Well probably not, but I have such an affinity to it that I have to limit my consumption. I’ve resorted to using philosophy’s Old Fashioned Eggnog 3 in 1 Body Wash to get more of a fix. But I digress…
Last night was my hubby’s annual family cookie swap and being the newest member of their fam, I volunteered to host and provide the snacky bits. One of the hits of the spread was this easy peasy Eggnog Cake. As much as I enjoy a scratch cake, one that comes from a box saves time and with the week I’d had this week, I was looking for as many time saving things that I could.
This cake is super moist and dense all at the same time… the eggnog, rum, and nutmeg flavors work so beautifully together to make this cake a new favorite in our house for years to come!
Enjoy!
Eggnog Cake
Ingredients – Cake:
4 Tablespoons butter or margarine
1 packaged yellow cake mix
1 1/2 cups commercially prepared eggnog
2 eggs
1 teaspoon rum extract
1/8 teaspoon ground nutmeg
Ingredients – Glaze: 2c. powdered sugar 2T. melted butter 3T. eggnog
1t. vanilla
Directions – Cake: In a large mixing bowl, beat the cake mix, eggnog, eggs, rum extract, nutmeg and melted butter on low speed for 30 seconds or just til moistened. Beat on medium for 2 minutes or until smooth. Pour into greased bundt pan. Bake at 350 for 40-50 minutes or until a toothpick inserted near center comes out clean. Poke holes in the hot cake and brush with half of the eggnog glaze.
Cool for 15 minutes before removing from pan to a wire rack. Drizzle with remaining glaze.
Directions – Glaze:
Combine the glaze ingredients in a bowl, whisk well. Add more eggnog if needed for a consistency that will drizzle from a spoon.
Tags: cake, eggnog