Eggnog Cake

Eggnog Cake requires roughly 1 hour from start to finish. This recipe makes 12 servings with 284 calories, 3g of protein, and 17g of fat each. For 59 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 699 people found this recipe to be flavorful and satisfying. It can be enjoyed any time, but it is especially good for Christmas. This recipe from Taste of Home requires baking powder, butter, salt, and flour. It works well as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 10%. This score is very bad (but still fixable). Similar recipes include Eggnog Bundt Cake with Eggnog Sugar Glaze, Exquisite Eggnog Bundt Cake with Eggnog Frosting, and Eggnog Bundt Cake With Eggnog Buttercream.

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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. Originally published as Eggnog Cake in CountryDecember/January 2003, p49 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. Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a large bowl, cream butter and sugar until light and fluffy.

2. Add eggs, one at a time, beating well after each addition.

3. Add extracts.

4. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with eggnog, beating well after each addition.

5. Pour into two 9-in. round baking pans coated with cooking spray.

6. 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.

7. 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.

8. In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in eggnog mixture and vanilla until smooth.

9. Remove 1/4 cup frosting for decorating if desired; tint 3 tablespoons green and 1 tablespoon red.

10. 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.

Nutrition Information:

covered percent of daily need

 

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