Rum and Eggnog Kugelhopf

Ingredients

• 1/3 cup raisins
• 1/4 cup dark rum
• 3/4 cup granulated sugar
• 1/2 cup butter, softened
• 4 eggs, separated
• 1/2 teaspoon salt
• 1/3 cup all-purpose flour
• 2 cups eggnog
• 1 teaspoon ground nutmeg
• 1/2 cup toasted slivered almonds

Directions

1. Preheat oven to 350°F (175°C). Grease a 10-inch (25 cm) bundt pan.
2. In a small bowl, mix together raisins and rum. Set aside.
3. In a large bowl, cream together sugar and butter until light and fluffy. Beat in egg yolks, one at a time. Add salt and mix until combined.
4. Mix in flour, eggnog, nutmeg, and raisin-rum mixture until just combined. In a separate bowl, beat egg whites until stiff peaks form. Gently fold egg whites into batter.
5. Pour batter into prepared pan and sprinkle with toasted almonds. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.

Interesting Facts

• Kugelhopf is a classic European dessert, traditionally made with a yeast-based dough.
• This recipe calls for a “quick” version of Kugelhopf, made with a simple batter.
• Rum and eggnog are a delicious combination in this dessert, bringing out the richness of the eggnog.
• The toasted almonds add a nice crunchy texture to the finished dish.