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Eggnog Cake Recipe

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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

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Eggnog Cake Recipe

Prep: 30 min. + cooling Bake: 30 min. + cooling

Yield: 12 Servings

30 30 60

Ingredients

1/2 cup butter, softened
1-1/4 cups sugar
3 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon rum extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup eggnog
FROSTING:
1/4 cup all-purpose flour
1/4 teaspoon salt
1-1/2 cups eggnog
1 cup butter, softened
1-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
Red and green gel food coloring, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with eggnog, beating well after each addition. Pour into two 9-in. round baking pans coated with cooking spray.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.
For frosting, in a small saucepan, combine flour and salt. Gradually stir in eggnog until smooth. Bring to a boil over medium heat whisking constantly; cook and stir for 2 minutes or until thickened. Cool to room temperature.
In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in eggnog mixture and vanilla until smooth.
Remove 1/4 cup frosting for decorating if desired; tint 3 tablespoons green and 1 tablespoon red. Spread plain frosting between layers and over top and sides of cake. Use green and red frosting to pipe leaves and berries on cake. Store in the refrigerator. Yield: 12 servings.

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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Eggnog Cake

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Reviewed on Dec. 20, 2008 by schreiber

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. 20, 2008 by schreiber

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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