This eggnog cake recipe is spiced with nutmeg and is just the pick-me-up you'll need for a full evening of decorating or present wrapping. It can be made ahead, wrapped well, frozen, and then taken out of the freezer when you need it. Did you know you can freeze eggnog? If you want to bake the cake and don't have time with all of your other holiday activities, just freeze the eggnog and bake the cake later! You can use either a bundt cake pan, round or square. Enjoy!
INGREDIENTS:
2 cups sifted cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/3 cups brown sugar, firmly packed
1/2 cup shortening
2 eggs plus eggnog to make 3/4 cup
2/3 cup milk
1 teaspoon vanilla
PREPARATION:
In a bowl, combine flour, baking powder, salt, nutmeg, and brown sugar. Put eggs in a measuring cup with enough eggnog to make 3/4 cup; beat into dry ingredients with the shortening until smooth. Beat in remaining 2/3 cup milk and vanilla. Pour batter into 3 greased and floured 8-inch baking pans. Bake in preheated 350° oven for about 20 to 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for about 5 minutes; remove to racks to cool completely. Frost with your favorite frosting with rum or vanilla flavoring, and decorate top with candied red and green cherries, if desired.
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