GOLDEN EGGNOG CAKE
A small slice of this rich, moist cake studded with cherries and nuts is perfect for a winter afternoon, with a cup of coffee or tea: just the pick-me-up you'll need for a full evening of decorating or present-wrapping. It can be made ahead, wrapped well, frozen, then taken out of the freezer when you need it. It's substantial enough to serve as the centerpiece of a holiday dessert table if you have one of the fancy shaped bundt pans. By the way, if you have a nutmeg grater be sure to use fresh nutmeg; the flavor and aroma are vastly superior to the pre-ground. *Eggnog's out of season? Use 1 1/4 cups light cream or half and half + 1 1/4 teaspoons eggnog flavor.
Provided by Annacia
Categories Dessert
Time 1h35m
Yield 25 serving(s)
Number Of Ingredients 19
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.
EGGNOG BUTTER CAKE
Christmas Egg Nog Butter Cake. This is by no means fat free or low cal. This is better than "SIN"!
Provided by Thomas L. Willis
Categories Dessert
Time 1h10m
Yield 1 large cake, 16 serving(s)
Number Of Ingredients 15
Steps:
- Beat butter until creamy.
- Gradually add sugar, beating until light and fluffy.
- Add eggs, one at a time, beating well.
- Blend in flavorings.
- Stir together flour, baking powder, and salt.
- Add flour mixture and wet ingredients (Egg Nog and Milk) to butter mixture alternately, beating until smooth after each addition.
- Turn into greased and floured 10 inch tube or bunt pan.
- Bake at 350 degrees for 50 to 55 min or until cake tests clean with tooth pick.
- Cool in pan for 15 minutes.
- Remove from pan.
- Cool, right side up, on rack.
- To make Icing: Combine egg nog, light corn syrup and rum extract. Gradually add 2 3/4 cup sifted confectioners sugar, beating until smooth.
- For Icing: combine confectioners sugar with wet ingredients beat until smooth.
- High Altitude Directions 5000- 6500 feet: Cake-Decrease baking powder to 2 1/4 teaspoon. Bake at 375 degrees for 40 to 55 minutes. Icing-Add 1 to 1 1/2 teaspoons egg nog.
EGGNOG DUMP CAKE
Dump eggnog, cake mix and a few other ingredients into your cake pan and you'll achieve something magical: a supremely easy dessert with a custardy vanilla top and crumbly cake bottom. For an extra-festive presentation, serve it topped with ground nutmeg, whipped cream and caramel sauce.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Put the butter in an 8-by-8-inch nonstick cake pan and place it in the oven while it preheats.
- When the butter is melted, remove the pan from the oven and spray the edges with cooking spray. Evenly sprinkle the cake mix over the melted butter. Using a rubber spatula, stir to combine and then press the mixture into an even layer. Evenly sprinkle the pudding mix over the top, then pour the eggnog all over, tilting the baking dish to distribute. Top with the pecans, sugar and nutmeg.
- Bake until the top is golden brown and mostly set but still a little bit jiggly all over, 40 to 45 minutes. Run a butter knife around the edges to loosen, then let cool for 30 minutes.
- Scoop into bowls while still warm and top with swirls of whipped cream, a drizzle of caramel sauce and more ground nutmeg. If not eating warm, transfer cake from baking dish to a storage container (otherwise, the caramelized cake will stick to the dish).
EGGNOG POUND CAKE
A festive pound cake with eggnog, your choice of currants, raisins or my favorite dried cranberries, with an orange, rum glaze
Provided by Calee
Categories Dessert
Time 1h35m
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- Soak currents or raisins or cranberries in rum for 15 minutes.
- Using electric mixer on medium speed, beat butter until creamy 30-40 seconds. Add sugar and beat until light and fluffy 5 minutes.
- Add eggs one at a time, beating well after each addition.
- In separate bowl sift together flour, baking powder, salt and nutmeg.
- Measure eggnog and add vanilla.
- At low speed add dry ingredients in 4 additions, alternating with eggnog, begin with and end with dry ingredients. Scrape bowl occasionally.
- Fold in orange zest, currants and remaining liquid.
- Spoon batter into prepared 10 inch bundt pan. Bake at 325 for 55-65 minutes, check with toothpick, if toothpick comes out clean, it's done.
- Remove from oven and cool upright in the pan on a rack for 10 minutes.
- Prepare glaze blending together oj, sugar and rum.
- Invert cake onto a wax paper covered rack. Use pastry brush to brush the surface of the cake with glaze. Cool completely.
Nutrition Facts : Calories 301.4, Fat 11.1, SaturatedFat 6.7, Cholesterol 63.6, Sodium 84.7, Carbohydrate 46.7, Fiber 0.8, Sugar 31.3, Protein 3.6
EGGNOG POUND CAKE
A sumptuous holiday pound cake with a Northwestern flavor. Excellent for Christmas buffets or open houses!
Provided by DOCTOR KITTEN
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 1h40m
Yield 16
Number Of Ingredients 16
Steps:
- In a small bowl, combine dried blueberries, dried cherries, dried cranberries, and 2 tablespoons brandy. Soak for 15 minutes.
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan or Bundt pan. Sift together the flour, baking powder, salt, and nutmeg; set aside.
- In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the eggnog, mixing just until incorporated. Fold in soaked fruit mixture. Spread batter into prepared pan.
- Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack.
- In a small bowl, mix together brandy, water, and 3/4 cup sugar. With pastry brush, brush entire surface of cake with glaze. Cool completely before serving.
Nutrition Facts : Calories 386.8 calories, Carbohydrate 59.5 g, Cholesterol 74.7 mg, Fat 13.9 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 8.3 g, Sodium 106.2 mg, Sugar 39.7 g
EGGNOG LAYER CAKE
This is a wonderful refrigerator cake for any time you can find eggnog at the grocery store. It is a beautiful and decadent cake for any holiday or New Year's party, but my family will eat it any time.
Provided by BARBCORNIA
Categories Desserts Cakes Cake Mix Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8-inch round cake pans.
- For the Cake: In a large mixing bowl, beat together the cake mix, eggs, 2 cups eggnog, melted butter, nutmeg, and 1/2 tsp rum flavored extract. Divide the batter evenly between the two prepared cake pans.
- Bake the cake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from the oven to cool on wire racks.
- For the Filling: Mix together the vanilla pudding mix, 2 cups eggnog, and 1/2 teaspoon rum flavored extract in a medium bowl. Cover with plastic wrap and refrigerate until firm, about 30 minutes.
- For the Whipped Topping: In a small bowl, sprinkle gelatin over the cold water, allow to stand for 5 minutes to soften and then stir until the gelatin is fully dissolved. Whip the heavy cream in a large mixing bowl to soft peaks. Add the sugar, gelatin, and 1/2 teaspoon rum flavored extract, and continue whipping to stiff peaks. Refrigerate until ready to use.
- To Build the Cake: Remove the cakes from the cake pans. Place one round onto a serving plate. Spoon the filling onto the cake round, and spread over the cake evenly. Place the second cake round on top of the filling. Cover the top and sides of the layered cake with the whipped topping. Refrigerate until ready to serve.
Nutrition Facts : Calories 601.6 calories, Carbohydrate 75 g, Cholesterol 146.3 mg, Fat 30.8 g, Fiber 0.5 g, Protein 8.1 g, SaturatedFat 16.4 g, Sodium 516.4 mg, Sugar 52.9 g
DEEP SOUTH EGGNOG CAKE
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
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
TRIPLE EGGNOG CAKE
Holiday cake.
Provided by BARBCORNIA
Categories Desserts Cakes Cake Mix Cake Recipes Layer Cake
Time 1h50m
Yield 15
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 round cake pans.
- Mix cake mix, 1 1/2 cups eggnog, eggs, butter, nutmeg, and 1/2 teaspoon rum-flavored extract together in a bowl using an electric mixer until batter is smooth, about 4 minutes. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove cakes from pans and cool on a wire rack.
- Mix 2 cups eggnog, vanilla pudding mix, and 1/2 teaspoon rum-flavored extract together in a bowl until smooth; refrigerate until pudding thickens, at least 30 minutes.
- Mix cold water and gelatin together in a bowl until gelatin is dissolved. Beat cream in a separate bowl using an electric mixer until soft peaks form; add gelatin mixture, white sugar, 1/2 teaspoon rum-flavored extract, and salt and beat until stiff peaks form. Refrigerate topping until chilled, at least 30 minutes.
- Place 1 cake on a serving plate and spread 1/2 of the filling on top. Place the second cake over the filling and top with remaining filling. Cover entire cake with whipped cream topping. Store cake in refrigerator.
Nutrition Facts : Calories 440.6 calories, Carbohydrate 54.2 g, Cholesterol 112 mg, Fat 23.3 g, Fiber 0.3 g, Protein 5.1 g, SaturatedFat 12.6 g, Sodium 369 mg, Sugar 39.1 g
HOLIDAY EGGNOG CAKE
This is a recipe that I have had for ages and is a special treat during the holiday season. This cake is very rich. It is also pretty easy to make, and pretty to look at (if garnished with some nutmeg and red and green cherries). You can make it up to 24 hours in advance, but be sure to refrigerate any leftovers.
Provided by JackieOhNo
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees. Combine cake mix, eggs, eggnog, butter, nutmeg and rum extract in a large bowl. Beat for 4 minutes. Pour batter into 2 wax-paper lined greased and floured 9-inch round cake pans. Bake for 30 minutes or until cake tester comes out clean. Cool for 10 minutes in pans, then turn out onto wire rack and cool thoroughly.
- Meanwhile, make filling. In a stainless steel or glass saucepan, combine cornstarch with small amount of eggnog and blend until smooth. Blend in remaining eggnog and cook over simmering water until thickened and smooth. Add rum extract and cool. When cooled, spread between cake layers.
- To make frosting, combine cream, sugar, salt, vanilla and extracts in a mixing bowl and chill. Whip until soft peaks form. Soften gelatin in water. Place over hot water until dissolved. Drizzle dissolved gelatin into whipped cream and continue to beat until stiff. Frost cake and garnish with nutmeg and red and green cherries, if desired. Refrigerate until serving time, up to 24 hours.
Nutrition Facts : Calories 372.5, Fat 22.4, SaturatedFat 11.9, Cholesterol 108.2, Sodium 293.2, Carbohydrate 38.3, Fiber 0.4, Sugar 22, Protein 5.1
EGGNOG CAKE
With its moist cake layers, creamy filling and chocolate frosting, this cake appeals to all palates! -Edith Disch, Fairview Park, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 14 servings.
Number Of Ingredients 26
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Add yolks, one at a time, beating well after each. Combine orange juice, zest and vanilla. Combine the flour, baking powder, nutmeg, baking soda and salt; add to creamed mixture alternately with juice mixture, beating well after each addition. , In another bowl, with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. , Line two greased 9-in. round baking pans with waxed paper; grease paper. Pour batter into pans. Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks. Peel off paper; cool. , For filling, in a small saucepan, combine flour and a small amount of eggnog; stir until smooth. Stir in remaining eggnog; bring to a boil, stirring constantly. Cook and stir 2 minutes or until thickened. Cool completely. , In a small bowl, cream butter and sugar until light and fluffy; beat in vanilla and nutmeg. Gradually beat in eggnog mixture until smooth; set aside., For frosting, in another small bowl, cream confectioners' sugar and butter until light and fluffy. Beat in the cream, chocolate, cinnamon and nutmeg until smooth. Add water until frosting reaches spreading consistency., Split cakes in half; spread filling on three layers. Top with remaining layer; frost top.
Nutrition Facts : Calories 472 calories, Fat 28g fat (17g saturated fat), Cholesterol 106mg cholesterol, Sodium 368mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
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