One of the first things I did after finishing my finals was make this eggnog cake! I loooove eggnog so I always want to make baked goods that have eggnog in them. Unfortunately the two eggnog things I've made (eggnog cookies and eggnog bars) didn't really taste strongly of eggnog, so I didn't get my hopes up about this eggnog cake but thought I'd try it. Well, I was super happy when I tasted this cake to find out that it totally tasted like eggnog! I think it's due to not just having eggnog in the cake but also having bourbon and spices. In addition to the wonderful eggnog-y flavour, this cake has a nice soft slightly dense texture. If you like eggnog, I'd highly recommend trying this out while eggnog is still available!
This recipe calls for sifted cake flour, but you know, I really hate sifting flour. So I pretty much never do it. How many of you bakers out there sift your flour? Another random fact about my baking habits is that I rarely toast nuts when a recipe calls for it. This is because I forget I'm toasting them and end up burning half of them. However, for this recipe I paid close attention and toasted them as perfectly as I could! I'm not sure how big a difference it really made though.
If this sounds good, you might also like:
Maple Walnut Cake
Applesauce Spice Bars
Cinnamon Swirl Buttermilk Pound Cake
Mom's Banana Apple Bread
Toasted Pecan Eggnog Ring
Adapted from Great Coffee Cakes, Sticky Buns, Muffins & More
I didn't use the eggnog glaze but I'll include it for those of you who want to try it.
2 1/2 cups plus 1 tbsp cake flour (Ashley note: I used 285 g for the 2 1/2 cups.)
1/4 tsp ground nutmeg
1/2 tsp baking soda
1/2 tsp salt
1 cup premium-quality eggnog
1/4 cup bourbon, such as Jack Daniel's
1 tsp pure vanilla extract
3/4 cup (1 1/2 sticks) unsalted butter, slightly firm
1 1/2 cups (packed) very fresh light brown sugar
3 large eggs
1 cup (4 ounces) coarsely chopped toasted pecans
1 cup strained powdered sugar, spooned in and leveled
2 tbsp warm eggnog
1 tbsp light corn syrup
1. Position the rack in the lower third of the oven. Heat the oven to 325F. Generously butter a 9 inch bundt pan, dust with flour, then invert it over the kitchen sink and tap firmly to remove the excess flour. Set aside.
2. In a large bowl, whisk together 2 1/2 cups of the flour, the nutmeg, baking soda, and salt. Set aside.
3. In a small bowl, combine the eggnog, bourbon and vanilla. Set aside.
4. Cut the butter into 1 inch pieces and place in the bowl of an electric mixer fitted with the paddled attachment. Mix on medium speed until smooth and lightened in colour, about 2 minutes. Add the brown sugar, 1 to 2 tablespoons at a time, taking 6 to 8 minutes. (Ashley note: Is this really necessary? I'm not sure it is but I did it as she directed.)
5. Add the eggs, one at a time, mixing for 1 minute after each addition. Scrape down the sides of the bowl as needed.
6. Reduce the mixer speed to low. Add the dry ingredients alternately with the eggnog mixture, dividing the flour mixture into three parts and the liquid into two parts, starting and ending with the flour.
7. In a small bowl, toss the pecans with the remaining tablespoon of flour. Remove the bowl from the mixer, and using a large spatula, fold in the nuts. Spoon the batter into the prepared pan, smooth the top, and bake for 1 hour and 10 to 15 minutes. (Ashley note: Mine took about 55 minutes.) The cake is done when the top is firm to the touch and a wooden skewer inserted into the center comes out clean.
8. Remove from the oven and let stand on a cooling rack for 20 minutes. Invert the cake onto the rack and carefully lift off the pan. Turn the cake right side up onto a cooling rack, and place it over a rimmed cookie sheet. If you're going to make the glaze, start it while the cake is cooling.
Make the glaze
9. Whisk the powdered sugar, eggnog, and corn syrup together until smooth.
Finish the cake
10. Using a fork or a whisk, drizzle the glaze over the cake while it is still warm. Let stand at room temperature until the glaze is set.
Store under a glass cake dome or covered with aluminum foil for up to 5 days. This cake may be frozen.