Eggnog Cake Food

SPIKED EGGNOG BUNDT CAKE RECIPE

Steps:

• Preheat oven to 350ºF. Beat butter with an electric mixer on medium speed until smooth, about 1 minute. Slowly add granulated sugar, beating until combined, about 2 minutes. Add eggs, 1 at a time, reducing speed to low to add each egg and increasing to medium speed for 30 seconds after each addition. Beat on medium for 1 minute after adding last egg.
• Whisk together flour, salt, and nutmeg in a medium bowl. Stir together cream, 1/4 cup of the bourbon, and 1 tablespoon of the vanilla in small measuring cup. With mixer running on lowest speed, add flour mixture and cream mixture to butter mixture in batches, beginning and ending with flour mixture, beating until just blended after each addition and stopping to scrape bowl as needed. Transfer batter to a greased (with shortening) and floured 12- to 15-cup Bundt pan. (If using a 12-cup pan, cake may bake above rim; trim as needed to level.)
• Bake in preheated oven until a toothpick inserted in middle of cake comes out clean, 1 hour to 1 hour, 10 minutes. Let cake cool in pan on a wire rack until pan is just cool enough to handle, 20 minutes. Turn cake out onto rack to cool, 1 hour.
• Stir together powdered sugar, 2 tablespoons of the eggnog, and remaining 1 tablespoon each bourbon and vanilla in a large bowl until smooth, adding remaining 1 tablespoon eggnog, 1 teaspoon at a time, if needed for desired consistency. Transfer cooled cake to a platter; pour eggnog mixture over cake. Sprinkle with nutmeg; let stand 5 minutes before slicing.

EGGNOG

Steps:

• In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
• Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
• Whisk the egg whites into the mixture. Chill and serve.
• Cook's Note: For cooked eggnog, follow procedure below.
• In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
• In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
• In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

EGGNOG COFFEE CAKE

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.

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 TUBE CAKE

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.

EGGNOG CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4 inch loaf pan. Sift together the flour, baking powder, salt, nutmeg, and ginger; set aside.
• In a large bowl, cream together sugar, butter, and shortening until light and fluffy. Blend in the eggs one at a time, then stir in the rum extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 65 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

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.

EGGNOG CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, combine yellow cake mix, dry French vanilla pudding mix, eggnog, eggs, canola oil, nutmeg, water and vanilla extract. Using a stand mixer or power mixer, mix until well combined, approximately two minutes. Use a rubber spatula to wipe down the sides of the bowl, making sure that your cake batter is thoroughly mixed.
• Spray a Bundt cake pan generously with non-stick cooking spray. Pour cake batter into the Bundt cake pan. Bake for approximately 45-55 minutes, or until a cake tester inserted into the cake comes out clean. Remove from oven and allow to cool for approximately ten minutes. Invert cake onto a wire cooling rack to cool.
• Allow cake to cool for at least another ten minutes. After ten minutes the cake can be transferred to a cake stand or plate. It's a matter of preference as to whether you pour the glaze on your cake while it's still warm, or wait for it to cool. I prefer to put the glaze on the cake while the cake is slightly warm.
• To make glaze, combine glaze ingredients in a bowl and mix well to combine. This can be done by hand or with a mixer. Drizzle glaze over cake. Slice, serve and enjoy!

CLAUDIA LAMASCOLO

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.

HOLIDAY EGGNOG CAKE WITH EGGNOG-RUM GLAZE

Steps:

• Preheat oven to 325 degrees. Lightly grease the inside of a fluted cake pan.
• In a medium bowl, cream the butter and sugar, until smooth. Beat in the eggs one at a time. Add the eggnog and vanilla and continue to beat until well combined.
• In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Gradually stir the flour mixture into the wet ingredients, until just combined. Be careful to not over mix. Pour the batter into the prepared pan.
• Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool for 15 minutes in the pan before removing.
• Make the glaze. In a small bowl, combine the confectioners' sugar, eggnog, rum, vanilla and cinnamon. Set aside. Carefully turn the cake over onto a serving platter. Liberally drizzle the glaze over the cake.
• Serve and enjoy!

BEST EGGNOG CAKE

Steps:

• For cake: Preheat oven to 350°F.
• In large bowl combine all ingredients; beat on medium speed for 3 minutes.
• Pour into 3 well-greased 8-inch round cake pans and bake for 20 minutes or when you stick knife in center it comes out clean. Cool 10 minutes, then remove from pan. Cool completely, then frost.
• For cream cheese frosting: In small bowl beat cheese until fluffy. Gradually beat in sugar. Add eggnog, 1/2 teaspoon at a time. Stir in food coloring to desired color. Fill and frost cake layers.

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.

EGGNOG DUMP CAKE

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 MERINGUE CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Coat two 8-inch-round cake pans with cooking spray and line the bottoms with parchment paper. Lightly coat the parchment with cooking spray and dust the pans with flour, tapping out the excess. Sift the flour, cornstarch, salt and pumpkin pie spice together into a medium bowl; set aside.
• Beat the egg yolks and 1/2 cup superfine sugar in a large bowl with a mixer on medium speed until very thick and light in color, 3 to 5 minutes. (The yolks should fall in a thick ribbon when the beaters are lifted.) Add half of the flour mixture and fold in with a rubber spatula until just incorporated. Add the melted butter, vanilla and the remaining flour mixture and fold until the batter is smooth and elastic. Divide the batter between the prepared pans, spreading it to the edges (the layers will be thin).
• Make the meringue: Beat the egg whites and cream of tartar in a separate large bowl with the mixer (and clean beaters) on medium speed until foamy, 1 to 2 minutes. Increase the speed to medium high and beat, slowly adding the remaining 1 cup superfine sugar, until stiff glossy peaks form, about 5 more minutes. Divide the meringue between the pans on top of the cake batter, spreading it to the edges; sprinkle with the almonds. Bake until the meringue is browned and crisp, 35 to 40 minutes. (The layers will puff and then collapse as they bake.) Transfer to a rack and let cool in the pans.
• Meanwhile, make the filling: Put the white chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth and melted; set aside. Beat 2/3 cup heavy cream and 1 tablespoon superfine sugar in a medium bowl with a whisk until stiff peaks form; set aside. In a separate medium bowl, combine the cream cheese and the remaining 1 tablespoon superfine sugar with a rubber spatula; mix in the remaining 2 tablespoons heavy cream, the vanilla and nutmeg, then stir in the melted white chocolate. Fold in the whipped cream. Refrigerate until firm but not completely set, 30 to 45 minutes.
• Run a thin knife around the edges of the cakes and invert onto a cutting board; peel off the parchment. Place 1 cake, meringue-side down, on a flat platter. Spread the filling on the cake, then top with the second cake layer, meringue-side up, pressing gently. (If you're not serving it right away, refrigerate up to 1 day; bring to room temperature before serving.)

RUM EGGNOG CAKE

Steps:

• Gather the cake ingredients.
• Preheat the oven to 325 F.
• Generously grease and flour a 12-cup Bundt cake pan.
• In a large bowl, beat the butter until light, either by hand or with the help of a mixer. Add in the eggs, eggnog, and rum (or 1/4 cup eggnog plus rum flavoring) and beat on low for 3 minutes.
• Add the vanilla, nutmeg, and cake mix and beat slowly to combine. Set the mixer on high speed and beat well for 2 minutes, until the mixture is fluffy and filled with air.
• Spoon the batter into the prepared Bundt cake pan.
• Bake the cake for 35 to 45 minutes, or until a cake tester or a long wooden pick comes out clean when inserted in the middle of the cake. If your oven is hotter in some spots, turn the cake 180 F after 20 minutes in the oven.
• Cool the cake in the pan on a rack for 15 minutes.
• Invert the cake onto a serving plate or cake tray and cool completely at room temperature.
• Gather the glaze ingredients.
• While the cake cools, combine the confectioners' sugar with the rum and melted butter in a bowl. Mix well using a small whisk.
• If necessary, add milk or eggnog to thin the glaze. Or, if too thin, add more confectioners' sugar to thicken the mixture.
• Drizzle the glaze over the cooled cake in a decorative pattern. Garnish with mint leaves and red berries, if desired.
• Enjoy.

EGGNOG-CHOCOLATE CAKE ROLL

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Lightly brush an 11-by-17-inch rimmed baking sheet with vegetable oil and line with parchment paper. Brush the parchment with oil and dust with flour, tapping out the excess. Whisk the flour, 3/4 cup granulated sugar, the malted milk powder, cocoa powder, baking soda, cinnamon, allspice and nutmeg in a medium bowl; set aside. Beat the egg whites in a large bowl with a mixer on medium speed until foamy, 1 to 2 minutes. Increase the mixer speed to medium high and gradually add the remaining 2 tablespoons granulated sugar; continue beating until stiff shiny peaks form. Set aside.
• Beat the vegetable oil, egg yolks and milk in a separate bowl with the mixer on medium speed (no need to clean the beaters). Reduce the speed to low and beat in the flour mixture until just combined. Fold one-third of the beaten egg whites into the batter, then fold in the rest until incorporated. Pour the batter onto the prepared baking sheet and spread evenly with a rubber spatula. Bake until the cake pulls away from the sides of the pan and springs back when lightly pressed, 12 to 14 minutes. Dust the cake with the confectioners' sugar and spread a large clean kitchen towel (not terry cloth) on top. Invert a cooling rack onto the towel, then invert the cake onto the rack; peel off the parchment. Roll up the cake and towel together, starting from a long side to form a 17-inch-long roll. (You'll remove the towel later.) Set aside on the rack to cool completely.
• Make the frosting: Combine the granulated sugar and 3/4 cup water in a small saucepan and bring to a boil, stirring to dissolve. Cook over medium heat, without stirring, until a candy thermometer registers 240 degrees F, 20 to 30 minutes. (Brush any sugar crystals off the side of the pan with a wet pastry brush.) When the sugar has almost reached 240 degrees F, beat the egg and egg yolks in a stand mixer with the whisk attachment on high speed until thick and fluffy, about 5 minutes. Reduce the speed to low and slowly pour in the sugar syrup between the whisk and the side of the bowl. Increase the speed to high and beat until the bowl is cool to the touch. Remove the whisk and fit the mixer with the paddle attachment. With the mixer on medium-high speed, gradually add the butter and beat until thick and glossy. Combine the malted milk powder, vanilla and 1 teaspoon water in a small bowl; beat into the frosting along with the nutmeg.
• Unroll the cooled cake and spread with 1 1/2 cups of the frosting. Gently reroll the cake (without the towel) and trim the ends. Cover with the remaining frosting; dust with cocoa powder.

EASY EGGNOG POUND CAKE

Steps:

• Preheat oven 350.
• In large bowl combine cake mix, vanilla pudding mix, eggnog, and oil: beat at low speed into moist.
• Add eggs and nutmeg mix on high for 4 minutes.
• Pour into greased and floured fluted, bundt, or miniloaf (best thing to use) pans.
• Bake 40 to 45 minutes (20 to 30 minutes for minis) or until wooden pick inserted near center comes out clean.
• Cool 10 minutes and remove from pan.
• Cool completely and sprinke with confectioners' sugar if desired.
• Makes a great gift especially if baked in the mini bundts or mini loaves.

EGGNOG POUND CAKE

Steps:

• Preheat oven to 325°F (163°C) and prepare a 10-14 cup bundt pan with non-stick baking spray.
• In a large mixer bowl, cream butter and sugar together on medium speed until light and fluffy, for about 5 minutes.
• Add eggs one at a time, mixing until well incorporated after each. Scrape down the sides of the bowl as needed to make sure things are well combined.
• With the mixer on low, carefully add the flour, nutmeg and salt and mix until just combined.
• Add the eggnog and vanilla extract and mix until combined.
• Spread the batter evenly into bundt pan and bake for 78-82 minutes or until a toothpick inserted into the center comes out moist but mostly clean.
• Allow the cake to cool for about 10 minutes, then invert cake onto cooling rack to cool to room temperature.
• Combine all ingredients except for the powdered sugar in a small sauce pan.
• Heat on low until sugar is melted, then turn heat to medium to bring to a boil.
• Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.
• Whisk in 1 1/4 cups or so of the powdered sugar. Allow to cool a bit and thicken, but still be pourable. If your icing is too thin, add additional powdered sugar until it's the right consistency to drizzle it. If you find the icing to be a little thick, just add a touch more water to thin it back out.
• Drizzle the icing over the cake while the icing is still a little warm. It will be too firm to pour and get a nice drizzle if it cools completely.