bailey is a third generation chef, a
New England food historian and food columnist. His first in a series of cookbooks is due
out in January of 2013, titled The Yankee Chef. He would love to hear from anyone about
their old family recipes. Email Jim Bailey any questions or comments:
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont
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