Golden Eggnog Cake Recipes

CONTEST-WINNING EGGNOG CAKE

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.

DEEP SOUTH EGGNOG CAKE

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.

EGGNOG CAKE

Steps:

• Heat oven to 350F Grease and flour 2 round layer pans, 8 or 9-inch .
• Combine all ingredients in large mixer bowl. Blend on low speed for 30 seconds, scraping side and bottom of bowl.
• Beat 3 minutes on medium speed, scraping bowl frequently.
• Pour into prepared pans. Bake 35-40 minutes or until wooden pick inserted in center comes out clean.
• Cool, fill and frost with a Cream Fluff Frosting.

GOLDEN EGGNOG CAKE

Steps:

• Filling:.
• Mix the dried cherries with the liquor or vanilla, add the remaining ingredients, stir well and set aside.
• Stir occasionally so the cherries absorb the liquid evenly.
• Cake:.
• Preheat the oven to 325°F.
• Lightly grease a 10-inch tube or bundt-style pan.
• In a large bowl, beat together the butter, sugar, nutmeg and salt until light and fluffy.
• Add the eggs one at a time, beating after each addition until the batter looks fluffy. Beat in the rum or brandy, if you're using it.
• Whisk the flour and baking powder together. Beat in one-third of the flour mixture, then one-third of the eggnog or cream.
• Repeat, being sure to scrape the bottom and sides of the mixing bowl occasionally.
• Add the remaining flour and eggnog or cream, beating well.
• Spoon half the batter into the prepared pan. Sprinkle with the nut and cherry mixture. Top with the remaining batter.
• Smooth the top gently.
• Lift the cake pan several inches above the counter and drop it to the counter; repeat. This will eliminate any large air pockets or bubbles.
• Bake the cake for 1 hour, 15 minutes, or until a cake tester inserted in the center of the cake comes out clean.
• Remove the cake from the oven and place on a rack.
• Let the cake cool in the pan for 20 minutes, then loosen the edges with a knife and return to the rack to cool completely.
• Glaze:.
• Mix all of the glaze ingredients together, adding a bit of water if needed.
• Drizzle over the cooled cake.
• Yield: 1 cake.