Name: Deep South Eggnog Cake
Prep time: 45 min
Cook time: 45 min
Yield: 12
Ingredients: White sugar - 1 ¼ cups; Butter, room temperature - ½ cup; Eggs, room temperature - 3 large; Vanilla extract - 1 teaspoon; Finely grated lemon peel - ¼ teaspoon; All-purpose flour - 2 cups; Baking powder - 2 teaspoons; Salt - 1 teaspoon; Prepared eggnog - 1 cup; Bourbon whiskey - 2 tablespoons; All-purpose flour - ¼ cup; Salt - ¼ teaspoon; Prepared eggnog - 1 ½ cups; White sugar - 1 ½ cups; Butter, room temperature - 1 cup; Vanilla extract - 1 ½ teaspoons; Rum-flavored extract - ¼ teaspoon; Finely grated lemon peel - ⅛ teaspoon; Finely chopped toasted pecans (Optional) - ½ cup

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Deep South Eggnog Cake

1. White sugar - 1 ¼ cups

2. Butter, room temperature - ½ cup

3. Eggs, room temperature - 3 large

4. Vanilla extract - 1 teaspoon

5. Finely grated lemon peel - ¼ teaspoon

6. All-purpose flour - 2 cups

7. Baking powder - 2 teaspoons

8. Salt - 1 teaspoon

9. Prepared eggnog - 1 cup

10. Bourbon whiskey - 2 tablespoons

11. All-purpose flour - ¼ cup

12. Salt - ¼ teaspoon

13. Prepared eggnog - 1 ½ cups

14. White sugar - 1 ½ cups

15. Butter, room temperature - 1 cup

16. Vanilla extract - 1 ½ teaspoons

17. Rum-flavored extract - ¼ teaspoon

18. Finely grated lemon peel - ⅛ teaspoon

19. Finely chopped toasted pecans (Optional) - ½ cup

How to cook deliciously - Deep South Eggnog Cake

1. Stage

To make the cake: Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.

2. Stage

Beat 1 1/4 cups sugar and 1/2 cup butter with an electric mixer in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon lemon peel.

3. Stage

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.

4. Stage

Bake in the preheated oven until a toothpick inserted into the center of both cakes comes out clean, about 30 to 35 minutes. Cool in pans for 10 minutes before inverting on a wire rack to cool completely.

5. Stage

To make the frosting; Combine 1/4 cup flour and 1/4 teaspoon salt in a saucepan. Gradually whisk in 1 1/2 cups eggnog until smooth.

6. Stage

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.

7. Stage

Beat 1 1/2 cups sugar and 1 cup butter in a bowl until lighter in color 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 frosting is fluffy.

8. Stage

Spread frosting onto the cooled cake layers. Stack layers; frost top and sides. Coat the sides with toasted pecans by pressing the nuts onto the sides in small handfuls. Refrigerate until ready to serve.