GOLDEN EGGNOG CAKE
A small slice of this rich, moist cake studded with cherries and nuts is perfect for a winter afternoon, with a cup of coffee or tea: just the pick-me-up you'll need for a full evening of decorating or present-wrapping. It can be made ahead, wrapped well, frozen, then taken out of the freezer when you need it. It's substantial enough to serve as the centerpiece of a holiday dessert table if you have one of the fancy shaped bundt pans. By the way, if you have a nutmeg grater be sure to use fresh nutmeg; the flavor and aroma are vastly superior to the pre-ground. *Eggnog's out of season? Use 1 1/4 cups light cream or half and half + 1 1/4 teaspoons eggnog flavor.
Provided by Annacia
Categories Dessert
Time 1h35m
Yield 25 serving(s)
Number Of Ingredients 19
Steps:
- Filling:.
- Mix the dried cherries with the liquor or vanilla, add the remaining ingredients, stir well and set aside.
- Stir occasionally so the cherries absorb the liquid evenly.
- Cake:.
- Preheat the oven to 325°F.
- Lightly grease a 10-inch tube or bundt-style pan.
- In a large bowl, beat together the butter, sugar, nutmeg and salt until light and fluffy.
- Add the eggs one at a time, beating after each addition until the batter looks fluffy. Beat in the rum or brandy, if you're using it.
- Whisk the flour and baking powder together. Beat in one-third of the flour mixture, then one-third of the eggnog or cream.
- Repeat, being sure to scrape the bottom and sides of the mixing bowl occasionally.
- Add the remaining flour and eggnog or cream, beating well.
- Spoon half the batter into the prepared pan. Sprinkle with the nut and cherry mixture. Top with the remaining batter.
- Smooth the top gently.
- Lift the cake pan several inches above the counter and drop it to the counter; repeat. This will eliminate any large air pockets or bubbles.
- Bake the cake for 1 hour, 15 minutes, or until a cake tester inserted in the center of the cake comes out clean.
- Remove the cake from the oven and place on a rack.
- Let the cake cool in the pan for 20 minutes, then loosen the edges with a knife and return to the rack to cool completely.
- Glaze:.
- Mix all of the glaze ingredients together, adding a bit of water if needed.
- Drizzle over the cooled cake.
- Yield: 1 cake.
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Tobiloba Israel
[email protected]This cake is just okay. It's not bad, but it's not great either.
Lucia Jaime
[email protected]This cake was a disaster. It didn't rise properly and the frosting was too runny.
Singh Lakhwinder
[email protected]Not a fan of this cake. The eggnog flavor was too strong for me.
Neto Djazirah
[email protected]Love this cake! It's so moist and flavorful. I've made it several times and it's always a hit.
Alex Kihara
[email protected]This cake was easy to make and turned out great! I'll definitely be making it again.
Bob Dick
[email protected]This cake is the perfect holiday dessert. It's rich, creamy, and full of eggnog flavor. I highly recommend it.
Ignacio Batres
[email protected]I wasn't sure how I would like this cake, but I was pleasantly surprised. It's very moist and flavorful. I would definitely make it again.
Mahabub Mahid
[email protected]This cake is so delicious! The eggnog flavor is subtle but it really comes through. I love the creamy frosting too.
Natan Osman
[email protected]I've made this cake several times now and it's always a winner. It's so easy to make and it always turns out perfect.
alfredo gomez Garcia
[email protected]This cake was a hit at my holiday party! Everyone loved the rich, creamy flavor and the moist, tender texture. I'll definitely be making this again next year.