Holiday Eggnog Cake
"This is a recipe that I have had for ages and is a special treat during the holiday season. This cake is very rich. It is also pretty easy to make, and pretty to look at (if garnished with some nutmeg and red and green cherries). You can make it up to 24 hours in advance, but be sure to refrigerate any leftovers."
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Serves:
-
16
ingredients
-
Cake
- 1 (18 1/4 ounce) package yellow cake mix (calling for 2 eggs and 1-1/3 cups water)
- 2 eggs
- 1 1⁄2 cups dairy eggnog
- 1⁄4 cup butter, melted
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon rum extract or 1/2 teaspoon rum
-
Filling
- 3 tablespoons cornstarch
- 2 cups dairy eggnog
- 1⁄2 teaspoon rum extract or 1/2 teaspoon rum
-
Whipped Cream Frosting
- 2 cups whipping cream
- 1⁄4 cup sugar
- 1 dash salt
- 1 teaspoon vanilla
- 1⁄2 teaspoon rum extract or 1/2 teaspoon rum
- 1 teaspoon unflavored gelatin
- 2 tablespoons water
directions
- Preheat oven to 375 degrees. Combine cake mix, eggs, eggnog, butter, nutmeg and rum extract in a large bowl. Beat for 4 minutes. Pour batter into 2 wax-paper lined greased and floured 9-inch round cake pans. Bake for 30 minutes or until cake tester comes out clean. Cool for 10 minutes in pans, then turn out onto wire rack and cool thoroughly.
- Meanwhile, make filling. In a stainless steel or glass saucepan, combine cornstarch with small amount of eggnog and blend until smooth. Blend in remaining eggnog and cook over simmering water until thickened and smooth. Add rum extract and cool. When cooled, spread between cake layers.
- To make frosting, combine cream, sugar, salt, vanilla and extracts in a mixing bowl and chill. Whip until soft peaks form. Soften gelatin in water. Place over hot water until dissolved. Drizzle dissolved gelatin into whipped cream and continue to beat until stiff. Frost cake and garnish with nutmeg and red and green cherries, if desired. Refrigerate until serving time, up to 24 hours.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
