Southern Eggnog Cake Recipe

Ingredients

• 1.25 cups white sugar
• 0.5 cup butter, room temperature
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 0.25 teaspoon finely grated lemon peel
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup prepared eggnog
• 2 tablespoons bourbon whiskey
• 0.25 cup all-purpose flour
• 0.25 teaspoon salt
• 1.5 cups prepared eggnog
• 1.5 cups white sugar
• 1 cup butter, room temperature
• 1.5 teaspoons vanilla extract
• 0.25 teaspoon rum-flavored extract
• 0.13 teaspoon finely grated lemon peel
• 0.5 cup finely chopped toasted pecans

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C) for the cake. Prepare two 9-inch round baking pans by greasing and flouring them.
2. In a large bowl, cream together 1 ¼ cups sugar and 1/2 cup butter with an electric mixer until light and airy. Add the eggs one at a time, ensuring each is well incorporated. Mix in 1 teaspoon of vanilla extract and 1/4 teaspoon of lemon peel.
3. In a separate bowl, whisk together 2 cups flour, baking powder, and 1 teaspoon salt. Gradually add the flour mixture to the batter, alternating with 1 cup of eggnog, until just combined. Stir in the bourbon. Divide the batter evenly between the prepared pans.
4. Bake in the preheated oven for approximately 30 to 35 minutes, or until a toothpick inserted into the center of each cake comes out clean. Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
5. For the frosting, combine 1/4 cup flour and 1/4 teaspoon salt in a saucepan. Gradually whisk in 1 ½ cups eggnog until smooth and free of lumps.
6. Heat over medium heat, stirring constantly, until the mixture comes to a boil. Once boiling, continue to cook for 2 minutes, whisking vigorously, until thickened. Remove from heat and allow to cool completely to room temperature.
7. In a bowl, beat together 1 ½ cups sugar and 1 cup butter until the mixture becomes lighter and fluffy. Incorporate the cooled eggnog mixture, 1 ½ teaspoons vanilla extract, rum extract, and 1/8 teaspoon grated lemon peel. Beat on high speed until the frosting is light and airy.
8. Evenly spread the frosting over the cooled cake layers, stacking them on top of each other. Frost the top and sides of the cake. Gently press toasted pecans onto the sides of the cake in small handfuls to coat. Refrigerate until ready to serve.

Nutrition

• Calories: 538 kcal
• Fat Content: 27 g
• Fiber Content: 1 g
• Sugar Content: 50 g
• Sodium Content: 531 mg
• Protein Content: 7 g
• Cholesterol Content: 139 mg
• Carbohydrate Content: 68 g
• Saturated Fat Content: 16 g
• Unsaturated Fat Content: 0 g