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“This recipe was taken from a December 2003 Country Magazine. This is one of the best cakes I have ever eaten. I love eggnog and you can really taste it in this cake.”
READY IN:
1hr 20mins
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add extracts; mix well. Combine the flour, baking powder and salt; add to the creamed mixture alternately with eggnog. Pour into two 9 inch round baking pans coated with nonstick cooking spray. Bake at 350° for 30-35 minutes or until a tooth pick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
  2. For frosting, combine flour and salt in a saucepan. Gradually stir in eggnog until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature.
  3. In a large mixing bowl, cream butter and sugar. Add eggnog mixture and vanilla; beat on high until fluffy. Spread frosting between layers and over top and sides of cake. Store in the refrigerator. Serves 12.

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