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Holiday Cranberry Eggnog Cake

Total Time

Prep: 15 min. Bake: 40 min. + cooling

Makes

12 servings

Got eggnog and cranberries? We use both in this yummy, moist cake for the holidays. Dollop with a sweet topping of whipped cream and Mascarpone. —Roxanne Peelen, Franklin, Wisconsin
Holiday Cranberry Eggnog Cake Recipe photo by Taste of Home

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1-1/2 cups eggnog
  • 3 large eggs
  • 1/4 cup butter, softened
  • 2 teaspoons ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 cup dried cranberries
  • MASCARPONE TOPPING:
  • 1/2 cup heavy whipping cream
  • 1 carton (8 ounces) Mascarpone cheese
  • 2 tablespoons confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • Additional ground nutmeg

Directions

  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine cake mix, eggnog, eggs, butter, nutmeg and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in cranberries.
  2. Transfer to prepared pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing from pan to a wire rack to cool completely.
  3. For topping, in a small bowl, beat cream until stiff peaks form. In another small bowl, mix Mascarpone cheese, confectioners' sugar and vanilla just until combined. Fold in whipped cream. Serve with cake; sprinkle with additional nutmeg.

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