Eggnog Cream Cake

Eggnog Cream Cake Recipe - A Delightful American Classic

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 8

Introduction

Eggnog Cream Cake is a delicious and festive dessert that is perfect for the holiday season. This rich and creamy cake is made with a combination of flour, baking powder, salt, nutmeg, whipping cream, eggs, sugar, rum flavoring, and a creamy frosting. It is a decadent treat that is sure to impress your family and friends.

History

Eggnog Cream Cake is a modern twist on the classic holiday drink, eggnog. Eggnog has been enjoyed for centuries, with its origins dating back to medieval Europe. The drink was traditionally made with milk, eggs, sugar, and spices like nutmeg and cinnamon. Over time, variations of eggnog have been created, including this delicious Eggnog Cream Cake recipe.

Ingredients

2 cups of all-purpose flour
3 tsp of double acting baking powder
1 tsp of salt
0.5 tsp of nutmeg
1.5 cups of whipping cream
3 eggs
1.5 cups of sugar
2 tsp of rum flavoring
A pinch of nutmeg
rum cream Frosting

How to prepare

Sift together 2 cups of flour, 2 tsp of baking powder, 0.5 tsp of salt, and a pinch of nutmeg.
Set the mixture aside.
In a large bowl, beat 1 cup of whipping cream until stiff peaks form.
Add the eggs, one at a time, beating well after each addition.
Gradually add 1 cup of sugar, beating until well blended.
Stir in 1 tsp of rum flavoring.
Gently fold in the dry ingredients, adding 0.25 of the mixture at a time, until all dry particles disappear.
Divide the batter evenly into two 9" round layer pans that have been greased and lightly floured on the bottoms.
Allow the pans to cool.
Spread frosting between the layers and on top of the cake.
Garnish with a sprinkle of nutmeg.
Refrigerate the cake until serving time.

Variations

Add a splash of rum or bourbon to the cake batter for an extra kick of flavor.
Top the cake with whipped cream and a sprinkle of cinnamon for a festive touch.

Cooking Tips & Tricks

Be sure to beat the whipping cream until stiff peaks form to ensure a light and fluffy cake.

- Gradually fold in the dry ingredients to prevent overmixing and ensure a tender cake.

- Refrigerate the cake before serving to allow the flavors to meld together and for easy slicing.

Serving Suggestions

Serve Eggnog Cream Cake with a cup of hot cocoa or a glass of eggnog for a truly festive treat.

Cooking Techniques

Beating the whipping cream until stiff peaks form

- Folding in the dry ingredients gently to prevent overmixing

Ingredient Substitutions

Use vanilla extract instead of rum flavoring

- Use a store-bought frosting instead of making your own

Make Ahead Tips

Eggnog Cream Cake can be made a day in advance and stored in the refrigerator until serving time.

Presentation Ideas

Garnish the Eggnog Cream Cake with a dusting of powdered sugar and a sprig of fresh mint for a beautiful presentation.

Pairing Recommendations

Serve Eggnog Cream Cake with a cup of coffee or a glass of milk for a delicious pairing.

Storage and Reheating Instructions

Store leftover Eggnog Cream Cake in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual slices for 10-15 seconds or until warmed through.

Nutrition Information

Calories per serving

Each serving of Eggnog Cream Cake contains approximately 350 calories.

Carbohydrates

Each serving of Eggnog Cream Cake contains approximately 45 grams of carbohydrates.

Fats

Each serving of Eggnog Cream Cake contains approximately 18 grams of fats.

Proteins

Each serving of Eggnog Cream Cake contains approximately 4 grams of proteins.

Vitamins and minerals

Eggnog Cream Cake is a good source of calcium, vitamin A, and iron.

Alergens

Eggnog Cream Cake contains dairy (whipping cream, eggs) and wheat (flour).

Summary

Eggnog Cream Cake is a rich and indulgent dessert that is high in carbohydrates and fats. It is a good source of calcium, vitamin A, and iron.

Summary

Eggnog Cream Cake is a decadent and festive dessert that is perfect for the holiday season. This rich and creamy cake is made with a combination of flour, baking powder, salt, nutmeg, whipping cream, eggs, sugar, rum flavoring, and a creamy frosting. It is a delicious treat that is sure to be a hit with your family and friends.

How did I get this recipe?

The memory of finding this recipe for the first time is a special one. It was a crisp autumn day, the leaves were starting to change colors and there was a hint of cinnamon in the air. I was rummaging through an old box of recipe cards that my dear friend Martha had given me, when I stumbled upon a worn and slightly stained card titled "Eggnog Cream Cake".

I was intrigued by the name alone – eggnog and cake? It sounded like a heavenly combination. I flipped the card over and read the list of ingredients and instructions. As I read through the recipe, my mouth began to water and I could practically taste the rich eggnog flavor and creamy texture of the cake.

I had never made an eggnog cream cake before, but I was determined to try it out. I set to work gathering all the ingredients – flour, sugar, butter, eggs, eggnog, and a few other key ingredients. As I mixed and measured, I couldn't help but feel a sense of excitement and anticipation.

The scent of nutmeg and cinnamon filled the air as the cake baked in the oven. I watched with bated breath as the cake rose and turned a beautiful golden brown. Once it was finished baking, I let it cool and then carefully sliced into it.

The first bite was pure bliss. The cake was moist and flavorful, with the perfect balance of sweetness and spice. The eggnog cream filling was decadent and velvety, melting in my mouth with each bite. I knew right then and there that this recipe was a keeper.

I made the eggnog cream cake for all of my family and friends, who raved about it and begged for the recipe. I proudly shared it with them, knowing that it would become a beloved tradition in our household for years to come.

Over the years, I have made the eggnog cream cake countless times, tweaking and perfecting the recipe to suit my tastes. Each time I make it, I am transported back to that crisp autumn day when I first discovered the recipe and fell in love with its rich and comforting flavors.

Now, as I pass on this recipe to you, my dear grandchild, I hope that you will cherish it as much as I have. May it bring joy and warmth to your heart, just as it has done for me and all those who have had the pleasure of tasting it. And remember, the secret ingredient is always a pinch of love. Happy baking!