Eggnog Cake

Creamy, rich Eggnog sometimes spiked with rum is truly the essence of holiday cheer that I love to make during Christmas time every year. Eggnog is not just a beverage; it makes wonderful desserts as well. Even if do not enjoy Eggnog, you would love it in cheesecake, cake and ice cream. Today I introduce you home made Eggnog infused cake that will get you holiday spirit for sure!

Eggnog

Eggnog Cheesecake another super hit show-stopping dessert for holiday gathering. Check this out.

 

Eggnog Cheesecake

This recipe makes a gorgeous looking and a wonderfully moist delicious cake to savor with coffee or tea. I added rum infused icing for an extra Christmassy taste. You can make 4 small loaf cakes and wrap nicely for edible gifts!

Ingredients~

(US customary units) 

2  /2 cups sifted all purpose flour 

1 1/4 tsp baking powder 

1/4 tsp baking soda 

1/3 -1/2 tsp ground nutmeg, as per taste

1/4 tsp ground cinnamon

1/2 tsp salt

1 1/2 cups light brown sugar 

3/4 cup softened unsalted butter

3 large eggs at room temperature 

1 1/2 cups Eggnog

1/2 cup whole of half n half milk

1 tbsp pure vanilla extract

1/4 cup dark rum

For the icing:

1/2 cup confectioners' sugar

3 tbsp rum

Method~

Preheat the oven to 350 degrees Fahrenheit and butter 2 8x4 inch  loaf pans or a 10 cups bundt pan. Shift together flour, salt, spice, baking powder and baking soda in a bowl. Whisk together the sugar and butter until combined, then beat in eggs one at a time until blended. Add in eggnog, milk, rum and vanilla extract. Whisk together well.  Add the dry ingredients to the wet mixtures and stir well until thoroughly mixed. Pour batter into the buttered pan. Tap the batter filled cake pan on the kitchen counter for a few times to get rid of air bubbles. Bake on the lowest rack for 55-60 minutes or until a toothpick comes out clean. If using two loaf  pan bake for 30-35 minutes. Leave the pan on a wired rack for 20 mins, then remove from the pan and cool completely on a wire rack. 

For the icing, boil rum in a small pan until it reduces to 1 tbsp then mix the confectioners' sugar until smooth. If the mixture is too runny add more confectioners' sugar. Drizzle icing over the cake. Transfer cake to a serving platter. Slice with a serrated knife. Cover and store left over cake at room temperature. Happy Holidays!

Happy Baking!