Ingredients:

For the Cake:

• All-Purpose Flour: 2 cups
• Baking Powder: 1 ½ tsp
• Salt: ½ tsp
• Ground Nutmeg: 1 tsp
• Sugar: 1 cup
• Butter: ½ cup (1 stick), softened
• Eggs: 2 large
• Eggnog: 1 cup
• Vanilla Extract: 1 tsp
• Rum Extract (Optional): ½ tsp (for a holiday kick)

For the Glaze:

• Powdered Sugar: ½ cup
• Eggnog: 2-3 tbsp (to achieve desired consistency)

Steps to Make Eggnog Cake:

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C). This allows the oven to reach the right temperature for baking, ensuring even cooking.

Step 2: Prepare the Baking Pan

1. Grease and flour a 9-inch round cake pan (or two 8-inch pans if you prefer a layered cake). Alternatively, you can line the bottom with parchment paper to make removal easier.

Step 3: Mix Dry Ingredients

1. In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground nutmeg. This helps to evenly distribute the leavening agents and spices throughout the flour.

Step 4: Cream Butter and Sugar

1. In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This process incorporates air into the mixture, helping the cake to rise.

Step 5: Add Eggs and Extracts

1. Add the eggs, one at a time, beating well after each addition. This ensures that each egg is fully incorporated before adding the next.
2. Stir in the vanilla extract and rum extract (if using), mixing until well combined.

Step 6: Combine Wet and Dry Ingredients

1. Gradually add the dry mixture to the wet ingredients, alternating with the eggnog. Start with the dry ingredients, then add some eggnog, mixing on low speed until just combined. Repeat until all ingredients are mixed, being careful not to overmix the batter.

Step 7: Pour and Bake

1. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
2. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary based on your oven, so check for doneness a few minutes early.

Step 8: Cool the Cake

1. Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
2. Transfer the cake to a wire rack to cool completely before glazing.

Step 9: Prepare the Glaze

1. In a small bowl, mix together the powdered sugar and 2-3 tablespoons of eggnog. Adjust the amount of eggnog to reach your desired glaze consistency—thicker for a drizzle, thinner for a pour-over glaze.

Step 10: Glaze the Cake

1. Once the cake is completely cooled, drizzle or pour the glaze over the top. You can also spread it gently with a spatula if desired.

Step 11: Garnish and Serve

1. For a festive touch, sprinkle a bit of ground nutmeg or cinnamon on top of the glaze. Cut into slices and serve at room temperature.

Nutrition Facts (Per Slice, Serves 12):

• Calories: ~210
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 50mg
• Sodium: 180mg
• Total Carbohydrates: 30g
• Dietary Fiber: 0g
• Sugars: 15g
• Protein: 3g

Note: Nutrition facts may vary based on ingredient brands and portion sizes.

Frequently Asked Questions (FAQs):

Q: Can I make this cake ahead of time?
A: Yes! This cake can be made a day or two in advance. Store it covered at room temperature or in the refrigerator if you live in a warmer climate. Glaze it just before serving to keep it fresh.

Q: Can I use store-bought eggnog?
A: Absolutely! Store-bought eggnog works perfectly for this recipe and saves you time.

Q: Can I substitute the rum extract?
A: Yes, you can omit the rum extract if you prefer a non-alcoholic version or replace it with an equal amount of vanilla extract.

Tips for Making Eggnog Cake:

1. Use Room Temperature Ingredients: Ensure that the butter and eggs are at room temperature. This allows for better incorporation and a smoother batter.
2. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can result in a dense cake.
3. Check for Doneness: Ovens vary in temperature. Start checking for doneness a few minutes before the recommended baking time to prevent overbaking.
4. Add Texture: For an added texture, consider folding in some chopped nuts (like pecans or walnuts) or chocolate chips into the batter.
5. Decorate Festively: Use whipped cream, caramel sauce, or a sprinkle of cinnamon for extra decoration when serving.

Storage Tips:

• At Room Temperature: Store the cooled cake covered at room temperature for up to 3 days.
• Refrigerator: If you live in a warm climate, or if the cake has been glazed, store it in the refrigerator for up to 5 days.
• Freezing: This cake freezes well! Wrap slices or the whole cake tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Conclusion:

Eggnog Cake is more than just a dessert; it’s a celebration of the flavors and traditions of the holiday season. With its moist texture, delightful spice, and creamy glaze, it is sure to be a hit at any holiday gathering. This cake captures the essence of eggnog in every bite, making it a perfect choice for festive parties, family dinners, or as a sweet treat to enjoy while curled up by the fire. With easy steps and simple ingredients, you can create this delicious cake that will leave everyone asking for seconds. So gather your loved ones, share some joy, and indulge in a slice of this heavenly Eggnog Cake!