4 Large Eggs
1 1/4 Cups Sugar
2 Tsp. Vanilla
1 Cup Vegetable Oil
1 1/4 Cups Eggnog
3 Tbsp. Dark Rum
2 Cups Flour
2 Tsp. Baking Powder
1/2 Tsp. Salt
Eggnog Glaze
1 1/4 Cups Powdered Sugar
2 Tbsp. Melted Butter
2 Tbsp. Eggnog
Preheat oven to 350° and grease and flour a bundt pan.
In mixer bowl combine eggs and sugar. Beat at medium-high speed for 4-6 minutes, until pale and fluffy. With mixer running on low speed, add the vanilla, vegetable oil and eggnog in a slow stream. Add the rum and mix until combined.
Combine flour, baking powder, and salt. Add to the mix in bowl and mix a low speed until just combined. Pour into prepared bundt pan.
Bake for 45-55 minutes until cake tester comes out clean. Let cake cool for 15 minute in pan on a cooling rack, then turn out to a plate to continue cooling.
Combine Glaze ingredients and pour it over the cake. If you prefer not to use the glaze try sprinkling the cake with powdered sugar.
This cake tastes its best after 24 hours.