Deep South Eggnog Cake

This wonderful eggnog cake is flavored with bourbon and decorated with eggnog frosting and toasted pecans for an impressive holiday dessert!

• Preparation Time: 45 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 15 mins
• Calories: 594 Calories

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 cup butter, room temperature
• 2 tablespoons bourbon whiskey
• 3 large eggs, room temperature
• 1 cup prepared eggnog
• 1.5 teaspoons vanilla extract
• 0.25 teaspoon salt
• 0.25 cup all-purpose flour
• 1.5 cups white sugar
• 1.25 cups white sugar
• 0.5 cup butter, room temperature
• 0.25 teaspoon finely grated lemon peel
• 1.5 cups prepared eggnog
• 0.25 teaspoon rum-flavored extract
• 0.125 teaspoon finely grated lemon peel
• 0.5 cup finely chopped toasted pecans

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

To make the cake: Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.

Step 4

Beat 1 1/4 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.

Step 5

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.

Step 6

To make the frosting; Combine 1/4 cup flour and 1/4 teaspoon salt in a saucepan. Gradually whisk in 1 1/2 cups eggnog until smooth.

Step 7

Beat 1 1/2 cups sugar and 1 cup butter in a bowl until lighter in color and fluffy. Mix in cooled eggnog mixture, 1 1/2 teaspoon vanilla extract, rum extract, and 1/8 teaspoon grated lemon peel. Beat on high speed until frosting is fluffy.

Step 8

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.