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Deep South Eggnog Cake!!
Food & Drink
1/2 c. butter at room temp
1 1/4 c. sugar
3 eggs room temp
1 tsp. vanilla extract
1/4 tsp finely grated lemon peel
2 c. flour
2 tsp baking powder
1 tsp salt
1 c. prepared eggnog
2 tbs of bourbon whiskey
1/4 c. flour
1/4 tsp salt
1 1/2 cups prepared eggnog
1 c. butter room temp
1 1/2 c. white sugar
1 1/2 tsp vanilla extract
1/4 tsp rum flavored extract
1/8 tsp finely grated lemon peel
1/2 cup finely chopped toasted pecans
Preheat oven to 350 segress. Grease and flour two 9-inch round baking pans.
Beat 1/2 c. butter and 1 1/4 c. sugar with electric mixer in a large bowl until light and fluffy. Add eggs one at a time. Then add 1 tsp. vanilla extract and 1/4 tsp. lemon peel. mix well.
Combine 2 c. flour, baking powder, and 1 tsp salt in a bowl. Pour flour mixture into the batter alternately with 1 c. eggnog, mix well. Mix in bourbon. Divide the batter evenly between the 2 pans.
Bake in oven for about 30-35 minutes or until toothpick inserted in the center comes out clean. Cool in pans for 10 minutes then move to wire racks to cool COMPLETELY.
combine 1/4 c. flour and 1/4 tsp salt in a saucepan. Whisk in 1 1/2 cups eggnog until smooth.
Bring to a boil over medium heat, stirring frequently. When it comes to a boil, cook for 2 minutes constantly whisking until thick. Remove from heat and let cool until room temp.
Beat 1 c. butter and 1 1/2 c. sugar in a bowl until light and fluffy. Mix in eggnog mixture, 1 1/2 tsp. vanilla extract, rum extract and 1/8 tsp grated lemon peel. Beat on high spreed until frosting is fluffy.
Spread cake with plain frosting between cake layers. Cover the whole cake, top and sides. Coat the sides with toasted pecans. Refrigerate until serving time.
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