Can you imagine getting seventy fabulous pieces of cake from one recipe of batter? Drenched with a heady brandy-and-rum glaze, these moist, nutmeg-scented squares don’t need garnishing. But a rosette of hard sauce assures that they are irresistible, and a family favorite.
| Prep Time | 30 minutes |
| Cook Time | 35 minutes |
| Servings |
squares
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Ingredients
- 1/2 pound butter or margerine 2 sticks, room temperature
- 1 1/2 cups sugar
- 4 large eggs serperated, at room temperature
- 3 cups flour
- 1 tablespoon baking powder
- 2 teaspoons ground nutmeg
- 1 cup eggnog
Glaze
- 1/2 cup sugar
- 1/4 pound butter or margerine
- 1/4 cup water
- 3/4 teaspoon ground nutmeg
- 1/4 cup dark rum
- 1/4 cup brandy
Hard Sauce
- 1/2 pound butter or margerine cut into small pieces, at room temp
- 2 1/2 cups powdered sugar
- 4 tablespoons brandy or rum
Ingredients
Glaze
Hard Sauce
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Instructions
- Preheat oven to 325 degrees. Grease a 15 1/2 x 10 1/2 x 1 inch jelly roll pan; line it with waxed paper or parchment and grease the paper I used my cookie sheet..
- Cream the butter and 1 1/4 cups sugar in a large mixing bowl until light and fluffy, about 2 minutes. Beat in the egg yolks.
- Stir dry ingredients together. Turn the mixer on low and add alternately the flour mixture in fourths and the eggnog in thirds, beginning and ending with the flour. The batter will be thick.
- In a separate mixing bowl, beat the egg whites until they are thick and soft. Slowly beat in the remaining 1/4 cup sugar, mixing until stiff , but still moist, peaks form. Stir a dollop of the whites into the batter to lighten it, and then fold in the rest until thoroughly incorporated.
- Pour the batter into the prepared pan, smoothing the top. Bake in the center of the oven for 25 to 35 minutes or until cake tester comes out clean. Remove cake from the oven and cool in pan for 10 minutes
- While the cake cools, make the glaze by bringing the sugar, butter, water, and nutmeg to a boil in a small saucepan. Boil 5 minutes stirring constantly. Remove the glaze from the heat and stir in the rum and brandy. The glaze will be very thin. After the cake has cooled for 10 minutes, invert it onto a large platter or cutting board, or sheet of heavy foil. Brush hot glaze over the entire top of warm cake until all of it is used. Let the cake sit at room temperature uncovered for several hours or overnight.
- Cut the cake into 1 1/2 inch squares. Sift powdered sugar lightly over the top.
- Make the hard sauce by beating the butter in a bowl until smooth and creamy. Slowly add the powdered sugar, beating until light and fluffy. Reduce the speed and add rum or brandy mixing until smooth. Refrigerate until thick enough to pipe. Make a rosette on top of each square.
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