I hope ya'll had a totally awesome Christmas! I know I did. ;) I personally love Christmas leftovers cause there's usually a decent amount and they're all (usually) really yummy. Did we have leftover eggnog? Well, no. I had to set some aside so I could make this cake, but if you do have an abundance of eggnog (what a shame, right?) then I'd say give this cake a try!
This make a nice big cake. Perfect for parties, guests, or your big family. This uses pretty simple ingredients too, so you don't have to worry about not having anything you'd need....except eggnog of course. ;)
Now, I've made things like eggnog cookies in the passed and was utterly disappointed with the outcome. They didn't taste at all like eggnog. When I made this cake a was pleasantly surprised with the faint, yet noticeable flavor of eggnog. The glaze on the top really helps bring that eggnog flavor out!
This is really good, moist, and easy! Hope you give it a try!
Eggnog Pound Cake
3/4 cup butter, softened
3/4 cup organic shortening
1-1/3 cup organic sugar
5 eggs
3 cups whole wheat flour
1 cup homemade eggnog
Blend together the butter and shortening. Add the sugar and beat until smooth. Add the eggs and continue beating. Alternate the eggnog and flour by pouring them into the butter mixture. Once it's thoroughly mixed pour into a greased 15x10 (4.8 quart) baking pan (it's a bit larger then a 13x9) and bake at 325 degrees for 45 minutes. May need to bake longer, just check to see when it's done. Allow to cool completely before frosting.
Eggnog glaze
4 tbsp. butter, softened
4 tbsp. cream cheese, softened
6 tbsp. homemade eggnog
powdered sugar
Beat the butter and cream cheese together until smooth. Add the eggnog and mix. Slowly add powdered sugar until desired flavor and texture is reached. Spread evenly over cooled cake and enjoy!
3/4 cup butter, softened
3/4 cup organic shortening
1-1/3 cup organic sugar
5 eggs
3 cups whole wheat flour
1 cup homemade eggnog
Blend together the butter and shortening. Add the sugar and beat until smooth. Add the eggs and continue beating. Alternate the eggnog and flour by pouring them into the butter mixture. Once it's thoroughly mixed pour into a greased 15x10 (4.8 quart) baking pan (it's a bit larger then a 13x9) and bake at 325 degrees for 45 minutes. May need to bake longer, just check to see when it's done. Allow to cool completely before frosting.
Eggnog glaze
4 tbsp. butter, softened
4 tbsp. cream cheese, softened
6 tbsp. homemade eggnog
powdered sugar
Beat the butter and cream cheese together until smooth. Add the eggnog and mix. Slowly add powdered sugar until desired flavor and texture is reached. Spread evenly over cooled cake and enjoy!