Friday, December 18, 2015

Holiday Eggnog Cake

There is no time like the present to make a Holiday Eggnog Cake for your festive gathering.  Eggnog is one of those seasonal drinks that many of us enjoy in small quantities during Christmas parties, but if you have never had the pleasure of eating eggnog in the form of a cake, I highly recommend that you try some this year.  You don't need to have homemade eggnog on hand to make this if you aren't so inclined to use something that is spiked with alcohol. A good store bought eggnog will suffice for a cake meant to serve the entire family, but if you do have homemade eggnog, by all means use it!


This is the type of cake that you will want to bake in your favorite bundt pan so that it sits pretty on top of a cake stand when it's ready for serving.  It's up to you whether or not you want to add a glaze to it or some type of icing.  I think it looks superb with a simple sprinkling of confectioners sugar.  And if you need even more proof of how good it is, I've already baked about six of them in the last couple of weeks.  It's that good!  


The recipe itself is adapted from one that I came across on the King Arthur Flour website.  It's a simple, easy-to-make cake that whips up in minutes. What's even better is that the cake develops in flavor the following day, and it keeps well if you have any leftovers.   Serve it at your Christmas gathering with a good cup of eggnog or apple cider.

Thank you, King Arthur, for the original recipe!

Holiday Eggnog Cake

Holiday Eggnog Cake Ingredients:
  • 1-1/2 cups canola oil
  • 2 cups granulated sugar 
  • 1 teaspoon fine sea salt or kosher salt
  • 4 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 3-1/2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon freshly grated nutmeg
  • 1-1/4 cups eggnog (homemade or store-bought)
Equipment: 10-12 cup bundt pan, buttered and floured or prepared with nonstick baking spray (I use Pam for Baking).
  1. Preheat oven to 350° F (177°).  Center Oven Rack.  In the bowl of a stand mixer fitted with the paddle attachment, beat the canola oil, granulated sugar and fine sea salt on medium speed until lightened, 2-3 minutes.
  2. On medium speed, add the eggs one at a time and beat well to incorporate after each addition.  Stop and scrape the bowl and paddle at least once during this process.  Beat in the vanilla extract.
  3. In a separate bowl, whisk to combine the all-purpose flour, baking powder and grated nutmeg.
  4. On low speed, add one-third of the dry ingredients and then add half of the eggnog.  Add another third of the dry ingredients and the last half of the eggnog.  Add the remaining dry ingredients on low speed until incorporated.
  5. Pour the batter into the prepared bundt pan and bake for approximately 55 minutes to 1 hour.  When fully baked, the top of the cake should spring back when touched and a toothpick inserted into the middle should come out free of batter.
  6. Let the cake cool in the pan for 15 minutes.  Turn out onto a cooling rack and cool completely.  Ice as desired.

Holiday Eggnog Cake, Christmas Cookies and Eggnog


I guarantee that if you leave a plate of cookies and a slice of this cake for Santa on Christmas Eve, there won't be a crumb left the following morning.  For those of you who have jadeite in your cabinets, now is the time to bring out that festive green glassware for your holiday table settings.  The hefty cups, saucers and dessert plates from Fire King's mid-century restaurant ware line are great for this time of year.  The cake stand, by the way, is from my Martha by Mail collection of L.E. Smith Glass jadeite.  It's beautiful.

Bake a Holiday Eggnog Cake soon and watch it disappear as soon as you serve it to guests.   

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