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Egg Nog Cake
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1/2 cup butter, softened
1-1/2 cups sugar
2 large eggs
1 tbl. rum, or 1 tsp rum extract
1 tbl. vanilla
3 cups sifted cake flour
3/4 tsp. salt
1-1/2 cups eggnog
2 tbl. water
Beat butter until creamy, gradually beat in sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in flavorings.
Stir together flour, baking powder, and salt. Add to butter mixture alternately with combined egg nog and water, beating until smooth after each addition.
Pour into greased and floured 10 inch tube pan. Bake at 350 degrtees for 50-55 minutes, or until wooden pick inserted into cake comes out clean.
Cool in pan 15 minutes. Remove from pan, and cool.
Frost with eggnog frosting:
3 tbl. eggnog, 2 tbl. light corn syrup, and 1 tsp. rum extract. Gradually add 2-3/4 cups sifted powdered sugar, beating until smooth.
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