One of the things I love most about coming home for the holidays (besides seeing my family), is hanging out with my foodie friends. Side note: I really hate the term foodie, and cringe a little inside every time I say or type it, but over time I’ve come to accept it as I haven’t been able to find a better word. Anyway about twice a month one of my friends has a Sunday dinner where everyone brings a dish. I was so happy to be in town on this Sunday! They asked if I would make a dessert, which immediately made me nervous. I always get nervous when I have to bake for a crowd.
I wanted to make something festive and thought an eggnog dessert would be fun and fitting for not only the holiday season but also a fun winter dessert. I was originally going to make cookies, but decided to make an eggnog cake with a rum frosting. If you’re not aware by now, I like boozy desserts.
The cake was very dense and moist and the frosting was almost more like a glaze than frosting. There was so much eggnog and rum in the frosting that no amount of confectioner’s sugar seemed to make it firm, but it held together in the end. You’ll need patience when frosting this cake, and that was something I didn’t have on this particular day. I was already half an hour late for my dinner party and still had to blow dry my hair!
I arrived an hour late and immediately put the cake in the fridge. I walked into the dining room to a feast of short ribs, ox tails, roasted Brussels sprouts, polenta, kale salad and lobster mac and cheese. Quite the pot luck dinner! I took the cake out of the fridge to place it among the others and to let it warm up a little. The cake was perfect. The cake maintained its moistness and the frosting held together and had a lovely eggnog and rum flavor.
NOTE: I must apologize for the photos. I forgot to bring my camera and had to take the pics as best I could with my iPhone on a grey day. My only light source was the energy efficient lights that my mom uses in the kitchen. There are a few harsh shadows, but I think they turned out ok. I hope 🙂
Eggnog Cake with Rum Frosting
for the cake
- 1 cup unsalted butter (, room temperature)
- 2 ½ cups sugar
- 6 eggs (, room temperature)
- 2 teaspoons vanilla
- 4 cups all-purpose flour
- 1 tablespoon + 1 teaspoon baking powder
- 2 teaspoons salt
- 1 cup prepared eggnog
- ¼ cup + 2 tablespoons spiced rum ((or your favorite rum))
for the frosting
- 1 (8-ounce) package cream cheese, softened
- 6 tablespoons unsalted butter (, softened)
- ¼ cup prepared eggnog
- 4 tablespoons of spiced rum ((or to taste))
- 16 oz (1 box) confectioners' sugar + more as needed
- dash of salt
make the cake
- Preheat oven to 350° F. Line three 9-inch round baking pans with parchment paper and spray with pan coating. In the bowl of a stand up mixer beat together butter and sugar until light and fluffy. Add eggs, one at a time, allowing each egg to blend into butter mixture before adding the next. Add in 1 teaspoon vanilla extract, mixing well.
- Combine flour, baking powder, and salt in a bowl. With the mixer in low speed add flour mixture into the batter alternately with eggnog, mixing until just incorporated. Stir in rum. 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. Cool in pans for 10 minutes before inverting on a wire rack to cool completely.
make the frosting
- Blend cream cheese and butter together in a mixing bowl. Add eggnog, rum, sugar and salt and blend. Add more sugar as needed for desired consistency. Spread between layers and on top and sides of cooled cake. Refrigerate until ready to serve.
Adapted from all recipes