1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
3 large eggs, room temperature
3 cups all-purpose flour
teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon freshly grated nutmeg
1 cup eggnog mixed with 1 teaspoon vanilla extract
1 tablespoon grated orange
3 tablespoons orange juice
1 tablespoon dark rum
3/4 cup granulated sugar
Soak currants in rum in a small bowl for 15 minutes.
Adjust rack to lower third of oven. Preheat the oven to 325 degrees F (350 degrees
F if the pan doesn't have a dark finish). Butter a 9- to 10-inch Bundt or festive
Using an electric mixer on medium speed, beat butter until creamy, 30-45 seconds.
Add sugar and beat until light and fluffy, about 5 minutes. Scrape bowl with a rubber
spatula occasionally as needed. Add eggs one at a time, beating well after each
In a separate bowl, sift together flour, baking powder, salt and nutmeg.
At very low speed, add dry ingredients in 4 additions, alternating with eggnog
(begin and end with dry ingredients). Scrape bowl occasionally. Gently fold in orange
zest, currants and any remaining rum.
Spoon batter into pan; spread evenly. Bake 55-65 minutes, or until cake springs
back when touched lightly in the center and pulls away from the sides of the pan.
You can also use a long wooden pick or thin bamboo skewer and insert into the thickest
part of the cake. If it comes out clean, it's done.
Remove from oven and cool upright in the pan on a rack for 10 minutes.
Prepare glaze by blending together sugar, orange juice, and rum.
Invert cake onto a rack, over a sheet of wax paper. Use a pastry brush to brush
the surface of the cake with the glaze.