Eggnog Spice Cake with Rum Buttercream Meringue Frosting
Eggnog is a traditional holiday drink made with milk, cream, sugar, eggs, and spices such as nutmeg and cinnamon. It is often spiked with alcohol, such as rum or bourbon, and is commonly enjoyed during the Christmas season.
This is vegetarian recipe. Dish can be prepared in 130 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Ingredients
- 2 cup All-purpose flour
- 2 teaspoon Baking powder
- 1 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground nutmeg
- 1 cup Unsalted butter, softened
- 1.5 cup Granulated sugar
- 3 Eggs
- 1 teaspoon Vanilla extract
- 1 cup Eggnog
- 2 tablespoon Rum
- 2 cup Powdered sugar
- 1 cup Heavy cream
- 4 Egg whites
- 0.5 teaspoon Cream of tartar
- 0.5 cup Granulated sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the eggnog. Mix until just combined.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
- In a small bowl, whisk together the rum, powdered sugar, and heavy cream to make the rum buttercream frosting.
- In a heatproof bowl, combine the egg whites, cream of tartar, and granulated sugar. Place the bowl over a saucepan of simmering water and whisk constantly until the sugar has dissolved and the mixture is warm to the touch.
- Remove the bowl from the heat and beat the egg white mixture with an electric mixer on high speed until stiff peaks form.
- Spread the rum buttercream frosting between the cake layers and on top of the cake.
- Use a piping bag to pipe the meringue frosting onto the cake in decorative swirls.
- Optional: Use a kitchen torch to lightly brown the meringue frosting.
- Let the cake rest for at least 1 hour before serving to allow the flavors to meld.
- Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 60g20%
- Sugars 40g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.