This eggnog cake recipe has an eggnog filling with apricot preserves. The base cake part is a rum soaked yellow cake. It's one of those fairly easy Italian cakes (if you use a cake mix for the base). The only potential tricky part is getting 3 nice even layers sliced after the cake cools.
I served this eggnogg cake on Christmas Day. But I made it twenty four hours ahead of time. And that is what makes it primo! Sitting.
Originally my moms husband requested my Italian Rum Cake Recipe . I make that so often, I wanted to twist up this holiday a bit. So, I thumbed through my Italian grandma's little cookbook (one she put together as a fund raiser with her lady friends) looking for something that would keep everyone happy. And I found this eggnog cake recipe .
I felt justified since this is so similar to my Italian Rum Cake Recipe. Thankfully the recipe was GREAT. And *whew*, the peace was kept this holiday season. This was superb!
A big key to the superb flavor? Make sure this cake has a good 24 hours of rest to let the flavors permeate!
Happy Festivities -
* 2 Tbsp of cornstarch
* 1/4 cup of sugar
* 2 cups eggnog (not LOWFAT - real eggnog!)
* 1 pkg lemon or butter cake mix
* 6 Tbsp of rum
* 3/4 cups of apricot jam or preserves
* 2 cups all-purpose flour
* 1/2 cup of whipping cream (See - whipped cream recipe if you need help on how to whip it.)
* 1/4 cup sliced almonds, toasted
* In sauce pan mix cornstarch and sugar and eggnog
* Cook overhigh heat until mixture boils and thickens.
* Cover and cool.
* Prepare cake batter as package directs. Pour into springform pan.
* Bake as directed. Cool on rack.
* To assemble - split cake into 3 thin layers.
* Place bottom layer on flat cake plate.
* Sprinkle with 2 tablespoons of rum.
* Spread with half of apricot jam/preserves.
* Cover with half chilled eggnog filling
* Repeat process with second layer
* Top with last layer an sprinkle with remaining 2 tablespoons of rum.
* Frost top with whipped cream. (I usually wait until serving to add the whipped cream.) Need to know how to make whipped cream? See - whipped cream recipe .
* Sprinkle with almonds.
* Refrigerate till serving.
* I'd set aside at least an hour to get this done. And that doesn't include the sitting time. Just the prep time.
You can - but do you really want to? If you are looking for options try:
Let the cake cool. Like totally cool. If you got the crusty edges from greasing the pan that's a start:
I once heard the ladies in my sons PTA group say they use dental floss to slice the layers. (I never have. It's worth a try.)
Preserves have chunks - good to use. Jam has lumps or chunks - good to use. Jelly is smooth - not really the texture we want in this cake. But it's your call.
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