Eggnog Cake
- Serves 8 to 10
- Prep time 30 minutes
- Refrigeration 2 hours
- Cook time 45 minutes
Nutrition facts
Per serving: Calories 733; Protein 11 g; Fat 39 g; Carbohydrates 87 g; Fibre 1 g; Iron 2 mg; Calcium 112 mg; Sodium 348 mg
Eggnog Cake
Ingredients
For the cake:
- 625 ml (2½ cups) flour
- 15 ml (1 tbsp) baking powder
- 2 pinches salt
- 180 ml (¾ cup) eggnog
- 125 ml (½ cup) maple water
- 180 ml (¾ cup) softened butter
- 375 ml (1½ cups) sugar
- 5 ml (1 tsp) vanilla extract
- 15 ml (1 tbsp) lemon zest
- 125 ml (½ cup) sour cream (14%)
- 6 egg whites
For the icing:
- 2 packages (250 g each) cream cheese, softened
- 5 ml (1 tsp) vanilla extract
- 500 ml (2 cups) icing sugar
- 250 ml (1 cup) whipped cream
Preparation
- Preheat the oven to 180°C (350°F).
- In a bowl, mix the flour with the baking powder and salt.
- In another bowl, mix the eggnog with the maple water.
- Use an electric mixer to whip the softened butter with the sugar in a third bowl until light in colour. Mix in the vanilla, zest and sour cream.
- Add two egg whites at a time and mix until even. Gradually add in the dry ingredients, alternating with the eggnog mixture, and mix until smooth and creamy.
- Line a round baking dish, 20 cm (8 in.) in diameter and 8 cm (3¼ in.) high, with parchment paper and then pour in the batter. Bake for 45 minutes to 1 hour. Remove the pan from the oven and let cool on a rack.
- In a bowl, whisk the cream cheese with the vanilla and icing sugar until smooth. Use a spatula to gently fold in the whipped cream to the prepared ingredients.
- Cut the cake in half horizontally. Frost the bottom cake layer with half of the icing. Top with the other cake half and cover with the rest of the icing.
- Refrigerate for 2 to 3 hours.
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