Easy Egg Nog Cake

posted on December 24, 2011 in alcohol, baking tip, holiday baking, recipe with 0 Comments

In case you didn't get this link on Facebook or Twitter this week, here is a repost:

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When it comes to holiday baking flavors, there are many flavors that represent the season. To me, Egg Nog has to be in the Top 3.

This delicious cake can be made with or without alcohol. I'll share the recipe adjustments, just in case you want to decrease or increase the amount of alcohol in your cake.

Egg Nog Cake: Adapted from from "Kiss My Bundt: recipes from the award winning bakery."

Cake Ingredients:

6 ounces of unsalted butter

1 1/2 cups of granulated white sugar

3 large eggs, room temperature

1 cup eggnog + 1/4 Cup of Bourbon or Rum or Brandy.

• To increase the "booziness" you can use 3/4 C of eggnog and 1/2 C of your favorite alcohol.

• Though the alcohol will mostly bake-out, if you would like to make the cake alcohol-free, you can use 1 1/4 Cup of Eggnog and omit the alcohol from the recipe)

2 1/2 cups flour

2 1/2 tsp baking powder

1/2 tsp nutmeg

1/2 teaspoon salt

Cake Directions:

1. Heat the oven to 350 degrees.

2. Using an electric mixer, combine the butter and sugar until creamy and fluffy. (about 2 minutes)

3. Add the eggs, one at a time, making sure each egg is fully incorporated before adding another.

4. In a separate bowl, sift together the flour, baking powder, salt, and nutmeg. Set aside.

5. Combine the eggnog and alcohol into 1 container. Set aside.

6. Add 1/3 of the dry ingredients into the butter mixture. Next, add 1/2 of the eggnog mixture. Make sure to scrape down the sides of the bowl. Continue mixing the batter, alternating between dry (flour mixture) and wet ingredients (eggnog mixture) until all ingredients are thoroughly mixed. Begin and end with the dry mixture.

7. Pour the batter into pans that have been greased and floured. **The recipe will make one (10 to 12 cup) bundt cake, 24 mini bundt cupcakes, 16 cupcakes, and two 9" cake pans.

8. Bake until a cake tester or toothpick inserted into the cake comes out clean and the cake doesn't jiggle when shaken, about 55 minutes for a Big ol Bundt cake.

 9. Cool the cake in the pan for at least 10 minutes. Then invert onto a serving plate. If cake resists, cool for an additional 15 minutes. Cool completely before frosting, at least 1 hour for a single large bundt cake.

**This cake recipe makes 24 Mini Bundt Cupcakes (1/2 C capacity) or 12 Baby Bundt Cakes (1C capacity)

Classic Egg Nog Glaze:

Ingredients:

~3 Cups of Powdered Sugar (measured then sifted).

~1/4 Cup of Liquid* (For your liquid, you can use any combination of eggnog, bourbon rum, or brandy).

Directions:

1. Put liquid into a mixing bowl.

2. Slowly add the powdered sugar into the liquid until powdered sugar is completely dissolved.

3. If you want a thicker glaze, add more powdered sugar. For a thinner glaze, add more liquid.

4. Pour glaze on a cooled cake, and let glaze set and harden (about 30 minutes).

5. To spice up presentation, sprinkle ground nutmeg on top of the white glaze!

6. Eat and enjoy!