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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This recipe was taken from a December 2003 Country Magazine. This is one of the best cakes I have ever eaten. I love eggnog and you can really taste it in this cake. Ingredients:
1/2 cup butter (no substitutes) |
1 1/4 cups sugar |
3 eggs |
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 |
1/4 cup all-purpose flour |
1/4 teaspoon salt |
1 1/2 cups eggnog |
1 cup butter, softened |
1 1/2 cups white sugar |
1 1/2 teaspoons vanilla extract |
Directions:
1. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add extracts; mix well. Combine the flour, baking powder and salt; add to the creamed mixture alternately with eggnog. Pour into two 9 inch round baking pans coated with nonstick cooking spray. Bake at 350° for 30-35 minutes or until a tooth pick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
2. For frosting, combine flour and salt in a saucepan. Gradually stir in eggnog until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature.
3. In a large mixing bowl, cream butter and sugar. Add eggnog mixture and vanilla; beat on high until fluffy. Spread frosting between layers and over top and sides of cake. Store in the refrigerator. Serves 12.
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