Wednesday, December 31, 2008

Eggnog Cake. Rich and Nutmeggy Delicious!

Yeah, yeah. Oh look! Another baking recipe to do with eggnog. Well, 'tis still the damned season, so suck it up and enjoy. And really -- this is an excellent cake. Really excellent.

Eggnog Cake


1/2 c butter, softened
1 1/2 c sugar
1 1/4 c eggnog (yes, you read that right)
1 1/2 c all-purpose flour
1/8 tsp baking soda
1/8 tsp salt
dash of nutmeg


1. Preheat oven to 325*. Coat and flour a 9x13-inch baking pan. Or, if you're lazy as hell like I am, line it with foil and then coat the foil. Muahahaha. Fewer dishes to wash for the win!
2. Cream butter. Gradually beat in sugar until light and fluffy, about 5 minutes. Or you can just be hardcore and stir by hand, which is what I do. Add eggnog 1/2 a cup at a time, stirring or beating (whichever you prefer) after each addition.
3. Combine flour, baking soda, and salt, and add to the eggnog mixture. Throw in the dash of nutmeg. Beat on low until just blended. Or, you know, stir until just blended.
4. Pour into pan and bake for 50 minutes to an hour, or until cake tests done. Cool in the pan for 15 minutes before removing the cake to a wire rack to cool completely. You can glaze the cake with a rum glaze (yummmmm!) or frost it with a cream cheese or vanilla buttercream frosting. Or you can serve it warm with plain or rum whipped cream and/or ice cream. Your choice!

Enjoy, and Happy New Year, you guys!

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