EGGNOG CAKE
With its moist cake layers, creamy filling and chocolate frosting, this cake appeals to all palates! -Edith Disch, Fairview Park, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 14 servings.
Number Of Ingredients 26
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Add yolks, one at a time, beating well after each. Combine orange juice, zest and vanilla. Combine the flour, baking powder, nutmeg, baking soda and salt; add to creamed mixture alternately with juice mixture, beating well after each addition. , In another bowl, with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. , Line two greased 9-in. round baking pans with waxed paper; grease paper. Pour batter into pans. Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks. Peel off paper; cool. , For filling, in a small saucepan, combine flour and a small amount of eggnog; stir until smooth. Stir in remaining eggnog; bring to a boil, stirring constantly. Cook and stir 2 minutes or until thickened. Cool completely. , In a small bowl, cream butter and sugar until light and fluffy; beat in vanilla and nutmeg. Gradually beat in eggnog mixture until smooth; set aside., For frosting, in another small bowl, cream confectioners' sugar and butter until light and fluffy. Beat in the cream, chocolate, cinnamon and nutmeg until smooth. Add water until frosting reaches spreading consistency., Split cakes in half; spread filling on three layers. Top with remaining layer; frost top.
Nutrition Facts : Calories 472 calories, Fat 28g fat (17g saturated fat), Cholesterol 106mg cholesterol, Sodium 368mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
EGGNOG LAYER CAKE
This is a wonderful refrigerator cake for any time you can find eggnog at the grocery store. It is a beautiful and decadent cake for any holiday or New Year's party, but my family will eat it any time.
Provided by BARBCORNIA
Categories Desserts Cakes Cake Mix Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8-inch round cake pans.
- For the Cake: In a large mixing bowl, beat together the cake mix, eggs, 2 cups eggnog, melted butter, nutmeg, and 1/2 tsp rum flavored extract. Divide the batter evenly between the two prepared cake pans.
- Bake the cake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from the oven to cool on wire racks.
- For the Filling: Mix together the vanilla pudding mix, 2 cups eggnog, and 1/2 teaspoon rum flavored extract in a medium bowl. Cover with plastic wrap and refrigerate until firm, about 30 minutes.
- For the Whipped Topping: In a small bowl, sprinkle gelatin over the cold water, allow to stand for 5 minutes to soften and then stir until the gelatin is fully dissolved. Whip the heavy cream in a large mixing bowl to soft peaks. Add the sugar, gelatin, and 1/2 teaspoon rum flavored extract, and continue whipping to stiff peaks. Refrigerate until ready to use.
- To Build the Cake: Remove the cakes from the cake pans. Place one round onto a serving plate. Spoon the filling onto the cake round, and spread over the cake evenly. Place the second cake round on top of the filling. Cover the top and sides of the layered cake with the whipped topping. Refrigerate until ready to serve.
Nutrition Facts : Calories 601.6 calories, Carbohydrate 75 g, Cholesterol 146.3 mg, Fat 30.8 g, Fiber 0.5 g, Protein 8.1 g, SaturatedFat 16.4 g, Sodium 516.4 mg, Sugar 52.9 g
TRIPLE EGGNOG CAKE
Holiday cake.
Provided by BARBCORNIA
Categories Desserts Cakes Cake Mix Cake Recipes Layer Cake
Time 1h50m
Yield 15
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 round cake pans.
- Mix cake mix, 1 1/2 cups eggnog, eggs, butter, nutmeg, and 1/2 teaspoon rum-flavored extract together in a bowl using an electric mixer until batter is smooth, about 4 minutes. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove cakes from pans and cool on a wire rack.
- Mix 2 cups eggnog, vanilla pudding mix, and 1/2 teaspoon rum-flavored extract together in a bowl until smooth; refrigerate until pudding thickens, at least 30 minutes.
- Mix cold water and gelatin together in a bowl until gelatin is dissolved. Beat cream in a separate bowl using an electric mixer until soft peaks form; add gelatin mixture, white sugar, 1/2 teaspoon rum-flavored extract, and salt and beat until stiff peaks form. Refrigerate topping until chilled, at least 30 minutes.
- Place 1 cake on a serving plate and spread 1/2 of the filling on top. Place the second cake over the filling and top with remaining filling. Cover entire cake with whipped cream topping. Store cake in refrigerator.
Nutrition Facts : Calories 440.6 calories, Carbohydrate 54.2 g, Cholesterol 112 mg, Fat 23.3 g, Fiber 0.3 g, Protein 5.1 g, SaturatedFat 12.6 g, Sodium 369 mg, Sugar 39.1 g
EGG NOG FILLING FOR CAKE
This is a delicious filling for holiday cake and cupcakes.
Provided by Chris T. @chrisb64
Categories Cakes
Number Of Ingredients 6
Steps:
- Combine flour and a small amount of eggnog in a pan; stir until smooth.
- Stir in remaining eggnog; bring to a boil, stirring constantly...I use a whisk for this.
- Cook and stir constantly for 2 minutes.
- Cool COMPLETELY.
- In large bowl or using stand mixer,cream butter and sugar; add vanilla and nutmeg.
- Gradually beat in cooled eggnog mixture...split 2 layer cake and use filling on three layers.
EGGNOG CAKE ROLL
This festive dessert is on the menu for lots of special occasions at our house- especially Christmas. The eggnog flavor really comes through, making it a natural for holiday entertaining.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10-12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Add 1/2 cup of sugar; beat 2 minutes. Add 1 teaspoon vanilla; mix well. , In another bowl, beat egg whites until foamy; gradually add remaining sugar, beating until soft peaks form. Fold into yolk mixture Combine cake flour, baking powder, salt and nutmeg. Fold into egg mixture until no flour streaks remaining. Spread batter evenly in a greased and floured 15x10x1-in. baking pan. Bake at 375° for 13-15 minutes or until a toothpick comes out clean., Turn out onto a linen towel dusted with 2 tablespoons confectioners' sugar. Roll cake up in towel, starting with a short end. Cool on wire rack. Meanwhile, for filling, combine cornstarch and a small amount of eggnog in a saucepan; mix until smooth. stir in remaining eggnog; bring to a boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat; stir in remaining vanilla. Cool., Unroll cake; spread with filling. Sprinkle with pineapple, cherries and coconut; roll up again. Whip cream with remaining confectioners' sugar; tint green. Spread over outside of cake roll. Chill 3-4 hours. Garnish with cherries if desired.
Nutrition Facts : Calories 274 calories, Fat 12g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 132mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
GOLDEN EGGNOG CAKE
A small slice of this rich, moist cake studded with cherries and nuts is perfect for a winter afternoon, with a cup of coffee or tea: just the pick-me-up you'll need for a full evening of decorating or present-wrapping. It can be made ahead, wrapped well, frozen, then taken out of the freezer when you need it. It's substantial enough to serve as the centerpiece of a holiday dessert table if you have one of the fancy shaped bundt pans. By the way, if you have a nutmeg grater be sure to use fresh nutmeg; the flavor and aroma are vastly superior to the pre-ground. *Eggnog's out of season? Use 1 1/4 cups light cream or half and half + 1 1/4 teaspoons eggnog flavor.
Provided by Annacia
Categories Dessert
Time 1h35m
Yield 25 serving(s)
Number Of Ingredients 19
Steps:
- Filling:.
- Mix the dried cherries with the liquor or vanilla, add the remaining ingredients, stir well and set aside.
- Stir occasionally so the cherries absorb the liquid evenly.
- Cake:.
- Preheat the oven to 325°F.
- Lightly grease a 10-inch tube or bundt-style pan.
- In a large bowl, beat together the butter, sugar, nutmeg and salt until light and fluffy.
- Add the eggs one at a time, beating after each addition until the batter looks fluffy. Beat in the rum or brandy, if you're using it.
- Whisk the flour and baking powder together. Beat in one-third of the flour mixture, then one-third of the eggnog or cream.
- Repeat, being sure to scrape the bottom and sides of the mixing bowl occasionally.
- Add the remaining flour and eggnog or cream, beating well.
- Spoon half the batter into the prepared pan. Sprinkle with the nut and cherry mixture. Top with the remaining batter.
- Smooth the top gently.
- Lift the cake pan several inches above the counter and drop it to the counter; repeat. This will eliminate any large air pockets or bubbles.
- Bake the cake for 1 hour, 15 minutes, or until a cake tester inserted in the center of the cake comes out clean.
- Remove the cake from the oven and place on a rack.
- Let the cake cool in the pan for 20 minutes, then loosen the edges with a knife and return to the rack to cool completely.
- Glaze:.
- Mix all of the glaze ingredients together, adding a bit of water if needed.
- Drizzle over the cooled cake.
- Yield: 1 cake.
SUPER SIMPLE EGGNOG ANGEL FOOD CAKE
This crowd-pleaser cake is perfect for the holidays. The best news is that it is SUPER SIMPLE to make - Even for you beginner cooks out there! The moist angel food cake and delicious eggnog filling is sure to give your holiday feast a 'happy ever after' ending. HAPPY HOLIDAY COOKING TO ALL!
Provided by Feast Your Eyes
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Cream the butter and sugar; mix in the egg yolks one at a time. Blend well.
- Stir in the liqueor and 3/4 cup walnuts.
- Split the cake in thirds; spread filling on two layers. Stack with plain layer on top. Refrigerate cake for 24 hours.
- Just before serving, frost with the whipped cream; sprinkle with remaining 1/4 cup of walnuts and the ground nutmeg. Serve with a steaming mug of dark roasted coffee or cup of hot mulled apple cidar.
Nutrition Facts : Calories 429.4, Fat 23.5, SaturatedFat 11.9, Cholesterol 109.9, Sodium 279.6, Carbohydrate 48.9, Fiber 0.8, Sugar 36.8, Protein 4.6
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