This lovely cake has an egg-like taste. I especially like to serve it all day long. You should do it in a jiffy for this recipe. Nothing is like the amazing cake of southern hospitality. Put aside and tint, if you like, 1/4 cup of the frosting to the shade you like.
Ingredients:
For the Cake:
1/2 cup butter, room temperature
1 1/4 cups white sugar
3 eggs, room temperature
1 tsp vanilla extract
1/4 tsp finely grated lemon peel
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 cup prepared eggnog
2 tbsp bourbon whiskey
For Frosting:
1/4 cup all-purpose flour
1/4 tsp salt
1 1/2 cups prepared eggnog
1 cup butter, room temperature
1 1/2 cups white sugar
1 1/2 tsp vanilla extract
1/4 tsp rum-flavored extract
1/8 tsp finely grated lemon peel
Optional: 1/2 cup finely chopped toasted pecans
Directions:
Preheat oven at about 175 degrees C (350 degrees F). Two 9-inch round baking pans with grease and flour.
In a wide bowl, beat 1/2 cup of butter and 1 1/4 of cups of sugar with the power mixer to light and fluffy. The color of the blend should be much lighter. Add the eggs, one by one, to allow each egg to blend before adding another. Stir 1 tea cubicle vanilla extract and 1/4 tea cubicle citron skin and mix well.
In a bowl, add baking powder, 2 cups of flour, and salt from a teaspoon. In alternation, pour the meal mixture into the batter with 1 cup eggnog, mix until just added. In a bourbon mixture. Split the batter evenly among the prepared batter
Bake in the preheated oven until the cake bounces back and comes out clean for 30 to 35 minutes (test each of the cake layers) when touched with the fingertip or toothpick inserted in the middle. Cool down on a wire rack in pans for 10 minutes before you reverse.
Combine 1/4 cup flour and 1/4 teaspoon salt into a saucepan to make the frosting. Little by little whisk in 1 1/2 cups of eggnog, whisking until smooth. Bring to a boil over medium heat, often stirring. Cook for 2 minutes as the mixture bubbles, whisking vigorously until thickened. Remove from oil, and let the room temperature cool down completely.
In a bowl, beat 1 cup butter and 1 1/2 cups of sugar until light and fluffy. Mix in a cooled eggnog mixture, 1 1/2 teaspoon of vanilla extract, rum extract, and 1/8 teaspoon of the lemon grated peel. Beat at high speed until the complete mixture is incorporated and the frosting is fluffy.
Spread the cake between the cake layers, over the top, and on the sides with plain frosting. Coat with toasted pecans on the sides, pressing the nuts in small handfuls onto the sides. Refrigerate before time is done.
Ingredients
- For the Cake:
- 1/2 cup butter, room temperature
- 1 1/4 cups white sugar
- 3 eggs, room temperature
- 1 tsp vanilla extract
- 1/4 tsp finely grated lemon peel
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup prepared eggnog
- 2 tbsp bourbon whiskey
- For Frosting:
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1 1/2 cups prepared eggnog
- 1 cup butter, room temperature
- 1 1/2 cups white sugar
- 1 1/2 tsp vanilla extract
- 1/4 tsp rum-flavored extract
- 1/8 tsp finely grated lemon peel
- Optional: 1/2 cup finely chopped toasted pecans
Instructions
Preheat oven at about 175 degrees C (350 degrees F). Two 9-inch round baking pans with grease and flour.
In a wide bowl, beat 1/2 cup of butter and 1 1/4 of cups of sugar with the power mixer to light and fluffy. The color of the blend should be much lighter. Add the eggs, one by one, to allow each egg to blend before adding another. Stir 1 tea cubicle vanilla extract and 1/4 tea cubicle citron skin and mix well.
In a bowl, add baking powder, 2 cups of flour, and salt from a teaspoon. In alternation, pour the meal mixture into the batter with 1 cup eggnog, mix until just added. In a bourbon mixture. Split the batter evenly among the prepared batter
Bake in the preheated oven until the cake bounces back and comes out clean for 30 to 35 minutes (test each of the cake layers) when touched with the fingertip or toothpick inserted in the middle. Cool down on a wire rack in pans for 10 minutes before you reverse.
Combine 1/4 cup flour and 1/4 teaspoon salt into a saucepan to make the frosting. Little by little whisk in 1 1/2 cups of eggnog, whisking until smooth. Bring to a boil over medium heat, often stirring. Cook for 2 minutes as the mixture bubbles, whisking vigorously until thickened. Remove from oil, and let the room temperature cool down completely.
In a bowl, beat 1 cup butter and 1 1/2 cups of sugar until light and fluffy. Mix in a cooled eggnog mixture, 1 1/2 teaspoon of vanilla extract, rum extract, and 1/8 teaspoon of the lemon grated peel. Beat at high speed until the complete mixture is incorporated and the frosting is fluffy.
Spread the cake between the cake layers, over the top, and on the sides with plain frosting. Coat with toasted pecans on the sides, pressing the nuts in small handfuls onto the sides. Refrigerate before time is done.
Notes
Per Serving: 594 calories; 31.6 g total fat; 133 mg cholesterol; 532 mg sodium. 71.9 g carbohydrates; 6.5 g protein.
