This eggnog cake will knock your Christmas stockings off! Whether you're looking for reasons to use up the rest of your eggnog or you just really adore it like I do, it really makes for a delicious, super moist and fluffy cake.
- 1/2 c butter, room temperature
- 1 c white sugar
- 2 large eggs, room temperature
- 1 1/2 c eggnog, room temperature
- 1 tsp pure vanilla extract
- 2 1/4 c all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1 c confectioners' sugar
- 3 tbsp eggnog
- 1 tsp rum
- 1/2 tsp pure vanilla extract
- 1/8 tsp ground cinnamon
Preheat oven to 325 degrees. Lightly grease the inside of a fluted cake pan.
In a medium bowl, cream the butter and sugar, until smooth. Beat in the eggs one at a time. Add the eggnog and vanilla and continue to beat until well combined.
In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Gradually stir the flour mixture into the wet ingredients, until just combined. Be careful to not over mix. Pour the batter into the prepared pan.
Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool for 15 minutes in the pan before removing.
Make the glaze. In a small bowl, combine the confectioners' sugar, eggnog, rum, vanilla and cinnamon. Set aside. Carefully turn the cake over onto a serving platter. Liberally drizzle the glaze over the cake.
Serve and enjoy!