Tag Archives: cake

Spiked Egg Nog Cake

30 Dec

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.


1/2 cup softened butter
1 1/3 cup sugar

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.


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!


Another Macaroon Cake

2 Nov

It’s fall!  I had to try something new with pumpkin.  This year it’s Pumpkin Spice Macaroon Cake with Caramel Glaze.


  • 1/2 Cup margarine
  • 1 3/4 Cup sugar
  • 2 eggs
  • 1 Tbsp. vanilla
  • 2 Cups pumpkin
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 Cups flour
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. nutmeg

Start by creaming the margarine, sugar and egg.  Add the vanilla and pumpking.  Mix in the dry ingredients thoroughly.  Set aside and make the macaroon filling.

Macaroon Filling:

  • 8 oz. chevre (or cream cheese)
  • 1 egg
  • 1 tsp. vanilla
  • 1/2 Cup sugar
  • 1 Tbsp. flour
  • 2 Cups coconut

Mix everything thoroughly.

Grease and flour a bundt cake pan.  Add a small layer of the pumpkin cake batter.  Spoon the macaroon filling around the pan and cover with the rest of the batter.  Bake for about 50 – 60 minutes at 350*F.  Make sure the cake is completely cooled before removing it from the pan.

Drizzle with the caramel glaze.

Caramel Glaze:

  • 1/4 Cup Margarine
  • 1/2 Cup light brown sugar
  • 1/4 tsp. salt
  • 2 Tbsp milk
  • 1 tsp. vanilla
  • 3/4 – 1 Cup of powdered sugar

Do not start the glaze until the cake is out of the pan.  Then mix the margarine, brown sugar, salt, vanilla, and milk in a sauce pan.  Cook until it boils for one minute.  Remove from the heat and add the powdered sugar.  Start with 3/4 Cup, and you can add more if it is too thin.  If it gets too thick, just add a tiny bit more milk.  You might have to reheat it or it will cool quickly and not make a pretty glaze (especially if you are taking pictures), but it will still taste good!

Perfect for fall get togethers!

Beet Spice Cake

7 Aug

I shared that I had peeled grated some of the beets I got from my sister.  It really looked like a massacre in the kitchen.

I used them to make a beet spice cake!

The batter was such a pretty pink.

It came out of the oven looking like a nice cake–not a hint of pink at all.

I added cream cheese frosting.

It was delicious!  A spice cake.

You’d never know it was made with beets.

Beet Spice Cake

4 eggs
1 1/4 Cup vegetable oil
1 1/2 Cup white sugar
1/3 Cup honey
2 tsp. vanilla extract
1 tsp. lemon juice
2 Cups all purpose flour
2 tsp., baking powder
2 tsp., baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 cups grated beets
1/2 cup coconut
1/2 cup chopped walnuts

Pour into a sprayed 9 x 13 cake pan and bake at 350*F for 40 – 50 minutes (until a toothpick comes out clean).