Time 1h Yield 16 servings. Number Of Ingredients 17 Steps:
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Add extracts. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with eggnog, beating well after each addition. Pour into two greased 9-in. round baking pans. , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a small saucepan, combine flour and salt. Gradually stir in eggnog until smooth. Bring to a boil over medium heat whisking constantly; cook and stir until thickened, about 2 minutes. Cool to room temperature., In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Gradually beat in eggnog mixture and vanilla until smooth. Spread between layers and over top and sides of cake. If desired, decorate with decorating gel. Store in the refrigerator.
Time 55m Yield 12-15 servings. Number Of Ingredients 7 Steps:
Prepare cake batter according to package directions, adding nutmeg and ginger to dry ingredients. Pour into a greased 13x9-in. baking pan. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a small bowl, beat cream and confectioners’ sugar until stiff peaks form. Fold in extract. Spread over cake. Store in the refrigerator.
Time 55m Yield 14 servings. Number Of Ingredients 26 Steps:
Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Add yolks, one at a time, beating well after each. Combine orange juice, zest and vanilla. Combine the flour, baking powder, nutmeg, baking soda and salt; add to creamed mixture alternately with juice mixture, beating well after each addition. , In another bowl, with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. , Line two greased 9-in. round baking pans with waxed paper; grease paper. Pour batter into pans. Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks. Peel off paper; cool. , For filling, in a small saucepan, combine flour and a small amount of eggnog; stir until smooth. Stir in remaining eggnog; bring to a boil, stirring constantly. Cook and stir 2 minutes or until thickened. Cool completely. , In a small bowl, cream butter and sugar until light and fluffy; beat in vanilla and nutmeg. Gradually beat in eggnog mixture until smooth; set aside., For frosting, in another small bowl, cream confectioners’ sugar and butter until light and fluffy. Beat in the cream, chocolate, cinnamon and nutmeg until smooth. Add water until frosting reaches spreading consistency., Split cakes in half; spread filling on three layers. Top with remaining layer; frost top.
Time 3h40m Yield 12 Number Of Ingredients 19 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans. Beat 1/2 cup butter and 1 1/4 cups sugar with an electric mixer in a large bowl until light and fluffy. Mixture should be noticeably lighter in color. Add eggs, one at a time, allowing each egg to blend into butter mixture before adding the next. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon lemon peel, mixing well. 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 preheated oven until cake springs back when touched lightly with a fingertip or a toothpick inserted in the centers comes out clean, 30 to 35 minutes (test both cake layers). Cool in pans for 10 minutes before inverting on a wire rack to cool completely. To make frosting, combine 1/4 cup flour and 1/4 teaspoon salt in a saucepan. Gradually whisk in 1 1/2 cups eggnog, whisking 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 cup butter and 1 1/2 cups sugar in a bowl until light 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 mixture is fully incorporated and frosting is fluffy. Spread cake with plain frosting between cake layers, over the top and on the sides. Coat the sides with toasted pecans, pressing the nuts onto sides in small handfuls. Refrigerate until serving time.
Time 45m Yield 8 servings. Number Of Ingredients 18 Steps:
In a large bowl, beat the eggnog, sugar, oil, applesauce and egg until well blended. In a small bowl, combine the flour, baking powder, salt and nutmeg; gradually beat into eggnog mixture until blended. Stir in raisins and pecans. Pour into a 9-in. round baking, pan coated with cooking spray., For topping, in a small bowl, combine the brown sugar, flour and nutmeg. Cut in butter until crumbly. Stir in pecans; sprinkle over batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Serve with ice cream if desired.
Time 1h15m Yield 16 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350°F. Grease and flour 9 x 5 x 3-inch loaf pan. Beat sugar, butter, rum, vanilla, and egg yolks in large bowl with electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 5 minutes, scraping bowl occasionally. Beat in the flour, baking powder, salt, and nutmeg alternately with milk on low speed. Pour into pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.
Time 1h50m Yield 15 Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease 2 round cake pans. Mix cake mix, 1 1/2 cups eggnog, eggs, butter, nutmeg, and 1/2 teaspoon rum-flavored extract together in a bowl using an electric mixer until batter is smooth, about 4 minutes. Pour batter into the prepared pans. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove cakes from pans and cool on a wire rack. Mix 2 cups eggnog, vanilla pudding mix, and 1/2 teaspoon rum-flavored extract together in a bowl until smooth; refrigerate until pudding thickens, at least 30 minutes. Mix cold water and gelatin together in a bowl until gelatin is dissolved. Beat cream in a separate bowl using an electric mixer until soft peaks form; add gelatin mixture, white sugar, 1/2 teaspoon rum-flavored extract, and salt and beat until stiff peaks form. Refrigerate topping until chilled, at least 30 minutes. Place 1 cake on a serving plate and spread 1/2 of the filling on top. Place the second cake over the filling and top with remaining filling. Cover entire cake with whipped cream topping. Store cake in refrigerator.
Time 1h35m Yield 25 serving(s) Number Of Ingredients 19 Steps:
Filling:. Mix the dried cherries with the liquor or vanilla, add the remaining ingredients, stir well and set aside. Stir occasionally so the cherries absorb the liquid evenly. Cake:. Preheat the oven to 325°F. Lightly grease a 10-inch tube or bundt-style pan. In a large bowl, beat together the butter, sugar, nutmeg and salt until light and fluffy. Add the eggs one at a time, beating after each addition until the batter looks fluffy. Beat in the rum or brandy, if you’re using it. Whisk the flour and baking powder together. Beat in one-third of the flour mixture, then one-third of the eggnog or cream. Repeat, being sure to scrape the bottom and sides of the mixing bowl occasionally. Add the remaining flour and eggnog or cream, beating well. Spoon half the batter into the prepared pan. Sprinkle with the nut and cherry mixture. Top with the remaining batter. Smooth the top gently. Lift the cake pan several inches above the counter and drop it to the counter; repeat. This will eliminate any large air pockets or bubbles. Bake the cake for 1 hour, 15 minutes, or until a cake tester inserted in the center of the cake comes out clean. Remove the cake from the oven and place on a rack. Let the cake cool in the pan for 20 minutes, then loosen the edges with a knife and return to the rack to cool completely. Glaze:. Mix all of the glaze ingredients together, adding a bit of water if needed. Drizzle over the cooled cake. Yield: 1 cake.
Time 1h5m Yield 15 servings. Number Of Ingredients 11 Steps:
Preheat oven to 350°. In a large bowl, combine cake mix, water, oil and egg whites; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into a greased and floured 13x9-in. baking pan., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool on a wire rack. Using a skewer, poke holes in cake 1 in. apart., In a large bowl, combine eggnog, sweetened condensed milk and 2% milk. Pour 3/4 cup mixture over cake; let stand until liquid is absorbed, 20-30 minutes. Repeat 4 times. Cover and refrigerate for 8 hours or overnight., In a large bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Spread over cake. Sprinkle with cinnamon and nutmeg. Refrigerate leftovers.
Time 50m Yield 12-15 serving(s) Number Of Ingredients 9 Steps:
Prepare cake batter according to package directions, adding nutmeg and ginger to dry ingredients. Pour into a greased 13x9 baking pan. Bake at 350 for 25-30 minute or until toothpick inserted near the center comes out clean. Cool on wire rack. Frosting:. In a small mixing bowl, beat cream and confectioners’ sugar until stiff peaks form. Fold in extract. Spread over cake. Store in the refrigerator.
