I recently baked this eggnog cake for a Christmas dinner party and it was a hit so I’m excited to share the recipe with all of you. This is an eggnog cake for the reason; except for the crust. Lol.
This eggnog cake is made with rum and baked for 40-45 minutes. It’s a custard-style cake with a texture almost like a cheesecake.
I made this eggnog cake for a friendsgiving / vacation dinner. Here are a few other desserts that might work well for a dinner party:
You can use any type of seasoned rum for this eggnog cake – just avoid white rum. The most important tip is to allow enough time for this cake to cool / set completely before serving.
Similar to a cheesecake, you don’t necessarily want to serve it warm out of the oven, as it can stay a little sticky until it cools completely.
This egg liqueur cake is creamy, spicy and creates a little Christmas spirit. Enjoy! xo. Emma
Egg liqueur cake
Baked eggnog cake with spiced rum.
-
8th
Ounces
cream cheese
softened -
¼
Cup
White sugar
granulated -
¼
Cup
Brown sugar -
¼
teaspoon
salt -
1
teaspoon
Vanilla extract -
¼
teaspoon
nutmeg -
¼
teaspoon
cinammon -
⅛
teaspoon
Cloves -
3
Eggs -
1
Cup
Whipped cream
heavy -
3
tablespoon
dark rum -
1
Chocolate or graham cracker crust
-
Mix the soft cream cheese and sugar in a stand mixer with a paddle attachment.
-
Mix in the salt, vanilla, nutmeg, cinnamon and cloves.
-
Stir in the eggs one at a time.
-
Stir in the heavy whipped cream and rum until just combined.
-
Place the pie crust (in the baking pan) on a baking sheet. Carefully pour the mixture into the bowl.
-
Bake for 40-45 minutes at 324 ° F, turning in half. The cake should rise slightly on the sides, while the center still wobbles slightly after baking.
-
Allow to cool completely before cutting and serving.
The recipe is adapted from Egg ‘n’ Grogg Pie from The Four & Twenty Blackbirds Pie Book, this is an excellent cookbook!
English
العربية
Nederlands
Français
Deutsch
Italiano
日本語
한국어
Русский
Español
Svenska
Türkçe
اردو
Tiếng Việt