Eggnog Sherry Cake Recipes

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DEEP SOUTH EGGNOG CAKE



Deep South Eggnog Cake image

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.

Provided by Baricat

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 3h40m

Yield 12

Number Of Ingredients 19

½ cup butter, room temperature
1 ¼ cups white sugar
3 eggs, room temperature
1 teaspoon vanilla extract
¼ teaspoon finely grated lemon peel
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup prepared eggnog (or see notes for recipe)
2 tablespoons bourbon whiskey
¼ cup all-purpose flour
¼ teaspoon salt
1 ½ cups prepared eggnog (or see notes for recipe)
1 cup butter, room temperature
1 ½ cups white sugar
1 ½ teaspoons vanilla extract
¼ teaspoon rum-flavored extract
⅛ teaspoon finely grated lemon peel
½ cup finely chopped toasted pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 594.1 calories, Carbohydrate 71.9 g, Cholesterol 133.1 mg, Fat 31.6 g, Fiber 1.1 g, Protein 6.5 g, SaturatedFat 17.6 g, Sodium 531.5 mg, Sugar 50.7 g

EGGNOG SHERRY CAKE



Eggnog Sherry Cake image

Make and share this Eggnog Sherry Cake recipe from Food.com.

Provided by cipherbabe

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) package yellow cake mix (not pudding)
4 eggs
3/4 cup dry sherry
3/4 cup vegetable oil
1 (5 1/8 ounce) package instant vanilla pudding
1/2 teaspoon nutmeg
powdered sugar

Steps:

  • Preheat oven to 350 degrees.
  • Grease 10" Bundt pan.
  • Combine cake mix, eggs, sherry, oil, pudding and nutmeg.
  • Beat with low speed mixer for 1 minute.
  • Scrap bowl and mix high speed 3 minutes.
  • Scrap bowl and pour into Bundt pan.
  • Bake 45-50 minutes.
  • Cool and turn out.
  • Glaze with powdered sugar mixed with sherry.

Nutrition Facts : Calories 389.2, Fat 20.3, SaturatedFat 3.1, Cholesterol 62.9, Sodium 482.4, Carbohydrate 45.5, Fiber 0.5, Sugar 30.1, Protein 4

CONTEST-WINNING EGGNOG CAKE



Contest-Winning Eggnog Cake image

This wonderful cake is full of eggnog flavor. I especially like to serve it around the holidays.-Debra Frappolli, Wayne, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 17

1/2 cup butter, softened
1-1/4 cups sugar
3 large eggs, room temperature
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 all-purpose flour
1/4 teaspoon salt
1-1/2 cups eggnog
1 cup butter, softened
1-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
Red and green decorating gel, optional

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Add extracts. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with eggnog, beating well after each addition. Pour into two greased 9-in. round baking pans. , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans 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 until thickened, about 2 minutes. Cool to room temperature., In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in eggnog mixture and vanilla until smooth. Spread between layers and over top and sides of cake. If desired, decorate with decorating gel. Store in the refrigerator.

Nutrition Facts : Calories 372 calories, Fat 20g fat (12g saturated fat), Cholesterol 104mg cholesterol, Sodium 417mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.

SHERRY CAKE



Sherry Cake image

Make and share this Sherry Cake recipe from Food.com.

Provided by CookingONTheSide

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 13

1 (18 1/4 ounce) package yellow cake mix
1 (3 1/2 ounce) box instant vanilla pudding
4 eggs
1/2 cup butter-flavored oil (or vegetable oil)
1 cup sherry wine
1 tablespoon butter flavoring
2 teaspoons nutmeg
2 teaspoons cinnamon
1/4 cup sugar
1 1/4 cups confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla
1/2 teaspoon butter flavoring

Steps:

  • Grease and flour 10-inch bundt pan.
  • In large mixing bowl, combine cake mix, pudding mix, eggs, cooking oil, sherry, the 1 T butter flavoring and the nutmeg.
  • Blend at low speed till combined.
  • Beat at medium speed for 2 minutes.
  • Pour 1/3 cup batter into bundt pan.
  • Combine the sugar and cinnamon.
  • Sprinkle half of the sugar and cinnamon mixture over batter in pan.
  • Add another 1/3 of the cake batter in pan.
  • Sprinkle with remaining sugar and cinnamon mixture.
  • Top with remaining batter.
  • Bake at 350 degrees for 45-50 minutes.
  • Let cake cool in pan for about 15 minutes before placing on cake plate.
  • For glaze, mix together the confectioners' sugar, the vanilla, milk and butter flavoring until smooth.
  • Spoon over warm cake.

EGGNOG TRIFLE CAKE



Eggnog Trifle Cake image

Prepare to enjoy a holiday dessert like no other: Eggnog Trifle Cake. All your favorite flavors of the season come together in a layered masterpiece of pound cake, raspberry jam, sherry, nutmeg and-the star ingredient-eggnog. This Eggnog Trifle Cake will make it on the table for years to come.

Provided by My Food and Family

Categories     Home

Time 5h25m

Yield 16 servings

Number Of Ingredients 8

2 env. (1/4 oz. each) KNOX Unflavored Gelatine
3 cups milk, divided
1 qt. (4 cups) eggnog
1/4 cup dry sherry
1/8 tsp. ground nutmeg
1 pkg. (10-3/4 oz.) frozen pound cake, thawed
6 Tbsp. seedless raspberry jam or preserves
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

Steps:

  • Sprinkle gelatine over 1-1/2 cups milk in medium saucepan; let stand 1 min. Cook on low heat 5 min. or until gelatine is completely dissolved, stirring frequently. Remove from heat. Add remaining milk, eggnog, sherry and nutmeg; stir until blended. Refrigerate 1 hour or until chilled.
  • Cut crust off pound cake; discard or reserve for another use. Cut cake horizontally into 4 lengthwise slices. Spread 3 cake slices with jam; stack to reassemble cake. Cut stacked cake crosswise into 14 (1/2-inch-thick) slices. Stand 8 cake slices around side of 9-inch springform pan; place remaining cake slices on bottom of pan.
  • Add dry pudding mix to eggnog mixture; beat with whisk 2 min. Let stand 5 min. or until mixture begins to thicken. Spoon into prepared pan. Refrigerate 4 hours or until firm. Remove rim of pan before serving dessert.

Nutrition Facts : Calories 220, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 55 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g

RUM EGGNOG CAKE



Rum Eggnog Cake image

This eggnog cake is quick and easy to make for the holidays. It calls for a cake mix, and rum and nutmeg give the cake its classic eggnog flavor.

Provided by Diana Rattray

Categories     Dessert     Cake

Time 55m

Number Of Ingredients 16

For the Cake:
8 tablespoons (4 ounces) unsalted butter, softened
3 large eggs, slightly beaten
1 cup eggnog
1/4 cup rum
2 teaspoons pure vanilla extract
1 teaspoon ground nutmeg
1 (18.25-ounce) package white cake mix
For the Rum Glaze:
1 1/4 cups confectioners' sugar, sifted
2 tablespoons rum, or milk and rum flavoring
2 tablespoons butter, melted
1 tablespoon milk or eggnog, optional
For Decoration:
Fresh mint leaves, for optional garnish
1/4 cup red berries, for optional garnish

Steps:

  • Gather the cake ingredients.
  • Preheat the oven to 325 F.
  • Generously grease and flour a 12-cup Bundt cake pan.
  • In a large bowl, beat the butter until light, either by hand or with the help of a mixer. Add in the eggs, eggnog, and rum (or 1/4 cup eggnog plus rum flavoring) and beat on low for 3 minutes.
  • Add the vanilla, nutmeg, and cake mix and beat slowly to combine. Set the mixer on high speed and beat well for 2 minutes, until the mixture is fluffy and filled with air.
  • Spoon the batter into the prepared Bundt cake pan.
  • Bake the cake for 35 to 45 minutes, or until a cake tester or a long wooden pick comes out clean when inserted in the middle of the cake. If your oven is hotter in some spots, turn the cake 180 F after 20 minutes in the oven.
  • Cool the cake in the pan on a rack for 15 minutes.
  • Invert the cake onto a serving plate or cake tray and cool completely at room temperature.
  • Gather the glaze ingredients.
  • While the cake cools, combine the confectioners' sugar with the rum and melted butter in a bowl. Mix well using a small whisk.
  • If necessary, add milk or eggnog to thin the glaze. Or, if too thin, add more confectioners' sugar to thicken the mixture.
  • Drizzle the glaze over the cooled cake in a decorative pattern. Garnish with mint leaves and red berries, if desired.
  • Enjoy.

Nutrition Facts : Calories 296 kcal, Carbohydrate 42 g, Cholesterol 72 mg, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, Sodium 312 mg, Sugar 27 g, Fat 11 g, ServingSize 12 servings, UnsaturatedFat 0 g

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