CONTEST-WINNING EGGNOG CAKE RECIPE: HOW TO MAKE IT
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
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.
EGGNOG MINI LOAVES RECIPE: HOW TO MAKE IT - TASTE OF HOME
The seasonal flavors of eggnog, rum extract and nutmeg shine through in these moist, golden loaves. Tender slices go great with a cup of coffee. —Beverly Elmore, Spokane, Michigan
Provided by Taste of Home
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 3 loaves (6 pieces each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. In another bowl, beat the eggs, eggnog, sugar, butter and extracts; stir into dry ingredients just until moistened., Pour into three greased 5-3/4x3x2-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 158 calories, FatContent 6g fat (4g saturated fat), CholesterolContent 43mg cholesterol, SodiumContent 189mg sodium, CarbohydrateContent 22g carbohydrate (10g sugars, FiberContent 0 fiber), ProteinContent 3g protein.
More about "rum with eggnog recipes"
EGGNOG RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.5
Cuisine British
- Pour the egg nog from the bottles into a large bowl and fold in the egg whites until well combined. Ladle the egg nog into glass tumblers and serve with a little freshly grated nutmeg over the top of each glass.
CONTEST-WINNING EGGNOG CAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 3.6
Total Time 60 minutes
Category Desserts
Calories 372 calories per serving
- 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.
NONALCOHOLIC EGGNOG RECIPE | FOOD NETWORK KITCHEN | FOOD ...
From foodnetwork.com
Reviews 3.8
Total Time 3 hours 35 minutes
- When ready to serve, whip the remaining 3/4 cup cream with an electric mixer in a large bowl to medium peaks. Then, while whisking, slowly pour in the cold milk-egg mixture. The eggnog should be creamy and thicker than heavy cream. Serve with a light sprinkle of nutmeg and lemon zest if using.
MOJITO | DRINKS RECIPES | DRINKS TUBE - JAMIE OLIVER
From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 0 calories per serving
- 1. Put the four lime wedges into a glass, then add the sugar and muddle (squish everything together) to release the lime juice 2. Put the mint leaves on one hand and clap. This bruises the leaves and releases the aroma. Rub the mint leaves around the rim of the glass and drop them in. Use a muddler, bar spoon (or even a rolling pin) to gently push the mint down into the lime juice 3. Half fill the glass with crushed ice and pour in the Bacardi Carta Blanco. Stir the mix together until the sugar dissolves 4. Top up with crushed ice, a splash of the soda water and garnish it with a sprig of mint
CONTEST-WINNING EGGNOG CAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 3.6
Total Time 60 minutes
Category Desserts
Calories 372 calories per serving
- 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.
NONALCOHOLIC EGGNOG RECIPE | FOOD NETWORK KITCHEN | FOOD ...
From foodnetwork.com
Reviews 3.8
Total Time 3 hours 35 minutes
- When ready to serve, whip the remaining 3/4 cup cream with an electric mixer in a large bowl to medium peaks. Then, while whisking, slowly pour in the cold milk-egg mixture. The eggnog should be creamy and thicker than heavy cream. Serve with a light sprinkle of nutmeg and lemon zest if using.
MOJITO | DRINKS RECIPES | DRINKS TUBE - JAMIE OLIVER
From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 0 calories per serving
- 1. Put the four lime wedges into a glass, then add the sugar and muddle (squish everything together) to release the lime juice 2. Put the mint leaves on one hand and clap. This bruises the leaves and releases the aroma. Rub the mint leaves around the rim of the glass and drop them in. Use a muddler, bar spoon (or even a rolling pin) to gently push the mint down into the lime juice 3. Half fill the glass with crushed ice and pour in the Bacardi Carta Blanco. Stir the mix together until the sugar dissolves 4. Top up with crushed ice, a splash of the soda water and garnish it with a sprig of mint
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