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How to Make Deep South Eggnog Cake - A Step-by-Step Guide

Deep South Eggnog Cake is a beloved holiday dessert that captures the warm and festive flavors of the season. This rich and decadent cake is infused with the creamy and aromatic essence of traditional eggnog, creating a tantalizing treat that will surely delight your taste buds.

Originating from the Southern United States, this cake is a staple in many households during the holiday season. Its luscious texture and delightful combination of spices make it a standout dessert at Christma...

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Ingredients

  • 1 ¼ cups white sugar
  • ½ cup butter, room temperature
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ 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
  • ¼ cup all-purpose flour
  • ¼ teaspoon salt
  • 1 ½ cups prepared eggnog
  • 1 ½ cups white sugar
  • 1 cup butter, room temperature
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon rum-flavored extract
  • ⅛ teaspoon finely grated lemon peel
  • ½ cup finely chopped toasted pecans (Optional)

Information

  • Prep Time: 45 mins
  • Cook Time: 30 mins
  • Additional Time: 45 mins
  • Total Time: 2 hrs
  • Servings: 12
  • Yield: 1 (2-layer) 9-inch cake

  • To make the cake: Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
  • Beat 1 ¼ cups sugar and 1/2 cup butter with an electric mixer in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon lemon peel.
  • Combine 2 cups flour, baking powder, and 1 teaspoon salt in a bowl. Pour flour mixture into the batter alternately with 1 cup eggnog, mixing until just incorporated. Stir in bourbon. Divide batter evenly between prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center of both cakes comes out clean, about 30 to 35 minutes. Cool in pans for 10 minutes before inverting on a wire rack to cool completely.
  • To make the frosting; Combine 1/4 cup flour and 1/4 teaspoon salt in a saucepan. Gradually whisk in 1 ½ cups eggnog until smooth.
  • Bring to a boil over medium heat, stirring frequently. When mixture boils, cook for 2 minutes, whisking constantly, until thickened. Remove from heat and let cool completely to room temperature.
  • Beat 1 ½ cups sugar and 1 cup butter in a bowl until lighter in color and fluffy. Mix in cooled eggnog mixture, 1 ½ teaspoons vanilla extract, rum extract, and 1/8 teaspoon grated lemon peel. Beat on high speed until frosting is fluffy.
  • Spread frosting onto the cooled cake layers. Stack layers; frost top and sides. Coat the sides with toasted pecans by pressing the nuts onto the sides in small handfuls. Refrigerate until ready to serve.

    • Nutrition

    538 cal.

    • Total Fat: 27g
    • Saturated Fat: 16g
    • Cholesterol: 139mg
    • Sodium: 531mg
    • Total Carbohydrate: 68g
    • Dietary Fiber: 1g
    • Total Sugars: 50g
    • Protein: 7g
    • Vitamin C: 1mg
    • Calcium: 132mg
    • Iron: 2mg
    • Potassium: 139mg

    Categories

    Dessert recipes
    Cake recipes
    Southern recipes
    American recipes
    Holiday recipes