While I like the idea of eggnog, I can usually only finish half a glass before I’ve had my quota for the year. The egg-y, spicy aroma and the creamy velvety sensation as it coats your mouth are irresistible but then the cloying sweetness and coma-inducing fatty richness take over and that’s all she wrote, at least for me. So, how to drink your eggnog and eat it too? (hehe) Why not
adulterate modify a basic yellow cake recipe with some spices and switch out the milk for eggnog? And just cuz it sounded like a good idea at the time I’ve added a boozy brandy-eggnog glaze to up the eggnog factor cuz nothing makes an extended stay with the in-laws and cousin Merle more festive than liquor and sugar. Having 4 eggs (okay, technically 3 eggs and 1 yolk) in the batter gives it a very eggy flavor and a fluffy, springy, almost spongecake-like texture. I’ve also upped the ‘nog factor by adding spices to the glaze as well as the batter. Since the glaze is fairly sweet on its own, the sugar in the cake has been dropped accordingly so not only you can drink your eggnog and eat it too, you won’t have to reserve a slot for nap time on the sofa to snooze off your food coma afterwards. Now, if a certain someone’s cousin sends us the annual horrific Italian fruitcake panettone this year, I may have to tackle another dreaded holiday beast but between you, me and the marzipan in the corner, that’s beyond my powers short of 10 pounds of chocolate and a stick of dynamite….
Egg-y Nog Cake
2 2/3 c all-purpose flour
1/2 tsp sea salt
2 1/2 tsp baking powder
1/4 tsp nutmeg
1/4 tsp cardamom
1 tsp cinnamon
10 tbsp unsalted butter, softened
3/4 c sugar
3 large eggs
1 egg yolk
2 tsp vanilla
1 c eggnog (I used full fat eggnog)
Preheat oven to 350F. If not using a silicone bundt pan or 9-inch cake pans grease and flour pan(s).
In a medium-sized bowl whisk together flour, salt, baking powder, nutmeg, cardamom, and cinnamon.
Cream butter and sugar together in another bowl till light and fluffy ~2 minutes. Add eggs one at a time, beating after each addition till pale and fluffy. Mix in vanilla. Add half of flour mixture and mix on low till just combined (no white lumps or streaks visible). Mix in half of eggnog. Alternate with remaining flour mixture and eggnog. Pour into baking pan(s) and bake till a cake tester or wooden toothpick comes out clean ~30-45 minutes. With convection and a 10-inch silicone bundt pan it takes me 30 minutes. Let cool for ~10 minutes before inverting onto a plate or cake stand otherwise you will have a cracked eggy cake that’s partially stuck to the pan 😦 (not that I’ve been guilty of impatience or anything [ahem]) While the cake is still warm brush on glaze. Makes 10-12 servings, no stick of dynamite necessary 😉
Boozy Brandy Spiced Brown Sugar Glaze
1/2 c packed brown sugar
1/4 tsp cinnamon
1/8 tsp cardamom
1/8 tsp nutmeg
2 tbsp eggnog
4 tbsp butter
1/4 tsp sea salt (cuz a smidgen of salt makes it taste just that much sweeter, really)
4 tbsp brandy
While cake is baking, combine all of the ingredients in a small saucepan and melt together on medium heat. Simmer till reduced by 1/2 and set aside to cool. The glaze should have a consistency between maple syrup and honey. Makes 1/2 cup.