I wanted to make something festival for Christmas Eve dinner but wasn’t sure what. I decided I would make eggnog cake, even though I don’t like eggnog it was a favorite of many of the guests.
Everyone loved this cake, including myself. The frosting needed some work, it was too running for my liking and grainy because of the sugar. I think I would use powdered sugar next time and see if that thickened it too.
Eggnog Cake (From: The Taste of Home Baking Book)
- 1/2 cup butter
- 1 1/4 cup 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 flour
- 1/4 teaspoon salt
- 1 1/2 cups eggnog
- 1 cup butter, softened
- 1 1/2 cups sugar
- 1 1/2 teaspoons vanilla extract
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add extracts; mix well. Combine the flour, baking powder, and salt; add to creamed mixture alternately with eggnog. Pour into two 9-in baking bakes coated with nonstick cooking spray.
Bake at 350 for 30 to 35 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
For frosting, combine flour and salt in a saucepan. Gradually stir in eggnog until smooth. Bring to a nboil over medium heat’ cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature.
In a large mixing bowl, cmrea butter and sugar until light and fluffy. Add eggnog mixture and vanilla; beat on high until fluffy. Spread frosting between layers and over top and sides of cake.
Store in refrigerator.
