How To Make The Best Eggnog Pound Cake | Best Holiday Dessert #homemade #cake
Please Don't forget to like, comment, share and SUBSCRIBE! Turn on all your post notification and share with everyone you know! Thank you
CHECK OUT MY FRESH LEMON POUNDCAKE RECIPE
CHEXK OUT MY SOCK IT TO ME CAKE RECIPE
Join this channel to get access to perks:
AMAZON TOOLS & EQUIPMENT I USE
Ingredients:
3 cups of cake flour
3 cups of sugar
3 sticks of unsalted butter (room temp)
5 eggs (room temp)
1 cup of eggnog (room temp)
1/2 teaspoon of baking powder
1/4 teaspoon of salt
1/2 teaspoon of nutmeg
1 teaspoon of cinnamon
1 Tablespoon of vanilla extract
1 teaspoon of magic line butter vanilla extract or 1 teaspoon of butter extract
Glaze:
1 1/2 cup of powdered sugar
3 Table spoons of Eggnog (more if needed)
1/2 teaspoon of vanilla extract
1/2 teaspoon of rum extract
1/8 nut meg
*Combine all dry ingredients (including nutmeg, cinnamon)
*Bake for 1 hour and 15 mins
*Oven temp 325 degrees
#homemade #cake
How To Make EGGNOG CREAM CAKE {Recipe Video}
How to Make EGGNOG CREAM CAKE I The Best Cake Recipes
__________↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
CUSTOMIZE
With whipped cream baked inside, this Eggnog Cream Cake with a touch of nutmeg tastes like Christmas! You’ll fall in love with the creamy rum topping that tastes like pudding.
WHIPPED CREAM CAKE
Although this is called an Eggnog Cake, it doesn’t have store-bought eggnog in it. Instead, it has all the makings of eggnog…heavy cream, egg, sugar and flavoring. What I love about this cake is how light and fluffy it is. You first beat the heavy whipping cream until it has thickened and is the texture of….well….whipped cream! Then add the eggs and gradually in the sugar and dry ingredients, mixing just until combined.
That whipped cream gives this cake its texture, so don’t skip that part! It’s easiest to whip cream if you have a stand mixer, but you can also use a hand mixer.
RUM CREAM TOPPING
The top looks like frosting, but is not overly sweet and has more of a pudding taste. You’ll want to be sure you plan ahead for the topping since it is cooked on the stovetop and needs to cool before you whip it into the topping that makes this cake unbelievable. Plan to make the rum cream topping at least 3 1/2 hours before frosting the cake so it has time to cool completely. After the rum topping has chilled completely, you’ll beat it on medium speed until it is light and creamy. Allowing the cream topping time to chill is what makes this frosting recipe work, so leave yourself time!
Ingredients
Rum Cream Topping:
3/4 cup white sugar
3 tablespoons cornstarch
1/8 teaspoon salt
3/4 cup milk
1 large egg slightly beaten
1/3 cup butter
2 teaspoons rum flavoring
Eggnog Cream Cake:
1 1/2 cups heavy whipping cream
3 large eggs
1 1/2 cups white sugar
2 teaspoons rum flavoring
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
Instructions
For the Rum Cream Topping:
In a medium saucepan, combine the sugar, cornstarch and salt.
Gradually add the milk and blend gently.
Cook over medium heat, stirring constantly until the mixture boils.
Boil the mixture for 1 minute and then remove from the heat.
Place the slightly beaten egg in a small bowl.
Slowly drizzle 1/2 cup of the hot milk mixture into the egg, whisking constantly.
Return the egg/milk mixture to the saucepan and continue to cook over medium heat.
Add the butter and stir until it melts.
Pour the mixture into a small mixing bowl and refrigerate for at least 3 hours or until the mixture is completely chilled.
After the mixture is chilled, add the rum flavoring and beat at medium speed until the mixture is light and creamy, about 2 minutes. Chill until you are ready to frost the cake.
For the Cake:
Grease the bottom of a 9x13 pan.
Preheat the oven to 350 degrees.
In a large mixing bowl, beat the heavy cream until it is thickened and can hold a peak.
Add the eggs, one at a time, beating well after each addition.
Gradually beat in the sugar and rum flavoring.
Add the flour, baking powder, salt and nutmeg. Blend at low speed just until combined, scraping the bowl as needed.
Pour the batter into the prepared pan and spread evenly.
Bake for 45-50 minutes or until the center springs back when you touch it lightly.
Allow the cake to cool completely.
Frost the cake with the whipped rum cream topping.
Sprinkle with additional nutmeg, if desired.
Store in an airtight container in the refrigerator.
Thanks for watching! Don't forget to push LIKE, leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.
PRINTABLE RECIPE:
SUBSCRIBE to my channel:
FACEBOOK:
INSTAGRAM:
PINTEREST:
TWITTER:
CONTACT ME: julie@thebestcakerecipes.com
Some of our most popular recipes to try!
Homemade Chocolate Cake:
Black Forest Cake:
Vanilla Cake Recipe:
Almond Cream Cake:
Spiced Eggnog Cake with Eggnog Buttercream
This spiced eggnog cake is the perfect homemade cake for Christmas. This recipe makes a rich, moist layer cake, then it's topped off with eggnog flavored buttercream. This scratch cake is the perfect addition to your holiday table.
POST AND PRINTABLE RECIPE HERE: —(THE RECIPE CARD WILL HAVE A METRIC CONVERTER UNDER THE INGREDIENTS LIST)—
SUBSCRIBE!
7 TIPS TO MAKE YOUR CAKES LOOK PROFESSIONAL:
CONNECT WITH ME!
Website:
Pinterest:
Facebook:
Instagram:
Eggnog Crumb Cake Recipe
Welcome Friends! Welcome back to the Glen & Friends Cooking kitchen, today we're going to make another eggnog cake recipe this one with a streusel crumb topping perfect for Christmas baking... an Eggnog Crumb Cake Recipe.
Ingredients:
Crumb Topping
125 mL (½ cup) All Purpose flour 125 mL (½ cup) brown sugar, packed
5 mL ( 1 tsp) cinnamon
1 mL (¼ tsp) nutmeg
30 mL (2 Tbsp) rum
60 mL (¼ cup) butter, melted
Cake
175 mL (3/4 cup) sugar
125 mL (½ cup) butter
75 mL (1/3 cup) sour cream
125 mL (½ cup) eggnog
2 eggs
5 mL (1 tsp) pure vanilla extract
375 mL (1 1/2 cups) all-purpose flour
10 mL (2 tsp) baking powder
Method:
Preheat oven to 180ºC (350°F).
Combine all of the Crumb Topping ingredients until crumbly, and set aside.
Cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, mix until smooth.
Add the sour cream and mix until well incorporated.
Combine the vanilla and eggnog.Combine the dry ingredients.Alternate between adding the dry ingredients and the eggnog to the creamed butter mixture.Scrape the batter into a greased 9x9 pan, and sprinkle over the crumb topping.Bake for 40-45 minutes, or until a tester comes out clean.
Pound Cake Friday Eggnog Pound Cake
Pound cake Friday eggnog pound cake, with the holiday seasons coming up, this cake will be great for dessert with a nice cup of coffee.
#eggnogpoundcake #poundcakefriday #poundcakerecipe
Ingredients:
3 cups sugar
3 sticks unsalted butter
3 cups cake flour
1 cup eggnog
5 large eggs
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp nutmeg
1/4 tsp cinnamon
1 tablespoon vanilla extract
1 tsp creme bouquet or flavor you like
cream butter, add sugar and cream for 10-12 minutes, add eggs one at a time, put baking powder and salt in with flower, add flavor in eggnog, add flour then eggnog and end with flour.
Wildgrain Bread Box
My Referral Link
Amazon Kitchen Favorites:
8 oz. Creme Bouquet Flavor (Magic Line)
Hand-Bag Shape Mug and Saucer:
Coffee Spoons Hang On Side Of Cup:
Condiment Jar Containers And Lids:
Salt And Pepper Grinder:
Pot Strainer:
30-DAY FREE TRIAL TO ANY LEVEL OF TUBEBUDDY
The Federal Trade Commission (FTC) requires that all affiliate marketing be disclosed.
This requirement is part of the FTC's attempts to make sure that consumers are presented
with as much accurate information as possible when making decisions about their
purchases. Dec 22, 2020
FaceBook:
Instagram:
Email: beverly37853@gmail.com
Cash App:$beverly3425
PayPal :
***Remember To Leave A LIKE On This Video, And Subscribe To This Channel, If You Want To See More Videos Like This One, Leave A Comment Below.***
Eggnog Bundt Cake with Eggnog Rum Glaze
Topped with a simple rum glaze, this Eggnog Bundt Cake is delicate with a coarse crumb and lovely rum aroma. It's the perfect holiday cake to be enjoyed with friends and family!
RECIPE WITH PRINTABLE INSTRUCTIONS ►
???? INGREDIENTS
For The Cake
3 cups (390 g) all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ¼ cups (250 g) granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
½ teaspoon rum extract
1 ¼ cups (300 ml) canola or vegetable oil
1 cup (240 ml) eggnog, room temperature
For The Glaze
1 cup (120 g) confectioners’ sugar, sifted
4-5 tablespoons eggnog
½ teaspoon rum extract
???? TOOLS USED IN THIS VIDEO
Bundt pan:
As an Amazon Associate and member of other affiliate programs, I earn commissions from qualifying purchases at no additional cost to you.
???? SUBSCRIBE ON YOUTUBE ►
????BAKE LIKE A PRO! - JOIN THE MAILING LIST ►
====================
❥❥❥ FOLLOW BAKED BY AN INTROVERT ❥❥❥
WEBSITE
INSTAGRAM
FACEBOOK
PINTEREST
TWITTER