This recipe uses cake flour rather than all-purpose flour for a finer crumb, although you could use all-purpose in a pinch. Use any kind of prepared dairy eggnog you like: made with whole milk and cream, low-fat milk or non-fat milk. If you would add more nutmeg before serving the eggnog to drink, then do use it in the cake too. If you have questions about the recipe you can go to the FAQ here.
makes enough for a single cake layer
With an electric mixer beat the butter until smooth. Add the confectioners’ sugar and beat until smooth and fluffy. Beat in the vanilla extract, then gradually add the eggnog until a smooth consistency for spreading with a spatula.
makes about 1 cup to frost a single cake layer
Combine the cream cheese, butter, confectioners’ sugar, and vanilla in a mixing bowl or the bowl of a food processor. Beat well or process until perfectly smooth and spreadable.
Q. Can I use all-purpose flour instead of cake flour?
A. Yes, you can use the same amount of all-purpose flour as cake flour, but the crumb or the texture of the cake will be less fine, and the cake may not rise as much, but DO NOT use bread flour or self-rising flour.
Q. Can I use regular milk instead of eggnog?
A. Yes. This recipe is an adaptation of a hot-milk sponge cake recipe, using hot eggnog instead of hot milk. Just add 1/8 teaspoon each of cinnamon and ginger and ¼ teaspoon of nutmeg to the flour in step #3 for flavor.
Q. What kind of baking pan should I use?
A. I’ve had the best results with a 9” round by 1 5/8” tall metal cake pan with straight sides and lips on the sides to hold onto when putting it into and taking it out of the oven. The pan has a non-stick finish. Note that the pan does still have to be greased and floured, and the bottom lined with parchment paper in spite of the non-stick finish.
Q. Do I have to line the cake pan bottom with parchment paper?
A. Yes. If the bottom of the cake pan is not lined, you will have a devil of a time trying to get the cake out of the pan! Even if you use a spring-form cake pan without lining the bottom, the cake will still stick. If you don’t have parchment paper, you can use regular waxed paper in a pinch, but parchment is preferable because it is a bit thicker and is therefore easier to peel off the bottom of the baked cake.
Q. Can I double the recipe for a bigger cake?
A. If you want to make two 9” cake layers, certainly, just switch the placement of the cake pans halfway through baking. But if you want to make a large rectangular cake or a tube cake, the baking time will be longer and since I haven’t made the cake in those sizes myself, I can’t give you much more insight.
Q. How much trouble can I get into if I change the recipe slightly?
A. I tried many variations on this recipe before arriving at one that produces good results every time. No doubt it can be improved, but please try it exactly as described before venturing off into the unknown!
Any further questions may be directed to jhoffman AT rpa DOT net with “Eggnog Cake” in the subject line.