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This wonderful cake is full of eggnog flavor. I especially like to serve it around the holidays.—Debra Frappolli, Wayne, New Jersey
This recipe is:
Contest Winning
Editor's Note: This recipe was tested with commercially prepared eggnog.
Nutritional Facts 1 serving (1 slice) equals 556 calories, 28 g fat (17 g saturated fat), 146 mg cholesterol, 589 mg sodium, 71 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as Eggnog Cake in Country December/January 2003, p49
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Reviewed on Nov. 26, 2012 by neeley9679
I LOVED this recipe. I followed the directions completely except I used rum extract instead of vanilla in the frosting and I sprinkled nutmeg on the top after I frosted it. This will be a family holiday tradition at our house.
Reviewed on Nov. 25, 2012 by MommyAlysha
The icing is a complete waste of ingredients. It's runnier than pudding. I used 1/4 of the egg nog mixture and more than doubled the icing sugar and it was still "glaze like". What a dissapointment the cake look like its ruined. There's no way they "reviewed" the recipe!
Reviewed on Jul. 09, 2012 by KScales
Due to some of the comments here about the frosting, we have reviewed and retested this recipe again. If followed as written, the method for the cooked frosting does work fine. However, we did find switching to confectioners' sugar produced a smoother texture and have made that change.Taste of Home Test Kitchen
Due to some of the comments here about the frosting, we have reviewed and retested this recipe again. If followed as written, the method for the cooked frosting does work fine. However, we did find switching to confectioners' sugar produced a smoother texture and have made that change.
Taste of Home Test Kitchen
Reviewed on Jan. 12, 2012 by zakia103
My niece made this for Christmas Day and it was excellent!! It was not an overpowering taste of eggnog or too sweet. Perfect!!!
Reviewed on Jan. 04, 2012 by mommyfairy
OK so after reading all the bad frosting reviews I decided to go with a crumb topping and make it more like a coffee cake. VERY yummy this way! was a huge hit and also less calories with the crumb topping instead of frosting :)
Reviewed on Dec. 23, 2011 by thecakechick
Egg Nog lovers this is your cake. After reading the reviews I changed a few things. First I used 2-8" pans (wish I had used 6" pans this is a pretty shallow cake) and baked for 25 min checking at 20. The egg nog frosting turned out great however I did swap p. sugar for the granulated and got a nice consistancy. It must be said though that the icing recipe is a Traditional Buttercream recipe and can be very runny if not done right. Best of luck!!
Reviewed on Dec. 14, 2011 by mommabeck
I might make this again but I would definitely skip the frosting. It was very soupy and wouldn't stay on the cake at all. I wish I had thought to mix a little eggnog with some white frosting! The picture is very misleading (as an example of the recipe) The frosting NEVER looked like this...it is closer to a thin pudding than frosting. VERY disappointing. I gave two stars because the cake portion turned out well.
Reviewed on Dec. 24, 2010 by cobrasmom
I tried using less egg nog for the frosting like was suggested and it tasted like butter flavored sugar. Very crunchy. I think it should be made w/ powdered sugar instead, but not willing to waste another cup of butter to find out.
Reviewed on Dec. 15, 2010 by luhorn
For the frosting I used only 1/2 cup egg nog (could the 1 1/2 cups be a typo perhaps?) and refrigerated for 15-20 mins before spreading on cake. It was perfect.
Reviewed on Dec. 16, 2009 by warning
the icing did not look like the picture.my friends liked the taste of the cake. I didn't. the icing really threw me.
Reviewed on Dec. 20, 2008 by schreiber
Re: Eggnog CakeWhen in doubt to thicken anything, use Corn Starch, and bring cold liquid to a boil. Cool completely before adding to recipe. Flour has to "cook off" or it becomes lumpy or watery - It's harder to work with as a thickening agent.
Re: Eggnog Cake
When in doubt to thicken anything, use Corn Starch, and bring cold liquid to a boil. Cool completely before adding to recipe. Flour has to "cook off" or it becomes lumpy or watery - It's harder to work with as a thickening agent.
Reviewed on Dec. 17, 2008 by Filomali
My frosting didn't thicken either. I read the recipe carefully and I followed it exactly. I was quite upset because it was for my husband's holiday party. I ended up mixing a little frosting (for the eggnog flavor) with commercial white frosting to make it thick enough to stay on the cake. Did TOH even test this recipe in their kitchen?
Reviewed on Dec. 16, 2008 by goebelkim@yahoo.ca
I couldn't get the frosting to thicken. I followed the instructions for thickening the eggnog and flour carefully and the eggnog did thicken to the consistency of a thick gravy. But when I added to the creamed sugar/butter it wouldn't thicken up. I melted the butter before creaming in the sugar. Did that cause the problem? and what kind of sugar (granulated is what I used, should it have been confectioners?)
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