Eggnog Cake




1/2 cup butter

1 cup sugar, divided

2 eggs , seperated

3/4 cup orange juice

1-1/2 tsp. grated orange peel

1 tsp. vanilla extract

2 cups sifted cake flour

2 tsp. baking powder

1/2 tsp nutmeg ground

1/4 tsp baking soda

1/4 tsp. salt


Eggnog Filling:

5 tbsp. all purpose flour

1-1/4 cups commercial eggnog

1 cup butter, softened

3/4 cup sugar

1 tsp. vanilla extract

1/4 tsp. ground nutmeg


Chocolate icing:

2 squares of unsweetened chocolate melted

2/3 cup confectioners sugar

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

3 tbsp. butter softened

2 tbsp. whipping cream

2-3 tbsp hot water


Preheat oven to 350. Line two greased 9" round cake pans with waxed paper; grease paper

Cream butter and 3/4 cup sugar. Add yolks, one at a time, beating well after each addition. Combine orange juice, peel and vanilla. Combine dry ingredients ; add to creamed mixture alternately with juice mixture, beating well.

In another bowl, beat egg whites till foamy; gradually add remaining sugar, beating until soft peaks form. Fold into batter.

Pour batter into prepared pans. Bake for 20 minutes or until cake tests done. Cool 5 minutes; remove to wire rack. Peel off paper and cool.

For filling: Combine flour and a small amount of eggnog in a pan; stir until smooth, Stir in remaining eggnog; bring to a boil, stirring constantly. Cook and stir 2 minutes. Cool completely. Cream butter and sugar; add vanilla and nutmeg. Gradually beat in eggnog mixture.

For Frosting: Mix chocolate, sugar, cinnamon and nutmeg. Beat in butter and cream. Add water until frosting reaches desired consistency.

Split cakes in half; spread filling on three layers. Stack with plain layer on top. Frost the top.



8-10 servings


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