Showing posts with label eggnog. Show all posts
Showing posts with label eggnog. Show all posts

Sunday, December 4, 2016

Layered Gingerbread Cake with Eggnog Frosting / #SundaySupper

 I have heard that some people don't like eggnog, but I don't know who these people are. I have never met anyone who doesn't love the rich creamy taste of the nog! (That's what we call it here.) I wish everyone loved it like I do, because they would be so happy that today I have a Layered Gingerbread Cake with Eggnog Frosting for you! It is a perfect holiday party cake, Christmas dinner cake, or office party cake, Four layers of gingerbread cake, each layer drizzled with eggnog frosting for a decadent holiday treat!

 Layered Gingerbread Cake w/ Eggnog Frosting  

(printable recipe at end of post) 

3 Cups Flour
1 1/2 teaspoon ground Cinnamon
1 1/2 teaspoon ground Ginger
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 cup Shortening
1/2 cup packed Dark Brown Sugar
2 Egg
1 cup Molasses
1 cup Water

Frosting
1/3 cup Butter 
3 1/2 cups Confectioner's Sugar
1/2 cup Egg Nog
Peppermint Chips


Add the flour, cinnamon, ginger, baking powder, and baking soda to a medium bowl. Whisk ingredients together. Set aside.
In a large mixing bowl, add the shortening. Beat for 30 seconds on medium speed. Add the brown sugar and mix together.
Add egg and molasses. Mix for 1 minute. Add flour mix and 1/2 cup of water alternately to the egg and molasses mix. Beat on low after every addition, just until combined. Don't overmix.
Pour batter into a greased only pan. I used a 5 1/2" round x 1 3/4 tall pan. You will need to bake 2 cakes in this pan. Bake 20-30 minutes. Remove from oven and let cool completely.
After both cakes are done and cooled, cut the cake so that each layer is even. I cut each layer into 1/2" high cakes.
Make frosting by creaming the butter for 30 seconds. Start adding the confectioner's sugar, after it is sifted, a little at a time.The frosting will start to get very thick. Start adding the egg nog, just a little at a time, mixing after each addition. The ingredient amount is listed as a 1/2 cup, but you might need a bit more or less, so add carefully. The frosting should drizzle from a spoon, but not too quickly, to be the correct consistency. 
Drizzle cake with frosting and garnish top layer.
Thank you for joining me today! I am so glad you dropped by!

For more holiday recipes with eggnog, scroll down to find the creative recipes from the other Sunday Supper members.

 Thank you to our marvelous host for today, Christie from A Kitchen Hoor’s Adventure
 

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print recipe

Layered Gingerbread Cake w/ Eggnog Frosting

INGREDIENTS:

  • 1 1/2 cups Flour
  • 3/4 teaspoon ground Cinnamon
  • 3/4 teaspoon ground Ginger
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 cup Shortening
  • 1/4 cup packed Dark Brown Sugar
  • 1 Egg
  • 1/2 cup Molasses
  • 1 cup Water
Eggnog Frosting
  • 1/3 cup Butter
  • 3 1/2 cups sifted Confectioner's Sugar
  • 1/2 cup Egg Nog
  • Peppermint Chips

INSTRUCTIONS:

  1. Add the flour, cinnamon, ginger, baking powder, and baking soda to a medium bowl. Whisk ingredients together. Set aside.
  2. In a large mixing bowl, add the shortening. Beat for 30 seconds on medium speed. Add the brown sugar and mix together.
  3. Add egg and molasses. Mix for 1 minute. Add flour mix and 1/2 cup of water alternately to the egg and molasses mix. Beat on low after every addition, just until combined. Don't overmix.
  4. Pour batter into a greased only pan. I used a 5 1/2" round x 1 3/4 tall pan. You will need to bake 2 cakes in this pan. Bake 20-30 minutes. Remove from oven and let cool completely.
  5. After both cakes are done and cooled, cut the cake so that each layer is even. I cut each layer into 1/2" high cakes.
  6. Make frosting by creaming the butter for 30 seconds. Start adding the confectioner's sugar, after it is sifted, a little at a time.The frosting will start to get very thick. Start adding the egg nog, just a little at a time, mixing after each addition. The ingredient amount is listed as a 1/2 cup, but you might need a bit more or less, so add carefully. The frosting should drizzle from a spoon, but not too quickly, to be the correct consistency.
  7. Drizzle cake with frosting and garnish top layer.
  8. Enjoy!
Created using The Recipes Generator









Wednesday, December 3, 2014

Eggnog Creme Brulee/#FoodieExtravaganza

When I learned that eggnog was the ingredient to use this month for #FoodieExtravanza I was so excited! I had been wanting to make Eggnog Creme Brulee for a while now, and now that I have, I can't believe I waited this long. It is rich, creamy, and has an incredible flavor! 
It will make the perfect ending for your Christmas dinner! 
Eggnog Creme Brulee