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Ingredients
| salted butter: 1/2 cup (no substitutes) |
| granulated sugar: 1 1/4 cups |
| eggs: 3 |
| vanilla extract: 1/2 tsp |
| rum extract: 1/2 tsp |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 2 tsp |
| salt: 1 tsp |
| eggnog: 1 cup |
| all-purpose flour (unsifted): 1/4 cup |
| salt: 1/4 tsp |
| eggnog: 1 1/2 cups |
| salted butter: 1 cup (softened) |
| granulated sugar: 1 1/2 cups |
| vanilla extract: 1 1/2 tsp |
Eggnog Layer Cake
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
35 min -
Servings
1 serving(s)
Tags
- In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add extracts; mix well. Combine the flour, baking powder and salt; add to the creamed mixture alternately with eggnog. Pour into two 9 inch round baking pans coated with nonstick cooking spray. Bake at 350° for 30-35 minutes or until a tooth pick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
- For frosting, combine flour and salt in a saucepan. Gradually stir in eggnog until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature.
- In a large mixing bowl, cream butter and sugar. Add eggnog mixture and vanilla; beat on high until fluffy. Spread frosting between layers and over top and sides of cake. Store in the refrigerator. Serves 12.