27 November, 2012

Eggnog Cake

This post contains two recipes.

  • Anne Byrn's Holiday Eggnog Cake with Apricot Filling (2009)

  • Eggnog Cake with Apricot Filling




Anne Byrn's Holiday Eggnog Cake with Apricot Filling ingredients
Makes 1 (9-inch) cake serving 12 to 16
Cake
Vegetable oil spray, for misting the pans
Flour, for dusting the pans
1 (18.25-oz) pkg yellow or vanilla cake mix, with or without pudding
10-oz (1.25 cup) eggnog
2-oz (1/4 cup) vegetable oil
1 tsp pure vanilla extract
1/2 tsp ground nutmeg
4 large eggs
3 Tbsp bourbon, for brushing tops of cake layers

Apricot Filling
1 (10-oz) jar apricot all-fruit spread
1 Tbsp bourbon or water

Frosting
Spiced Cream Cheese Frosting


Notes:  Byrn says, "Freeze this cake, wrapped in aluminum foil, for up to six months; thaw it overnight in the refrigerator before serving."


Directions
Getting started
Place a rack in the center of the oven and preheat to 350ºF.

Lightly mist three (9-inch) round cake pans with vegetable oil spray. Then, dust them with flour and shake out the excess into the sink. Set aside.


Prepare cake
In a large mixing bowl with an electric mixer on Low speed, combine the cake mix and next five (5) ingredients (through eggs); beat until incorporated, about 30 seconds. Stop the machine and scrape down the sides with a rubber spatula.

Increase the mixer speed to Medium and beat until the batter looks well blended, about 2 minutes more; scrape down the sides again.

Evenly divide the batter among the three prepared pans (about 1.5 cups batter per pan); use the spatula to smooth the tops.

If your oven is not large enough to hold three pans on the center rack, place two there and one on the center of the rack above. Bake in preheated oven until the layers are golden brown and the tops spring back when you lightly press with a finger, about 18 to 22 minutes. The layer on the top rack may bake faster, so test it first.

When done, cool the cake on wire racks for 5 minutes. Then, invert onto a wire rack; invert again so that each layer is right side up. Brush each cake layer with 1 Tbsp bourbon; set aside to cool for minutes more.


Prepare filling
Meanwhile, make the filling. In a small bowl, stir together the ingredients.


Prepare the frosting.      


Assemble the cake 
Transfer one layer, right side up, to a cake plate; spread 1/2 of the Apricot Filling (about heaping 1/2 cup) to the edge of the first layer.

Place second cake layer, right side up, on top; spread remaining Apricot Filling over it.

Place third cake layer on top; frost top and sides of the cake.


Serving
For easier slicing, refrigerate cake (uncovered) until the frosting sets, about twenty (20) minutes. Omit this step if using a Whipped Cream Topping.


Slightly adapts Holiday Eggnog Cake with Apricot Filling is from Anne Byrn, The Cake Mix Doctor Returns! With 160 All-New Recipes (New York: Workman Publishing Company, Inc, 2009), 99 - 100.





Inspiration & image credit


Make this cake ahead so the flavors have twenty-four hours to mingle before serving.

Eggnog Cake with Apricot Filling ingredients
Makes one (9-inch) cake for about 12 to 16 servings
Cake
1 (18.25-oz) pkg yellow or lemon cake mix, with or without pudding
(6 Tbsp / 3-ozs USBacardi® Dark Rum for soaking after baking

Apricot Filling
1 (10-oz) jar apricot all-fruit spread
1 Tbsp Disaronno, Gran Galaor fresh orange juice

Eggnog Filling
2 Tbsp cornstarch
1/4 cup sugar
(2 cups / 16-ozs US) eggnog (not Low Fat)

Garnish
1/4 cup toasted sliced almonds


Directions
Prepare cake 
Mix and bake as package directs for a spring-form pan. Cool on rack.


Prepare fillings
In a small bowl, combine the Apricot Filling ingredients and set aside.

In sauce pan over High heat, mix all of the Eggnog Filling ingredients and cook until mixture boils and thickens. Then, cover and refrigerate while you work on the assembly.


Assemble layered cake
Once the cake is completely cool, and when you are not distracted, use a serrated blade ("sawtooth") knife to carefully cut the cake into three layers following the steps shown here.




On a flat cake plate, build in this order:
  • First cake layer, flat-bottom side down on the plate, placing strips of wax paper (or parchment paper) underneath the cake to keep the cake plate clean until you remove immediately before serving
  • Drizzle 2 Tbsp Bacardi® Dark Rum over surface
  • Spread 3/8 cup Apricot Filling to the edge
  • Spoon over 1/2 of chilled Eggnog Filling and spread gently to the edge
  • Second cake layer; repeat process with rum and the remainder of both fillings
  • Top with third cake layer
  • Drizzle last 2 Tbsp Bacardi® Dark Rum over the surface


Refrigerate twenty-four hours
Place assembled cake in a cake saver and refrigerate for twenty-four (24) hours before serving.


Serving

Remove cake from refrigerator just before serving. Frost top with Whipped Cream Topping and sprinkle with the almonds. 

When you have iced the cake, remove the wax paper (or parchment) and you will have a nice clean finish at the bottom. Remove the strips now.

Present this masterpiece to your loved one by cutting in thin slices to serve.  Cover and refrigerate any remaining portions.



Adapts Lisa Gianotti Weare via Italian Dessert Recipes.


Index
Anne Byrn recipes
Dessert > Booze & wine

Page Last Updated 27 May 2015

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