I agonized over what to have for a dessert when my family came out Christmas Eve. I wanted to try something new and different, and I finally settled on Spiked Egg Nog Cake.
It was amazing! Unlike a traditional rum cake, this one is light.
Cake:
Cream:
1/2 cup softened butter
1 1/3 cup sugar
Add:
2 eggs
Alternate adding the dry and liquid ingredients:
3 cups flour
1 Tbsp + 1 tsp. baking powder
1 tsp. salt
1 1/3 cup egg not
1 Tbsp. rum extract
To make the cream filling mix:
1 cup chevre (or cream cheese) softened
1/4 cup sugar
2 Tbsp softened butter
1 Tbsp. corn starch
1 egg
2 Tbsp. egg nog
1/2 tsp. vanilla
Put half the batter ont he bottom of a well greased and floured bundt pan. Drizzle the cheese mixture around and finish covering with the remaining batter. Bake at 350*F for 40 – 50 minutes. When the cake is completely cooled, remove it from the pan and drizzle with the glaze.
Glaze:
1 – 1 1/2 cup powdered sugar (depending how much you want the glaze to soak into the cake)
1/4 cup egg nog
1/4 tsp. rum extract
f.g. of nutmeg
Since this is the perfect holiday cake, HERE is a printable version so you can print it and keep it until next year!
Teresa
