HOW TO MAKE EGGNOG WITHOUT ALCOHOL RECIPES

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SPIKED EGGNOG BUNDT CAKE RECIPE | SOUTHERN LIVING



Spiked Eggnog Bundt Cake Recipe | Southern Living image

Fans of the creamy cold-weather drink, eggnog, will swoon for this ultrarich cake flavored with a little bourbon and finished with a sweet glaze. For the most tender crumb, don't overmix the wet and dry ingredients; stop stirring just after they are blended. To make this cake alcohol-free, substitute heavy cream for the bourbon.

Provided by Emily Nabors Hall

Categories     Bundt Cakes

Total Time 2 hours 20 minutes

Yield Serves 12

Number Of Ingredients 12

1 1/2 cups unsalted butter, softened
3 cups granulated sugar
6 large eggs
3 3/4 cups all-purpose flour, plus more for pan
1 1/2 teaspoons kosher salt
1/4 teaspoon grated fresh nutmeg, plus more for garnish
3/4 cup heavy cream
1/4 cup plus 1 Tbsp. (2 1/2 oz.) bourbon, divided
2 tablespoons vanilla extract, divided
Vegetable shortening, for pan
2 cups powdered sugar
2-3 tablespoons refrigerated eggnog

Steps:

  • Preheat oven to 350ºF. Beat butter with an electric mixer on medium speed until smooth, about 1 minute. Slowly add granulated sugar, beating until combined, about 2 minutes. Add eggs, 1 at a time, reducing speed to low to add each egg and increasing to medium speed for 30 seconds after each addition. Beat on medium for 1 minute after adding last egg.
  • Whisk together flour, salt, and nutmeg in a medium bowl. Stir together cream, 1/4 cup of the bourbon, and 1 tablespoon of the vanilla in small measuring cup. With mixer running on lowest speed, add flour mixture and cream mixture to butter mixture in batches, beginning and ending with flour mixture, beating until just blended after each addition and stopping to scrape bowl as needed. Transfer batter to a greased (with shortening) and floured 12- to 15-cup Bundt pan. (If using a 12-cup pan, cake may bake above rim; trim as needed to level.)
  • Bake in preheated oven until a toothpick inserted in middle of cake comes out clean, 1 hour to 1 hour, 10 minutes. Let cake cool in pan on a wire rack until pan is just cool enough to handle, 20 minutes. Turn cake out onto rack to cool, 1 hour. 
  • Stir together powdered sugar, 2 tablespoons of the eggnog, and remaining 1 tablespoon each bourbon and vanilla in a large bowl until smooth, adding remaining 1 tablespoon eggnog, 1 teaspoon at a time, if needed for desired consistency. Transfer cooled cake to a platter; pour eggnog mixture over cake. Sprinkle with nutmeg; let stand 5 minutes before slicing.

EGGNOG CAKE- A DOCTORED CAKE MIX | MY CAKE SCHOOL



Eggnog Cake- A Doctored Cake Mix | My Cake School image

This moist and flavorful Eggnog Cake recipe is so easy and delicious, and it all starts with a simple cake mix!

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 17

1 package (15.25) (432g) Betty Crocker Super Moist Yellow cake mix ( or your favorite brand without pudding in the mix)
1/2 cup (61g) all purpose flour
1/2 cup (100g) sugar
1/2 cup (121g) sour cream or plain yogurt
1cup  (250g) eggnog (from the dairy section)
1/4 cup (59g) water
3 eggs
1 teaspoon (2g) nutmeg
1 teaspoon (3g) cinnamon
1 teaspoon (4g) vanilla
2 sticks (1 cup) (226g) unsalted butter, slightly softened
2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften very slightly.
2 teaspoons (8 g) vanilla extract
1/2 teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
1 teaspoon (2g) nutmeg
1/2 teaspoon (2g) cinnamon
6 to 6 1/2 cups (690g to 747g) powdered sugar

Steps:

  • Preheat the oven to 350 degrees. Grease and flour 3 eight inch round cake pans. Add a circle of wax or parchment paper to the bottom of each pan.
  • In the bowl of your mixer, add the cake mix, flour and sugar, whisk to blend.
  • Add the remaining ingredients and mix at medium speed for 1 minute, scrape the sides and bottom of the bowl and mix 1 minute more ( a bit longer if using a hand mixer).
  • Bake at 350 degrees for 20 to 22 minutes or until toothpick inserted in the center comes out clean. Let cool on a wire rack for 5 minutes, then turn out of the pans.  
  • Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
  • Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
  • Add the vanilla, nutmeg, and cinnamon. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
  • Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
  • This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
  • Will frost a 3 layer 8 or 9 inch cake.

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