Deep South Eggnog Cake

Deep South Eggnog Cake

17
Baricat 139

"You can really taste the eggnog in this lovely, rich, moist cake. No eggnog? No problem. You can make enough for the recipe in a jiffy. Nothing says Southern hospitality like this impressive cake. If you like, set aside and tint 1/4 cup of the frosting to your desired shade for decorating the top."

Ingredients 3 h 40 m {{adjustedServings}} servings 594 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 594 kcal
  • 30%
  • Fat:
  • 31.6 g
  • 49%
  • Carbs:
  • 71.9g
  • 23%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 532 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
  2. Beat 1/2 cup butter and 1 1/4 cups sugar with an electric mixer in a large bowl until light and fluffy. Mixture should be noticeably lighter in color. Add eggs, one at a time, allowing each egg to blend into butter mixture before adding the next. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon lemon peel, mixing well.
  3. Combine 2 cups flour, baking powder, and 1 teaspoon salt in a bowl. Pour flour mixture into the batter alternately with 1 cup eggnog, mixing until just incorporated. Stir in bourbon. Divide batter evenly between prepared pans.
  4. Bake in preheated oven until cake springs back when touched lightly with a fingertip or a toothpick inserted in the centers comes out clean, 30 to 35 minutes (test both cake layers). Cool in pans for 10 minutes before inverting on a wire rack to cool completely.
  5. To make frosting, combine 1/4 cup flour and 1/4 teaspoon salt in a saucepan. Gradually whisk in 1 1/2 cups eggnog, whisking until smooth.
  6. Bring to a boil over medium heat, stirring frequently. When mixture boils, cook for 2 minutes, whisking constantly, until thickened. Remove from heat and let cool completely to room temperature.
  7. Beat 1 cup butter and 1 1/2 cups sugar in a bowl until light and fluffy. Mix in cooled eggnog mixture, 1 1/2 teaspoon vanilla extract, rum extract, and 1/8 teaspoon grated lemon peel. Beat on high speed until mixture is fully incorporated and frosting is fluffy.
  8. Spread cake with plain frosting between cake layers, over the top and on the sides. Coat the sides with toasted pecans, pressing the nuts onto sides in small handfuls. Refrigerate until serving time.
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Footnotes

  • Cook's Notes:
  • You can substitute dark rum for the bourbon, if you prefer.
  • If you don't have eggnog, mix up this recipe. You'll have enough for the cake and the frosting:
  • Pulse 2 eggs in a blender. Add 2 tablespoons white sugar, 1 1/2 cup milk, 1 cup heavy whipping cream, and a dash each of vanilla and rum extracts. Blend until smooth.
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Reviews 17

  1. 19 Ratings

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Baricat
1/23/2015

A dash of ground nutmeg (freshly ground is best) in the frosting and 1/4 tsp in the cake underscores the eggnog flavor. Because it is so moist, it's a great keeper and freezes perfectly. I see that some people have had trouble with the cake being dry or heavy. Be aware that butter cakes are rarely light and super airy. However, if the heaviness was objectionable, there are two possible reasons for this. First, if there is too much flour, the product will be heavy. Measure by dipping a spoon into the flour and keep doing until the cup measure is full. Sweep the backside of a knife across the top to level. Do not scoop the flour with your cup measure. Alternatively, you could sift the flour into a cup and level. Secondly, if the product was overmixed, that would account for a heavy product. After you cream the butter/sugar/egg/extract mixture, try folding in the dry ingredients by hand. Excessive mixing encourages gluten formation, which is the element that gives bread its structure and chewiness. If dry, that indicates overbaking. Ovens vary, so given timing might not be perfect for your oven. Check 10 minutes before time is up and adjust accordingly. Bake only until a toothpick comes out clean and sides begin to release. If your frosting feels gritty, mix the butter and sugar for 5-10 minutes with your mixer, until the sugar "creams." Test it by rubbing some of it between your fingers. If it feels smooth, then proceed. If not, mix awhile more until it's no longer grainy.

Doughgirl8
1/3/2014

My new favorite Christmas dessert! This was wonderful. I followed the recipe for the eggnog included in the footnotes; the only change I made was to add fresh-grated nutmeg to the cake batter and the frosting. I garnished the slices with whipped cream and more grated nutmeg. I also sliced one of my cake layers in half (it was a little larger than the other) and had enough frosting to fill three layers and frost the cake. I omitted the pecans, because I wanted a smooth cake without the crunch, but I bet they'd be tasty. Even the non-eggnog fan loved it: "Now this is about the only reason for eggnog to exist, as far as I'm concerned." Delicious!

PFraser
1/2/2015

The frosting is excellent! My cake is dry and kinda "tough". I've always done Duncan Hines box cakes and this was my first scratch cake, but I followed the directions to a Tee. I do scratch frosting all the time. If I try it again, I think I will be adding more butter and maybe some dream whip to the cake batter. Aside from being dry the taste is good. If I can't get the cake right, I'll definitely do the frosting again.