Eggnog Cake with a Twist

This is the time of year when the kitchen is humming with activity, much of the baking being done is to be sent to others; nevertheless, we cannot ignore nurturing the home front!

I wanted to make us a treat, plus use some extra eggnog, that was not drunk at Thanksgiving. Eggnog may be one of those you either love it or hate items; we happen to love it.

Thus I decided to make an eggnog cake. I did a little research, and felt like the recipes were too complicated for a simple mid-week dessert. So I used a Duncan Hines white cake mix, as my base, replacing eggnog for the water, adding about a half of teaspoon of fresh nutmeg to the mix and two tablespoons of my homemade vanilla. I baked it in an oiled and lightly floured bunt pan; per the box directions, until an inserted knife came out clean.

Then continuing with the notion of using the extra eggnog and inspired by “Tres Leche” cake, I poured about a cup of eggnog directly on the cake. It should soak in the milk for at least 20 minutes to an hour, but can be left in the refrigerator overnight, to absorb the eggnog.

“Tres Leche” cake is normally iced with whipped cream; but if you like you can make a glaze of powdered sugar and eggnog, and drizzle the cake with the glaze before you serve it.

This cake was easy to make, moist, and festive; a nice addition to any table, especially during this season.


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