EGGNOG CAKE

This is a perfect way to say goodbye to the eggnog left from the holidays. One year I had quite a surplus and ended up freezing the eggnog in batches. For the next six months we had eggnog muffins and loaves well into July. This year I made a cake.

EGGNOG CAKE

Cake: 

2 1/2 cups sifted cake flour

1 1/2 cups sugar
1 Tbsp baking powder
1/2 tsp freshly ground nutmeg
1/4 tsp salt
3 eggs
1 cup eggnog, divided
2 tsp pure vanilla extract
1-1/2 cups salted butter, softened

Eggnog Buttercream:

1 1/3 cups sugar 1/3 cup flour 
1 1/2 cups whole milk 
1/3 cup whipping cream 
1 1/2 cup unsalted cold butter 
 2 Tbsp dark rum 
1 tsp pure vanilla extract 
1 tsp freshly grated nutmeg 
1/2 tsp cinnamon 

• Line two 9-inch round cake pans with parchment paper. 
• Whisk together cake flour, the sugar, baking powder, nutmeg, and salt. 
• In a small bowl whisk the eggs, half the eggnog, and vanilla. Beat the butter for 4 minutes or until frothy. 
• Add the remaining eggnog and the flour mixture and beat until combined. 
•  Add the egg mixture to the batter in three batches, blending well after each addition. 
• Divide the batter between the prepared pans. 
• Bake the cakes for 30 minutes or until a toothpick inserted comes out clean,
• Let the cakes rest in the pans on a rack for 15 minutes. 
• Remove the cakes and place them on the cooling rack to cool down completely. 
• Next make the Eggnog Buttercream.
• In a medium saucepan, whisk together the sugar and flour. 
• Slowly whisk in the milk and the whipping cream.
• Cook continually stirring over low medium heat for 8 minutes or until the mixture has come to boil has thickened. Make sure it does not burn.
• Remove the pan from the heat, and strain the mixture through a fine sieve and into the bowl of a stand mixer.
• Beat the mixture on high speed for 10 minutes or until it has come to room temperature. To speed up the process, pack around the bowl a couple of zyploc bags filled with ice.
• Reduce the speed to low, and bit by bit add the butter.
• Increase the speed to medium high, and beat for 5 minutes or until all the butter is combined and the mixture is light and fluffy.
• It can be a bit disheartening when it looks like a mess, but just keep beating; in the end the buttercream will come together beautifully.
• Finally add the last 4 ingredients and beat again until light and fluffy.
• Spread 1/3 of the buttercream on top of the bottom layer.
• Place the second cake on the top upside down.
• Apply a thin layer of buttercream to the outside of the cake. 
• Refrigerate the cake for 10 minutes for the crumbcoat to solidify.
• Cover the entire cake with the remaining buttercream.
• Combine 1 heaping teaspoon of sugar with 1/4 tsp cinnamon and a bit of freshly grated nutmeg and sprinkle it around the top.