Friday, November 17

Eggnog Cake with Maple Spice Buttercream




For the first time in years, we are having a semi low key holiday week. Typically we spend Christmas traveling all over New England visiting our various family members. Because we get to stay put most of the holidays, and everyone is coming to see us, I have more time in the kitchen to bake and cook holiday meals.


Nothing seems to impress guests more than a towered layer cake. Now if you have been a long time blog reader over the last 7 or so years, you will know that I do not claim to be a cake decorator. It is something I am just not that great at. However over the last two years, naked cakes have become the rage. While beautiful piping is always a hit, the simplicity of a naked cake is just as jaw dropping gorgeous at times. So if you are someone like me, that is not so great with a piping bag, this style of layer cake is for you!




Nothing says “ Happy Holidays” more than a cold glass of Hood Eggnog. Hood products have been a staple in our family for generations, and on Thanksgiving and Christmas you will most definitely find a carton of Golden Homestyle Eggnog in my fridge.



Not only is Hood Eggnog a delicious treat all on its own, it’s great to bake with as well. I often use it as a milk substitute in my coffee, in pancakes, waffles, muffins, cinnamon rolls…… and now in layer cakes.


This cake is dense like a pound cake, on it’s own tastes just like a glass of eggnog, and then topped with a maple meringue buttercream that is spiced with nutmeg and cinnamon.

Impress your family members with a slice of eggnog cake, paired with a cold glass of Hood Eggnog this holiday season!


Eggnog Cake with Spiced Maple Buttercream

Ingredients for the cake:
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • ¾  teaspoon nutmeg
  • 1 cup butter, room temperature
  • 1 1/2 cups granulated sugar
  • ½ cup dark brown sugar
  • 4 eggs
  • 1 1/4 cup eggnog

For the frosting:
6 large egg whites
1/2 tsp salt
¼ tsp cinnamon
½ tsp nutmeg
3/4 cup pure maple syrup
2 cups unsalted butter, room temperature

Directions:

Preheat oven to 350.

Grease 4, 9 inch cake pans with non stick baking spray.

In a large mixing bowl sift together, flour, baking powder, salt and nutmeg. Set aside.

In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter, sugar, and brown sugar together for one minute, or until and light and fluffy .

Mix in each egg, one at a time until fully incorporated.

Mix in flour, and eggs by alternating 1 cup of flour, and then egg. Mixing fully before adding another.
Once the batter is smooth, divide into the 4 prepared cake pans. Bake for about 45-55 minutes, or until a toothpick is inserted and comes out clean.

Remove cakes from the oven and allow to cool completely.

Meanwhile, prepare the frosting.

Bring maple syrup to a low boil. Remove from heat and allow it cool until it is warm... but not so hot you can't  touch it.

Whip egg whites with salt on high speed until they are stiff.

Slowly drizzle in the maple syrup, and whip until the meringue is shiny.

Mix in the cinnamon and nutmeg.

Reduce speed to medium and add the butter in 1 tbs at a time until it is all incorporated.

If the meringue appears to be soupy, place the bowl in the freezer for a few minutes and then return to the mixer and whip on high until it thickens and starts to come together.

If the meringue appears to be lumpy and cottage cheese like, try wrapping a warm wet dishtowel around the bottom of the bowl and whip it on high until it smooths out.

Sometimes Buttercream can be fussy, but if all of your ingredients are the perfect temperature it should come together just fine. But don't fret if it's collapsed and soupy or cheesy... you can fix it with the tricks above! Meringue based buttercreams can often take 7-10 minutes to come together, so be patient!


Once the buttercream is finished, and the cakes have cooled completely frost and pipe as desired!

Optional garnishes, rosemary and cranberries.

Disclaimer: I received monetary compensation to write this post. Thanks to brands like Hood, I am able to take the time to create new recipes for you all.

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