What thick, sweet and nutty tasty item is seen in the grocers refrigerated section only during the holidays? Do you need a hint? It is thick and creamy and can only be one food product. Eggnog!
Think about all the guest reactions when they sink their teeth into a cake with icing that tastes exactly like their favorite holiday drink.
Check your local store flyers for sale prices on eggnog. This is the time of year that it is available and all the stores have their shelves stocked with many name brand versions of eggnog. Choose your favorite brand from SuperValu, Wal-mart, Spain’s or even the Dollar General store about Winona. Now get yourself ready to bake a Christmas cake like never before.
- 2 ½ cups of cake flour
- 1 ¼ cups of sugar
- 1 ½ teaspoons of salt
- 1 tablespoon of baking powder
- 1 tablespoon of vanilla
- 1 tablespoon of rum extract
- 1 stick of unsalted butter
- 3 large eggs
- 1 1/3 cups of eggnog
- 1/3 cup of vegetable oil
Before you start take out the butter. Cut it into thin slices or chunks and set aside. The butter needs to be at room temperature before it can be added to the recipe.
- Preheat oven to 350’.
- Grease and flour or use Baker’s Joy to prepare your cake pan or pans.
- Use the paddle attachment on your electric mixer.
- In a large mixing bowl add the flour, sugar, salt and baking soda.
- Mix on low for about 1 minute to get the dry ingredients mixed together.
- Add the butter pieces and the vanilla and rum extracts to the dry ingredients.
- While mixing increase the speed up to medium.
- Mix well until completely incorporated. The mixture now should resemble crumbs.
- Slowly add the oil and eggnog.
- Add the eggs one at a time.
- Mix well at medium speed until all the ingredients form a smooth cake batter.
- Pour batter into prepared cake pan.
- Bake in oven until center of cake springs back and is golden brown.
- Remove cake from oven when completely cooked and set pan on a cooling rack for 10 minutes.
- Transfer the cake from the pan onto the cooling rack and allow cake to cool completely.
- Take the cooled cake and place it on a serving dish, platter or cake dish.
- The cake is now ready for the eggnog icing.
- 3 cups of confectioners’ sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of rum extract
- 4 tablespoons of eggnog
- In a medium sized bowl add all the ingredients and stir well.
- Stir until the icing is the consistency that you need to spread or drizzle the icing on your cake.
- If the mixture is too thick add more eggnog a tablespoon at a time.
- If the mixture is too thin add more confections’ sugar a tablespoon at a time.
- Once you have the texture needed for spreading it is time to ice the cake.
Depending on which cake pan is used will determine what cooking time needs to be used.
- 13 x 9 inch pan bake cake for 30 – 35 minutes
- Two – 9 inch cake or pie pans bake cake for 25-30 minutes
- Two – loaf pans bake cake for 25 – 30 minutes
If you are serving adults only use the real stuff. Substitute the extract with the same amounts of rum from your liquor cabinet.
If you think this cake is sweet enough and choose not to use the icing, just dust the top of the cake with some confectioners’ sugar. Easiest way to dust a cake is to add some in a shaker can or add a tablespoon in the flour sifter and watch the snow fall upon the cake.
After slicing the cake upon dessert dishes add a small scoop of vanilla ice cream. If you have time make your own vanilla bean ice cream.
Another idea instead of icing the entire cake, just pour some icing over each slice. Then while the icing is still in a semi-liquid state add some small fruit. (Try raspberries, cranberries, blueberries, strawberries or even maraschino cherries.)
For e-mail alerts of new articles from the Winona Cooking Examiner, click on the subscribe button above. Included are her step-by-step, easy to follow recipes the whole family will enjoy. And be sure to check out Winona Home & Living Examiner for an array of fun, crafty and educational topics. Send an email to firstname.lastname@example.org if you have a topic or suggestion you would like covered. Happy reading and thank you for stopping by!
Copyright 2010 Beverly Mucha / All Rights Reserved