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.
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
CHAI TEA EGGNOG COOKIES
Delicious buttery Betty Crocker® sugar cookies infused with chai, coated with cinnamon sugar and glazed with nutmeg spiced eggnog buttercream - the perfect dessert to fit into holiday spirit.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Remove tea leaves from tea bag; discard bag.
- In large bowl, mix tea leaves, cookie mix, butter, egg and 2 tablespoons of the eggnog until well blended.
- Onto cookie sheets, drop dough by tablespoonfuls 2 inches apart. Flatten dough slightly with bottom of glass dipped in cinnamon-sugar.
- Bake 8 to 10 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- In small bowl, mix powdered sugar, nutmeg and remaining 2 tablespoons eggnog until smooth. Spoon glaze over cooled cookies. Let stand until set.
Nutrition Facts : Calories 150, Carbohydrate 23 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 90 mg
EGGNOG-TOFFEE TEACAKES
This rich nutmeg scented cake can be made ahead, frozen, then thawed when you need it. I received this in a recipe swap. Note: if you don't have eggnog on hand you can use half and half. Note for topping: You can use 1 tbs of rum in place of the butter-rum extract.
Provided by Porfavorcorona
Categories Dessert
Time 1h45m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees and grease the pan(s) of your choice: 10" tube or bundt style pan, or two 81/2" x 41/2" loaf pans.
- Beat the butter, sugar, nutmeg and salt until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Whisk the flour and baking powder together, and add to the batter alternately with the eggnog, 1/3 at a time, beating well after each addition.
- Pour batter into the pan(s).
- Bake 60 to 65 minutes or until a cake tester inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 15 minutes, then turn it out onto a rack set atop parchment paper to catch any drips.
- Topping:.
- Melt butter, then add the brown sugar, corn syrup, and salt, stirring until the sugar dissolves.
- Bring the mixture to a boil and continue to boil for several minutes, until it reaches 240 F(soft ball sage) on the candy or instant read thermometer.
- Add the extract and nuts, and pour the toffee topping over the cake.
- Cool completely before serving.
Nutrition Facts : Calories 337.7, Fat 18.1, SaturatedFat 10.1, Cholesterol 90.7, Sodium 163.2, Carbohydrate 40.8, Fiber 0.8, Sugar 22.4, Protein 4.3
EGGNOG TEA CAKES
Recipe from Land 'O Lakes. I made these one Sunday afternoon for an impromtu dinner party and they were a hit. I figured now's the season for eggnog!
Provided by JamesDeansGirl
Categories Dessert
Time 1h15m
Yield 4 dozen
Number Of Ingredients 8
Steps:
- Heat oven to 350*F.
- Cream the butter and 1 cup of the powdered sugar in a large bowl using an electric mixer on medium speed until creamy.
- Add the vanilla and rum extracts; blend well.
- Reduce mixer speed to low and add the flour, nutmeg, and salt; beat just until combined. (mixture will be dry and crumbly.).
- Stir in the pecans by hand.
- Shape dough into 1" balls; space 1" apart on ungreased cookie sheets.
- Bake 13-16 minutes, or until cookies are set.
- Cool on wire racks 10 minutes; roll in remaining powdered sugar while cookies are still warm.
Nutrition Facts : Calories 916, Fat 53.5, SaturatedFat 29.9, Cholesterol 122, Sodium 474.3, Carbohydrate 102.1, Fiber 2.9, Sugar 44.9, Protein 8.9
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EGGNOG TEACAKES RECIPE | LAND O’LAKES
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- Combine butter, 1 cup powdered sugar, vanilla, and rum extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, nutmeg and salt; beat at low speed until just combined. (Mixture will be dry and crumbly.) Stir in pecans.
- Shape mixture into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake 12-15 minutes or until cookies are set. Cool on wire rack 10 minutes. Roll in remaining 1/2 cup powdered sugar while cookies are still warm.
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