Eggnog Cake

I'm running a day behind, due to an Ikea bed putting together emergency last night, but will make up for it with two posts tomorrow. Consider this Eggnog Cake post day 13 of the advent calendar Christmas posts.

 I love love LOVE this recipe and not just because I love eggnog. The cake turned out so lovely and fluffy, with yummy hints of vanilla and nutmeg and a subtle eggnog flavour.

The coconut white chocolate tree toppers were fun and pretty way to decorate the cake, click back to day twelves post for a how to guide on make them.

For the Eggnog Cake

1 cup eggnog (1/2 cup + 1/2 cup)

3 eggs

2 teaspoons vanilla extract

280 grams butter (softened)

2 1/2 cups cake flour
1 1/2 cups sugar
1 tablespoon baking powder
1teaspoon ground nutmeg

To make the cake- preheat oven to 180 degrees c.  Butter and flour two 8 inch round cake tins.

In a medium bowl combine the 1/2 cup eggnog, eggs and vanilla and whisk lightly.

In your mixer bowl add flour, sugar, nutmeg and baking powder and mix on low to combine.

Add the remaining half of the eggnog and the butter to the flour mixture and beat for 2 minutes on mid speed. 

Pour in the egg mixture a third at a time beat for 20 seconds after each addition, scraping down the sides of the bowl as you go. The mixture should be light and fluffy.

Divide the mix between the two cake pans and level out. Bake the cakes for 35-40 minutes, until a skewer inserted into the center comes out clean. 

Allow to cool in tins for 10 minutes before turning out into wire racks to cool completely.

For the Eggnog Buttercream

250 grams butter

4 cups icing sugar

1/2 teaspoon ground nutmeg

1 teaspoon vanilla extract

3 tablespoons eggnog

To make the Eggnog Buttercream- beat the butter in your mixer bowl pale and smooth.

Add the remaining ingredients to the butter and beat the frosting until light and fluffy. Add a little more icing sugar or eggnog to get to a spreadable consistency. 

To decorate the cake- trim the raised tops off of the cakes to get two even layers.

Spread a thick layer of frosting over the cut top of the first cake layer. 

 Sandwich on the second layer of cake.

Cover the top and sides of the cake with frosting, using your knife to create swirls of buttercream. 

Top the cake with coconut ice cream cone Christmas trees and a little extra coconut and cachous if you like.

 Enjoy!!