Spiced Eggnog Cake with Eggnog Frosting

Danette Randall | Boulder Weekly

The season to indulge, smile, shake hands and kiss babies is upon us. And, of course, ’tis the season to enjoy a libation or two (or four) each and every night. At least that’s how I enjoy the season. Yes, I’m sentimental that way. Champagne, hot buttered rum, spiked — I mean spiced — apple cider, sniff sniff, I’m tearing up as we speak. Brings back family memories of tipsy aunts and sneaking egg nog under the table — memories that really make the holiday season special.

Along those lines is the treat this week. Spiced Eggnog Cake with Eggnog Frosting.

Now, it says spiced in the title, and it will be nice and spicy, but it also will be spiked — this isn’t volleyball lingo, people. I’m talking pry the rum out of Aunt Bessie’s hands, it is going in the cake. Yum!

I guess eggnog treats aren’t that new of an idea, but I do know a lot of people who are always surprised by my use of the delectable liquid. If you love it right out of the glass, then think of how delicious it is baked up with butter, sugar, cinnamon and rum, baby, rum. It’s just the kick your holiday needs. It flavors this cake so well, and of course the alcohol burns off, so you will have to drink a touch while you make it if you want to get a good buzz going while you bake.

This is a moist, butter-type cake. I love the color the eggnog provides. A pretty hint of yellow in the cake and frosting, with just a dusting of cinnamon or nutmeg to add that extra touch of love. This cake will look awesome at any gathering you are having or attending.

So go purchase your favorite eggnog, grab a bottle of your favorite rum, and if you don’t have a favorite, swing by Pettyjohns Liquor — they will suggest one for you. And make this humdinger of a cake. Your holidays (and Aunt Bessie’s) just got happier.

Now, follow the directions, put some love into it, and invite me over when it’s done.

Spiced Eggnog Cake with Eggnog Frosting

1/2 cup unsalted butter (softened)
1 cup brown sugar
3 eggs 1 tbsp. rum
1/2 tsp. vanilla
2 1/4 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1 cup eggnog

Preheat oven to 350. Grease two 9-inch round pans.

In large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Mix in rum and vanilla. Add flour, baking powder, salt, cinnamon and cloves, and beat until batter is smooth. Stir in eggnog until well incorporated.

Pour into greased pans. Bake for 30-35 minutes, until toothpick inserted in middle comes out clean. Take out and let cool in pans for half hour. Gently run a knife around edges to loosen. Turn cake out onto serving platter, let cool completely.

Place one round on serving platter and frost top (see frosting recipe below). Place second cake on top of that. Frost entire cake. Dust with cinnamon. Cut into slices and serve.

Eggnog frosting

1 1/2 cups softened butter
2 tbsp. vanilla (can use rum, or rum extract)
4 cups powdered sugar
1 tsp. cinnamon
1/2 cup eggnog

In large bowl, beat butter until smooth. Add in vanilla. Gradually add in powdered sugar and beat well. Add in cinnamon. Slowly beat in eggnog, you might need less, beat until desired consistency.

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