Eggnog Cake Tips
Can you use rum instead of rum extract in this eggnog cake recipe?
The rum extract in this recipe provides a unique flavor that is hard to replicate, even with regular rum. If you want to use rum instead of rum extract, the conversion is typically 1 teaspoon of extract to 3 tablespoons of liquor, but because this changes the amount of liquid in the cake , the results will vary. If you do not have rum extract at home, it’s best to substitute with additional vanilla extract. Or, try this eggnog cake recipe
that doesn’t call for rum extract!
How do you store eggnog cake?
One way to make this cake about a month ahead of time is to bake the layers, then wrap them individually and freeze. Thaw for an hour at room temperature before frosting. The frosting should be made fresh. Store the frosted eggnog cake, covered, in the refrigerator for up to five days. Check out other make-ahead holiday desserts
How do you make cupcakes from this eggnog cake recipe?
To bake cupcakes instead of a layered cake, fill muffin tins 3/4 full with cake batter; bake for 18 minutes or until a toothpick inserted in the center comes out clean. Make frosting as directed and use a knife to spread over cooled cupcakes. Then, satisfy your eggnog craving even further with more rich treats
starring the ingredient. —Sarah Fischer, Taste of Home Culinary Assistant
This recipe was tested with commercially prepared eggnog.
1 piece: 372 calories, 20g fat (12g saturated fat), 104mg cholesterol, 417mg sodium, 44g carbohydrate (30g sugars, 0 fiber), 5g protein.