Contest-Winning Eggnog Cake Recipe
- 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
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in eggnog mixture and vanilla until smooth.
- 5. 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.
1 slice: 556 calories, 28g fat (17g saturated fat), 146mg cholesterol, 589mg sodium, 71g carbohydrate (52g sugars, 1g fiber), 6g protein
Reviews for Contest-Winning Eggnog Cake
"I made this cake and it came out great!!! I used 1/8 c cornstarch in the frosting instead of 1/4c flour...other than that no problem!! As with any buttercream if you mix too much it separates, which may explain the runny frosting...I'd post a pic but I see it's not available here. My guests raved about it....Merry Christmas... :)"
"The cake was good, very dense. I added rum after baking and sprinkled with nutmeg before icing. The icing recipe, changed or not, was a disaster. I bake constantly. It took two pounds of powdered sugar to keep it from being runny. The egg nog concoction and boiling needs to be eliminated. Just make the frosting with butter, powdered sugar and egg nog. I made a glaze and uses a bundt pan. Way better."
"I Liked the flavor of this cake, but I chose to try adding a 1/2 t of nutmeg, and I made a different frosting w/ powdered sugar and a mix of milk and eggnog, which all worked well for my taste. However, I have a question and concern that I hope someone could respond to. I found the cake batter to be the thickest I have ever seen even w/ a little extra eggnog, and it wouldn't pour at all; had to be lifted into the pan in spoonfuls. The resulting cake is a bit heavy to eat and dry. I followed the directions. Is this how it's supposed to be, or should I have used cake flour specifically, which I didn't, or more liquid to make it lighter? I also used a bundt pan instead, but that has nothing to do w/ the heavy batter. Can someone please advise me? Thanks!"
"Personally, I (and my husband) didn't really like this cake but that aside, the icing was thin even with substituting powdered sugar and needed to be refrigerated. I should have added more sugar like other reviewers suggested. I also made it in an 8" pan as the 9" pan turned out a pretty flat cake which means that I made the cake twice."
"This cake tastes wonderful! The icing tastes delicious, too, however...I needed to add over three times as much powdered sugar in order to get an icing that was spreadable. When following the recipe as written, the icing was more along the lines of runny pudding. It would never work as a frosting. Upping the powdered sugar did the trick, though! With that modification I'd have given it all five stars. Without, only three. The cake alone is easily a five-star cake!"
"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."
"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!"
"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"
"My niece made this for Christmas Day and it was excellent!! It was not an overpowering taste of eggnog or too sweet. Perfect!!!"
"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 :)"
"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!!"
"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."
"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."
"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."
"the icing did not look like the picture.my friends liked the taste of the cake. I didn't. the icing really threw me."
"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."
"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?"
"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?)"