How To make Eggnog Layer Cake
2 1/3 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon nutmeg
1/4 teaspoon salt
2/3 cup butter or margarine -- softened
1 1/2 cups granulated sugar
3 egg yolks
1 cup dairy eggnog
3 egg whites
Creamy Eggnog Frosting
Grease and lightly flour two 9x 1 1/2 inch or 8x 1 1/2 inch round baking pans. In a medium mixing bowl stir together flour, baking powder, nutmeg, and salt. Set pans and flour mixture aside.
In a large mixing bowl beat the butter with an electric mixer on medium to high speed about 30 seconds or until softened.
Add the sugar to butter and beat until well combined. Add the egg yolks, one at a time, beating on medium speed after each addition until combined. Alternately add flour mixture and eggnog, beating on low to medium speed after each addition just until combined.
Thoroughly was beaters. In a medium mixing bowl beat egg whites until stiff peaks form (tips stand straight). Gently fold the beaten egg whites into the batter.
Pour the batter into prepared pans. Bake in 350 oven for 25-30 minutes for 9 inch cake pans (30-35 minutes for 8 inch cake pans) or until a wooden toothpick inserted near the center of each cake comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans and completely cool on the wire racks. Fill and frost with Creamy Eggnog Frosting. Cover and store in the refrigerator for up to 3 days. Let stand at room temperature for 30 minutes before serving. Makes 12 servings.
CREAMY EGGNOG FROSTING: In a medium saucepan combine 2/3 cup granulate sugar, 3 tablespoons all purpose flour, and 1/4 teaspoon ground nutmeg. Whisk in 1 cup dairy eggnog. Cook and stir over medium heat until mixture is thickened and bubbly. Remove from heat. Gradually stir hot mixture into 2 beaten egg yolks. Return mioxture to saucepan. Bring to a gentle boil. Cook and stri for 2 minutes more. Rmove from the heat. Add 1 tablespoon rum (or, add 1 tablespoon milk or eggnog and 1/4 teaspoon rum extract). Pour mixture into a bowl. Cover the surface with clear plastic wrap. Cool to room temperature. Do not stir. In a medium mixing bowl beat 1 cup softened butter (no substitutes) with an electric mixer on medium to high speed about 30 seconds or until fluffy. Add the cooled cooked mixture, one fourth at a time, beating on low speed after each addition until smooth.
How To make Eggnog Layer Cake's Videos
EGGNOG LAYER CAKE #eggnog #layers #cake
EGGNOG LAYER CAKE (recipe below) ????✨these spiced eggnog-infused cake layers are so soft and moist + have the most festive holiday flavor! I typically pair these layers with eggnog buttercream but I think they would be so delicious with the coffee buttercream from my last Reel too (Eggnog LATTE cake!)
EGGNOG LAYER CAKE
Yield: 3 6-inch layers or 2 8-inch layers
INGREDIENTS
2 3/4 Cups (290g) sifted cake flour
2 3/4 tsp baking powder
3/4 tsp ground nutmeg
1/2 tsp ground cinnamon
1 tsp salt
1 Cup (226g) unsalted butter, room temperature
1 3/4 Cups (360g) white granulated sugar
3 whole eggs, room temperature
1 Tbsp pure vanilla extract
1/4 Cup (56g) sour cream, room temperature
1 1/2 Cups (355ml) eggnog, room temperature
INSTRUCTIONS
1. Preheat the oven to 350°F. Grease and line three 6-inch or two 8-inch cake pans.
2. Add the sifted cake flour, baking powder, nutmeg, cinnamon, and salt into a bowl and whisk to combine. Set aside.
3. In the bowl of your stand mixer (a handheld mixer works fine too!), beat the butter on high for 2 minutes until creamy. Add the sugar and continue to mix on high for another 2 minutes until light and fluffy, scraping down the bowl and paddle as needed. Turn the mixer to low and add the eggs one at a time. Add vanilla and sour cream and mix for one minute on high.
4. Turn the mixer to low speed, add the dry ingredients and mix until just combined. Add the eggnog slowly and mix until incorporated. The batter will be slightly thick, but pourable.
5. Pour batter evenly into prepared cake pans (no more than 2/3 of the way full) and bake for 35-40 minutes.
#eggnog #layercake #bakinglove #bake #baking #eggnogcake #cakelover #cakes #bakedfromscratch #cakesofinstagram
Mass Appeal eggnog cake
Mass Appeal eggnog cake
Egg Nog Pound Cake
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Please note that I didn't do the raisins, and the glaze, but I have added the instructions here in case you are 1) a raisin lover; 2) an alcoholic that needs rum glazes. Okay, just kidding :)
I misspeak saying two cups of butter then add in two cups of butter when I am OBVIOUSLY pouring in white sugar. Follow recipe, not what I say. It was late when editing. Sorry, I am not perfect.
Ingredients
Cake: * 1/2 cup dried currants, raisins or cranberries * 2 Tbsp dark rum or water * 1 cup (2 sticks) unsalted butter, room temperature * 2 cups sugar * 3 large eggs, room temperature * 3 cups all-purpose flour * 2 tsp baking powder * 1/4 tsp salt * 1/8 tsp freshly grated nutmeg * 1 cup eggnog mixed with 1 tsp vanilla extract * 1 Tbsp grated orange zest
Glaze: * 3 Tbsp orange juice * 1 Tbsp dark rum * 3/4 cup granulated sugar
Method
1 Soak currants in rum in a small bowl for 15 minutes.
2 Adjust rack to lower third of oven. Preheat the oven to 325°F (350°F if the pan doesn't have a dark finish). Butter a 9 to 10 inch bundt pan (original recipe calls for a Festive Cake Pan).
3 Using an electric mixer on medium speed, beat butter until creamy, 30-45 seconds. Add sugar and beat until light and fluffy, about 5 minutes. Scrape bowl with a rubber spatula occasionally as needed. Add eggs one at a time, beating well after each addition.
4 In a separate bowl, sift together flour, baking powder, salt and nutmeg.
5 At very low speed, add dry ingredients in 4 additions, alternating with eggnog (begin and end with dry ingredients). Scrape bowl occasionally. Gently fold in orange zest, currants and any remaining rum.
6 Spoon batter into pan; spread evenly. Bake 55-65 minutes, or until cake springs back when touched lightly in the center and pulls away from the sides of the pan. You can also use a long toothpick or thin bamboo skewer and insert into the thickest part of the cake. If it comes out clean, it's done.
7 Remove from oven and cool upright in the pan on a rack for 10 minutes.
8 Prepare glaze by blending together sugar, orange juice, and rum.
9 Invert cake onto a rack, over a sheet of waxed paper. Use a pastry brush to brush the surface of the cake with the glaze. Cool completely before serving.
Serves 20. (really?)
Eggnog Pound Cake Recipe : Pound Cakes
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Eggnog Cake
Leah with the Museum of Appalachia prepares a eggnog cake with eggnog icing, museumofappalachia.org. Dec. 20, 2019-4pm.