As promised, I am posting this recipe for Eggnog cake.
Eggnog has only been introduced into my life recently: two years ago to be precise, but I am now addicted. Starbucks eggnog lattes, eggnog ice cream, eggnog cookies... the list of the fixes for my addiction is endless.
But eggnog cake is where it gets good. I was going to just make a plain coffee cake, but I had some extra eggnog left over, and since I've been drinking it far too often, I decided to make a glaze for the cake. In other words, share the love of this eggnog so it will last longer.
I've got some eggnog haters in the house, so I didn't tell them what was in the cake, but they LOVED it. The cake was gone by the end of the day, which is when I told them my secret ingredient.
I am converting them. Slowly but surely, everyone I know will start to be an eggnog fan.
What you'll need:
-1 cup eggnog (from store, or homemade)
-2 teaspoons brandy extract
-3 tablespoons oil
-1 cup white sugar
-1 teaspoon vanilla extract
-1/2 cup butter, softened
-1 1/4 cup all-purpose flour
-1 cup whole wheat flour
-2 teaspoons baking powder
-1/2 teaspoon salt
-1/2 teaspoon nutmeg
-2 cups confectioners' sugar
-2 tablespoons butter, softened
-1 teaspoon vanilla
-3 tablespoons eggnog (or more)
1. For the cake: Preheat the oven to 350˚F. Lightly spray a springform pan with cooking spray.
2. In a medium bowl, beat together the eggs, eggnog, brandy extract, oil, white sugar, vanilla and butter together.
3. In a separate bowl, mix together the flours, baking powder, salt and nutmeg until fully combined. Mix in the wet ingredients and mix until fully incorporated.
4. Pour the mixture into the prepared pan and bake for 40-60 minutes, or until a toothpick inserted comes out clean. Let cool in pan for 10 minutes, then remove to cool on wire racks.
5. For the glaze: In a medium bowl, mix together all the glaze ingredients, adding more eggnog until the glaze reaches your desired consistancy.
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