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Deep South Eggnog Cake
Deep South Eggnog Cake
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
120 minutes
Decadent bourbon-infused eggnog cake with eggnog frosting and toasted pecans - the ultimate festive treat!
Ingredients:
  • 1.25 cups white sugar
  • 0.5 cup butter, room temperature
  • 3 large eggs, room temperature
  • 0.25 teaspoon finely grated lemon peel
  • 2 teaspoons baking powder
  • 1 cup prepared eggnog
  • 2 tablespoons bourbon whiskey
  • 0.25 cup all-purpose flour
  • 1.5 cups prepared eggnog
  • 1 cup butter, room temperature
  • 1.5 teaspoons vanilla extract
  • 0.25 teaspoon rum-flavored extract
  • 0.125 teaspoon finely grated lemon peel
  • 0.5 cup finely chopped toasted pecans
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease and flour two 9-inch round baking pans.
  • In a large bowl, use an electric mixer to whip together 1 ¼ cups sugar and 1/2 cup butter until creamy. Add eggs one at a time, mixing well after each. Mix in 1 teaspoon vanilla extract and 1/4 teaspoon lemon peel.
  • In a bowl, mix 2 cups of flour, baking powder, and 1 teaspoon of salt. Gradually add the flour mixture and 1 cup of eggnog to the batter, mixing until just combined. Stir in bourbon, then divide the batter evenly between the prepared pans.
  • Bake the cakes in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
  • For the frosting, whisk together 1/4 cup flour and 1/4 teaspoon salt in a saucepan. Slowly stir in 1 ½ cups eggnog until the mixture is smooth.
  • Heat the mixture over medium heat, stirring frequently until it boils. Once boiling, continue to cook for 2 minutes, whisking constantly until thickened. Remove from heat and allow to cool completely to room temperature.
  • In a bowl, cream together 1 ½ cups sugar and 1 cup butter until light and fluffy. Add in the cooled eggnog mixture, 1 ½ teaspoons vanilla extract, rum extract, and 1/8 teaspoon grated lemon peel. Beat on high speed until the frosting is fluffy.
  • Frost the cooled cake layers and stack them. Finish by covering the top and sides with toasted pecans, gently pressing them onto the cake. Chill until serving time.

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