LAYERED RUM CAKE RECIPE RECIPES

Name: Contest-Winning Eggnog Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16 servings.
Ingredients: 1/2 cup butter, softened; 1-1/4 cups sugar; 3 large eggs, room temperature; 1/2 teaspoon vanilla extract; 1/2 teaspoon rum extract; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 1 cup eggnog; FROSTING:; 1/4 cup all-purpose flour; 1/4 teaspoon salt; 1-1/2 cups eggnog; 1 cup butter, softened; 1-1/2 cups confectioners' sugar; 1-1/2 teaspoons vanilla extract; Pearlized nonpareils, optional

CONTEST-WINNING EGGNOG CAKE RECIPE: HOW TO MAKE IT

Contest-Winning Eggnog Cake Recipe: How to Make It image

This impressive layered eggnog cake, perfect for holiday parties, will make you wish eggnog wasn't a seasonal ingredient. —Debra Frappolli, Wayne, New Jersey

Provided by Taste of Home

Categories Desserts

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 16 servings.

Number Of Ingredients 17

Ingredients

1/2 cup butter, softened
1-1/4 cups sugar
3 large eggs, room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon rum extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup eggnog
FROSTING:
1/4 cup all-purpose flour
1/4 teaspoon salt
1-1/2 cups eggnog
1 cup butter, softened
1-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
Pearlized nonpareils, optional

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Add extracts. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with eggnog, beating well after each addition. Pour into two greased 9-in. round baking pans. , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a small saucepan, combine flour and salt. Gradually stir in eggnog until smooth. Bring to a boil over medium heat whisking constantly; cook and stir until thickened, about 2 minutes. Cool to room temperature., In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in eggnog mixture and vanilla until smooth. Spread between layers and over top and sides of cake. If desired, pipe additional frosting for decoration and top with nonpareils. Store in the refrigerator.

Nutrition Facts : Calories 372 calories, FatContent 20g fat (12g saturated fat), CholesterolContent 104mg cholesterol, SodiumContent 417mg sodium, CarbohydrateContent 44g carbohydrate (30g sugars, FiberContent 0 fiber), ProteinContent 5g protein.

CONTEST-WINNING EGGNOG CAKE RECIPE: HOW TO MAKE IT

Contest-Winning Eggnog Cake Recipe: How to Make It image

This impressive layered eggnog cake, perfect for holiday parties, will make you wish eggnog wasn't a seasonal ingredient. —Debra Frappolli, Wayne, New Jersey

Provided by Taste of Home

Categories Desserts

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 16 servings.

Number Of Ingredients 17

Ingredients

1/2 cup butter, softened
1-1/4 cups sugar
3 large eggs, room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon rum extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup eggnog
FROSTING:
1/4 cup all-purpose flour
1/4 teaspoon salt
1-1/2 cups eggnog
1 cup butter, softened
1-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
Pearlized nonpareils, optional

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Add extracts. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with eggnog, beating well after each addition. Pour into two greased 9-in. round baking pans. , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a small saucepan, combine flour and salt. Gradually stir in eggnog until smooth. Bring to a boil over medium heat whisking constantly; cook and stir until thickened, about 2 minutes. Cool to room temperature., In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in eggnog mixture and vanilla until smooth. Spread between layers and over top and sides of cake. If desired, pipe additional frosting for decoration and top with nonpareils. Store in the refrigerator.

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