A delicious eggnog cake with eggnog frosting and chopped pecans Nothing says Southern hospitality like this impressive cake
Prep Time
45 mins
Dificult
Medium
Servings
2 hrs
Ingredients
Instructions
To make the cake: Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
Beat 1 ¼ cups sugar and 1/2 cup butter with an electric mixer in a large bowl until light and fluffy. Add eggs
one at a time
beating well after each addition. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon lemon peel.
Combine 2 cups flour
baking powder
and 1 teaspoon salt in a bowl. Pour flour mixture into the batter alternately with 1 cup eggnog
mixing until just incorporated. Stir in bourbon. Divide batter evenly between prepared pans.
Bake in the preheated oven until a toothpick inserted into the center of both cakes comes out clean
about 30 to 35 minutes. Cool in pans for 10 minutes before inverting on a wire rack to cool completely.
To make the frosting; Combine 1/4 cup flour and 1/4 teaspoon salt in a saucepan. Gradually whisk in 1 ½ cups eggnog until smooth.
Bring to a boil over medium heat
stirring frequently. When mixture boils
cook for 2 minutes
whisking constantly
until thickened. Remove from heat and let cool completely to room temperature.
Beat 1 ½ cups sugar and 1 cup butter in a bowl until lighter in color and fluffy. Mix in cooled eggnog mixture
1 ½ teaspoons vanilla extract
rum extract
and 1/8 teaspoon grated lemon peel. Beat on high speed until frosting is fluffy.
Spread frosting onto the cooled cake layers. Stack layers; frost top and sides. Coat the sides with toasted pecans by pressing the nuts onto the sides in small handfuls. Refrigerate until ready to serve.
