EGGNOG COFFEE CAKE
You can make and glaze the coffee cake up to 3 days in advance and store at room temperature.
Provided by Food Network Kitchen
Time 2h30m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray. Whisk the flour, baking powder, nutmeg, cinnamon, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, egg yolk and vanilla until combined.
- Reduce the mixer speed to low and add the flour mixture in three batches,
- alternating with the sour cream in two batches. Increase the mixer speed to medium high and beat until well combined, about 30 seconds. Transfer the batter to the prepared pan; set aside.
- Make the topping: Combine the flour, brown sugar, cinnamon, nutmeg and salt in a medium bowl. Work in the butter with your fingers until clumpy. Scatter the topping over the cake batter. Bake until golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer to a rack and let cool 20 minutes, then remove the springform ring and let cool completely.
- Make the glaze: Whisk the confectioners' sugar with 3 tablespoons eggnog in a medium bowl until smooth. If the glaze is too thick, gradually whisk in the remaining 1 tablespoon eggnog as needed. Drizzle the glaze over the cake before serving.
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 TUBE CAKE
My kids have declared this dessert one of their favorites. They love the festive eggnog flavor in the cake. -Mary Ellen Severance, Biggs, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cake mix, pudding mix, eggs, eggnog, oil, extract and nutmeg. Beat on medium speed for 2 minutes., Pour into a well-greased 10-in. fluted tube pan. Bake at 350° for 38-41 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine the confectioners' sugar, extract and enough eggnog to achieve a drizzling consistency. Drizzle over cooled cake.
Nutrition Facts : Calories 355 calories, Fat 12g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 456mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 0 fiber), Protein 5g protein.
CLAUDIA LAMASCOLO
The perfect holiday cake for a busy homemaker, working individual or hates to bake! This eggnog cake is semi-homemade starting with a mix and decorated for the holiday parties during the season! Perfect and festive but delicious all year long! Take a look at the link for homemade eggnog!
Provided by Claudia Lamascolo
Categories cake, cake mix, holiday, Christmas ,eggnog recipes
Time 55m
Yield 12
Number Of Ingredients 19
Steps:
- Grease and flour a bundt pan or a 13x9 sheet cake pan.
- Whip the butter until light.
- Add the eggs, cake mix, vanilla, eggnog, spices, and rum.
- Beat until well combined around 2 1/2 minutes.
- Pour into prepared pan and bake until center springs back around 40 minutes. Test with toothpick.
- Cool and frost with Eggnog frosting or sprinkle with powdered sugar.
- Frosting:
- Whip together the butter, cinnamon, and sugar( adding gradually).
- Add a few tablespoons of eggnog, rum or brandy until desired consistency.
Nutrition Facts :
EGG NOG CAKE USING A YELLOW CAKE MIX
My husband wanted a really eggnog tasting cake so I experimented until I came up with this one. It is really good after being refridgerated a few hours. My kids love it with caramel sauce and fresh whipped cream with powdered sugar, cinnamon and nutmeg sprinkled on top.
Provided by dawn Tesam
Categories Cakes
Time 40m
Number Of Ingredients 7
Steps:
- 1. First preheat the oven to 350 degrees F.
- 2. Then Grease and flour a 9"x13" cake pan. (I use Baker's Joy spray)
- 3. Next mix the egg, oil, eggnog, cake mix, sour cream, rum extract, and apple pie spice in a mixing bowl for 2 minutes, scraping bowl as necessary.
- 4. Do not be tempted to add more rum flavoring. The extract is very strong.
- 5. Next pour the cake mix into prepared pan and bake in your oven at 350 for 29 - 32 minutes. I check around 29 minutes and the top of my oven is the hottest so I place the cake on the top rack.
- 6. Take out when cooled. prepare whipped topping with apple pie spice, cinnamon or nutmeg and place on top. I also make a butter rum sauce but it is very strong. A caramel sauce would also go well with this cake.
CONTEST-WINNING EGGNOG CAKE
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
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.
EGGNOG POUND CAKE
When you're having company, this cake-served with a custard sauce and a dash of nutmeg-inspires oohs and aahs.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube can. Combine first six ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., Meanwhile, for sauce, in a heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 1-2 minutes longer. Remove from heat. , In a bowl, whisk a small amount of hot mixture into egg yolk; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla. Cool completely. Fold in whipped cream; refrigerate until cold. Serve sauce with cake; if desired, sprinkle with nutmeg.
Nutrition Facts : Calories 206 calories, Fat 10g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 244mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
EGGNOG POUND CAKE
Make and share this Eggnog Pound Cake recipe from Food.com.
Provided by Hey Jude
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Generously grease a 10-inch tube or bundt pan with the softened butter; press almonds on sides and bottom of pan; set aside.
- In a large bowl, combine cake mix, nutmeg, eggs, eggnog, the melted butter and the rum.
- Using an electric mixer, beat until smooth and creamy (about 4 minutes at medium speed) or beat about 450 strokes with a wooden spoon; pour batter into prepared pan.
- Bake in a 350° oven for 45 to 55 minutes or until a wooden pick inserted in center comes out clean.
- Let cool in pan for 10 minutes; then invert cake onto a rack to cool completely.
Nutrition Facts : Calories 368.9, Fat 17.8, SaturatedFat 6.8, Cholesterol 79, Sodium 440.9, Carbohydrate 45.2, Fiber 1.1, Sugar 26.2, Protein 6.3
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