Egg Nog Cake With Fresh Whipped Cream
For the cake:
2 cups white sugar
1 cup oil
1 tsp baking soda
½ tsp baking powder
1.5 tsp salt
1.5 tsp vanilla
.5 tsp each: ground clove, nutmeg, and cinnamon
2 cups Egg Nog
4 cups sifted flour
For the Icing:
3 cups heavy cream
½ cup powdered sugar
To make the cake: In 6 qt mixer bowl with whisk attachment beat eggs, sugar, oil, spices, salt, vanilla, and baking soda/powder on speed 2. When the batter is shiny add 2 cups flour, then egg nog, followed by remaining flour. Whip on speed 4 until the batter is smooth.
Pour batter into two 8 or 9 inch greased and waxed lined cake pans and bake at 300 degrees for about an hour (start checking after 50 minutes).
To make the icing: pour whipped cream into 6 qt mixer bowl and with whisk attachment whip on speed two while you add the powdered sugar. Gradually increase speed to the second highest speed you have. Beat until the cream becomes stiff but stays white.
When cakes have cooled, turn out of pans and cut the tops off each one so they are level. Take one layer and place it on whatever serving dish you plan to use.
Spatula a generous portion of whipped cream across the top of this first layer and set the second on top. Apply the whipped cream on the cake to cover how you like. Garnish with fresh grated nutmeg.
To make the Egg Nog: Pour 1 cup of heavy cream and 1 cup of milk into 4 qt heavy pot and bring to boil. Add ½ cup of sugar and dissolve. Reduce heat to low and grate fresh nutmeg (about ½ tsp) into milk mixture. In a separate bowl break three eggs and gently beat. Add the eggs to milk mixture whisking quickly so as not to curdle the eggs. When the tines in the whisk leave marks across the nog remove from heat and add whisk in ½ cup of dark rum. Refrigerate until you need it or drink it standing at the counter!
Egg Nog Cake with Fresh Whipped Cream
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