It’s that time of the season once again and eggnog is the drink of choice …. sometimes! We found this recipe a couple of years ago and ever since it’s on the list for desserts around the holidays. I use a store bought eggnog which is only available during the Thanksgiving/Christmas holidays. However, you can freeze eggnog for use throughout the year so keep that in mind. If you like this cake, and I  know you will … buy some extra eggnog and freeze it. A note …I purchase Land O’Lakes Traditional Eggnog which I think gives this cake the best flavor.

Ingredients:

  • 1/2 cup butter-softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp Rum extract
  • 1 tsp Eggnog flavoring (optional)
  • 2 cups all-purpose flour
    2 tsp Baking Powder
  • 1 tsp salt
  • 1 cup Eggnog

Directions:

  1. Preheat oven to 350 degrees. Spray two 9-inch pans – insert parchment paper on bottom.
  2. Cream butter and sugar together until smooth. Add eggs, one at a time Add extracts/flavorings.
  3. Whisk together flour, baking powder and salt. Gradually add to butter mixture, alternately with eggnog – beginning and ending with flour.
  4. Pour batter equally into two prepared pans. Bake 30-35 minutes until pick comes out clean. Cool 10 minutes before turning out onto wire rack to cool completely.

Frosting Ingredients:

  • 1/4 cup all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup butter-softened
  • 1 cup Eggnog (more if needed)
  • 1 1/2 cups granulated sugar
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp Eggnog flavoring

Directions:

  1. Combine flour and salt in a medium saucepan. Gradually stir in eggnog until smooth. Bring to a soft boil over medium heat; cook and stir for 2 minutes. Remove from heat and cool completely. Note: This MUST be completely cool before proceeding.
  2. In large bowl, cream butter and sugar until fluffy. Add cooled eggnog mixture along with vanilla extra and eggnog flavoring Beat on high until fluffy.
  3. Frost between layers and then top and sides. Refrigerate immediately and continue to keep chilled unless serving. Best when cake has been allowed to set at room temperature for 30 minutes before serving.