Eggnog Cake with Spiced Eggnog Whipped Cream

We attended our first Christmas party of the season this week. The main meal was provided by the host and dessert was potluck. I baked this eggnog cake to take along (I had intended to blog it last holiday season but got too caught up with cookies). It is easy to make, not too time-consuming, and moist. It is usually a crowd pleaser for eggnog lovers. I bake it in a 9×13 metal baking pan then, when it is cool, cut the cake into small squares, dust with powdered sugar, and serve with eggnog-spiced whipped cream on the side (or cut larger slices and dollop with whipped cream on top). You can also easily make this cake dairy free by using margarine and commercial coconut-milk eggnog. Be sure to use freshly grated nutmeg for the best flavor.

Eggnog Cake with Spiced Eggnog Whipped Cream

1/2 c. unsalted butter or margarine, soft
1 c. sugar
3 large eggs, room temperature
1 tsp. vanilla extract
1 tsp. rum emulsion or extract
1/2 tsp. freshly grated nutmeg
2 c. cake flour
2 tsp. baking powder
1/4 tsp. kosher salt
1-1/4 c. eggnog (I use homemade; if using commercial, add a little milk to thin it)
powdered sugar for garnish

Spiced Eggnog Whipped Cream
1 c. heavy cream
1/3 c. powdered sugar
1/4 c. eggnog
1/4 tsp. vanilla extract
1/4 tsp. rum emulsion or extract
a sprinkle of freshly grated nutmeg or to taste

For the cake: Preheat oven to 350 degrees. Grease a 9×13 metal baking pan. In a mixing bowl beat butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time. Scrape the bowl to mix evenly. Add extracts and nutmeg. In a separate bowl sift together flour, baking powder, and salt. Gradually add the flour mixture to the wet mixture alternately with the eggnog, beginning and ending with flour. If the cake batter seems excessively thick, add several tablespoons of milk to thin it. Pour batter into prepared pan and bake 20-25 minutes until an inserted toothpick comes out clean. Cool on rack.

For the eggnog whipped cream: Combine all ingredients in a mixing bowl and beat until soft peaks form. Taste and adjust flavoring to your liking. Slice cake and sprinkle with powdered sugar. Serve alongside spiced eggnog whipped cream. Serves 12-20, depending on the size of cake slices.


This entry was posted in Cakes, Christmas, Dairy-free, Desserts. Bookmark the permalink.

One Response to Eggnog Cake with Spiced Eggnog Whipped Cream

  1. trishlee75 says:

    What a beautiful crumb on this cake! Thanks for sharing!

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