Eggnog Bundt Cake with Hot Buttered Rum Sauce

2 c. flour

1 t. baking powder

pinch of salt

3/4 c. milk

1/4 c. half and half

1/2 t. cinnamon

1/2 t. freshly ground nutmeg

1/4 t. ground cloves

1 t. vanilla paste

1 stick butter, room temperature

1 1/4 c. sugar

3 eggs

Rum Sauce:

1 c. brown sugar, packed

1 stick butter

1/2 c. heavy cream

1/4 c. dark rum

1 T. vanilla extract

Mix together the flour, baking powder and salt in a bowl, set aside.  Mix milk, half and half, cinnamon, nutmeg and cloves in a 2 c. measuring cup, set aside.

In the large bowl of a stand mixer, fitted with the paddle attachment, cream the sugar and butter until light and fluffy.  Add eggs, 1 at a time, beating well after each.  Gradually add in the flour mixture, alternating with the milk mixture, on low speed until just combined.  Pour into a bundt pan that has been liberally treated with baking spray.

Bake in a preheated 350* oven  for 50-60 minutes, until a skewer inserted in the center removes cleanly.  Cool in pan for 10 minutes before turning onto a wire rack to cool completely.

Rum Sauce: Combine brown sugar, butter and cream in a small saucepan.  Bring to a boil, stirring occasionally, over med high heat.  Reduce heat to low and simmer for 10 minutes, until slightly thickened. Stir in rum and vanilla and return to a boil.  

You can pour the rum sauce over the entire cake or (as I did) slice the cake and drizzle each piece with a generous  amount of sauce and a dollop of whipped cream.