Рецепт Eggnog Cake
I'm finally participating, again, in the Fantastical Food Fight, that is, hosted by Sarah at Fantastical Sharing of Recipes.
She hosts this every month and every month she features a different ingredient, or theme. All she asks is that the recipe be new to your blog and that we tell you all about it. This month is National Eggnog month. Sarah asked that we share an eggnog recipe.
I went on a search, a virtual search that is, and found several eggnog cakes and recipes and then I just basically adapted my own yellow cake recipe, mainly because I got confused. sigh
I also learned that the flavor of eggnog doesn't always come through after baking.
So I added a touch more nutmeg and it enhanced the flavor beautifully. And since eggnog tastes so good with bourbon I used that in place of vanilla in the recipe.
And life was good.
Yield: 2- 3 layer cakeAuthor: Sid's Sea Palm Cooking adapted from many recipesPrint Recipe
Eggnog Cake
prep time: 25 MINScook time: 25 MINStotal time: 50 mins
This eggnog cake brings in the holiday season beautifully.
ingredients:
Cake 1/2 cup butter
1 1/4 cup sugar
1/4 cup bourbon
3 eggs
2 1/2 cup self rising flour
1/2 cup sour cream
1 cup eggnog
1/2 teaspoon baking powder
Filling: 1 cup confectioners sugar
2 - 8oz. Packages full fat cream cheese
1/2 cup eggnog
1 tbsp. Bourbon
1/4 tsp. Grated nutmeg
Frosting 1 cup eggnog 5 tablespoons flour
1/8 tsp. Nutmeg
1 cup butter
1 cup sugar 1 tablespoon bourbon
instructions:
Cake
Cream butter and sugar together until light and fluffy. Add the eggs, one at a time, and mix
well. Whisk the sour cream into the
eggnog and set aside. Mix the flour and
baking powder together, set aside. Add
the flour and the eggnog, alternately, mixing well in between each addition, and
finish off with the flour. Add the
bourbon at the last and mix in.
Divide the batter into three well greased 8 inch pans or two
9 inch pans. Bake at 350 degrees for
20-25 minutes or until a toothpick inserted in the middle comes out clean. Let sit until cold then fill with the following:
Filling
Mix all the ingredients together until well combined. Add more sugar if needed.
*if making a two layer cake, cut the ingredients in
half. Frosting
Whisk the eggnog and the flour together and cook over low
heat, whisking constantly until the mixture has come to a boil and is
thick. Take off of the heat and place
into a bowl, with a piece of plastic wrap on top, pressed down into the
flour/eggnog mixture. Place in fridge to cool.
In the bowl of a stand mixer, beat the sugar and butter
together until light and fluffy. Add
the cooked eggnog mixture, 1/3 at a time to the bowl and whisk at high
speed. The frosting will triple in
volume, but this takes a few minutes, almost 10 in fact. Keep an eye on it and when it looks super
light and fluffy, add the bourbon and the nutmeg and beat for an additional
minute. Set aside.
notes
To assemble the cake:
Place the first layer on a cake plate and add 1/2 the filling and smooth out. Add the second layer and the remainder of the filling. Place the final layer on top. It helps to put the cake in the fridge in-between the steps. When ready to frost, you can decorate it with a poinsettia and leaves if desired. In two small bowls, place 1/4 cup of frosting into each one and tint one red and one green. You can use a leaf tip to make the flowers and leaves. There are several tutorials online.
Take some of the frosting and place in a piping bag with a large cupcake frosting tip. Use to pipe in any missing places inbetween the cake layers to ensure an even side when frosting. Frost the cake on the top and sides with the frosting and let sit for an hour in the fridge to firm up. Smooth out the frosting with a spatula, dipped into a glass of hot water, this gives you a nice smooth finish. Decorate with the poinsettia flowers and leaves and a little fancy piping around the cake.
Created using The Recipes Generator
Fantastical Food Fight Christmas is coming and my cookbook Hygge - Danish Food and Recipes would be
a great gift for any foodies in your life. Available as a Kindle e book or in paperback. Autographed copies are also available at the Danish Windmill in Elk Horn, Iowa or on their website. All recipes and their respective images
are either original or adapted and credited, and are all the sole property of
Sid's Sea Palm Cooking © 2011-2017, with all rights reserved thereof. An InLinkz Link-up