Recipes

[house_cat]

Has anyone here made this or a similar recipe?  I'm thinking of using the recipe for cupcakes.  

Can someone tell me if rum extract is alcoholic?

Thank you.

Here's the link to the recipe.

EGGNOG LAYER CAKE

Yield: 8 inch layer cake, 14-18 pieces

INGREDIENTS:

EGGNOG CAKE

1 1/2 cups sugar
3/4 cup salted butter, room temp
1 tsp vanilla extract
1/2 cup sour cream
6 egg whites
2 1/2 cups all purpose flour
4 tsp baking powder
3/4 tsp nutmeg
3/4 cup eggnog
1/2 cup water

EGGNOG FROSTING

1 1/4 cups butter
1 1/4 cups shortening
10 cups powdered sugar
1/2 cup eggnog
1 tbsp rum extract
3/4 tsp nutmeg

DIRECTIONS:

1. Preheat oven to 350 degrees and line three 8 inch cake pans with parchment paper and grease the sides.
2. Beat butter and sugar until light in color and fluffy, 3-4 minutes.
3. Add vanilla extract and sour cream and mix until combined.
4. Add egg whites two at a time, scraping down the sides of the bowl as needed to make sure all is incorporated and smooth.
5. In a separate bowl, combine dry ingredients. In another bowl or measuring cup, combine eggnog and water.
6. Had half of the dry ingredients to the batter and mix until combined. Add eggnog/water mixture and mix until combined, scraping down the sides of the bowl as needed. Add remaining dry ingredients and mix until smooth.
7. Divide batter evenly between the three 8 inch pans and bake for 21-24 minutes, or until a toothpick inserted comes out with a few crumbs.
8. Allow cakes to cool in pans for 2-3 minutes, then remove to cooling rack to cool completely.
9. While cakes cool, make the frosting. Beat the butter and shortening together until smooth.
8. Add half of the powdered sugar and beat until smooth.
9. Add eggnog, rum extract and nutmeg and beat until smooth.
10. Add remaining powdered sugar and beat until smooth.
11. When the cakes are cool, remove the tops of the cakes with a large serrated knife so they are flat.
12. Place the first layer of cake on cake stand. Top with one cup of eggnog buttercream and spread into an even layer.
17. Add second layer of cake and add one cup of eggnog buttercream and smooth into a smooth layer.
18. Top cake with remaining cake layer.
19. Ice the outside of the cake with the remaining buttercream. 
20. Store cake in fridge until ready to serve. Allow cake to sit at room temperature for 20-30 minutes before serving.

[lolakimono]

@house_cat

I found this for you-

http://www.justapinch.com/recipes/dessert/cake/rum-using-rum-or-rum-extracts-in.html

[house_cat]

@lolakimono

Thanks for the info. I'm not going to mess with that. I'll look for a different flavor substitute or leave it out altogether.

[house_cat]

I just thought I'd update if anyone is interested.

I made this recipe today and it's wonderful!

I will be printing it and making it again next year.

I used an imitation rum flavor.  I'm guessing they would have been even better with real rum extract, but that's not an option around here.  

[Honeybit]

@house_cat  Do you have a link to that cupcake recipe?  Or could you post the recipe?  Those look lovely, and the swirl on top reminds me of IHOP's wonderful Eggnog Pancakes they only have this time of year.   Thanks!

[house_cat]

@Honeybit

The link is in my original post.

I used the cake recipe for the cupcakes. It made 20 cupcakes, but be warned - just make half the frosting.

[Honeybit]

@house_cat   Thanks, house_cat.  When you said you were going to print the recipe, I thought you had found a different recipe for the cupcakes.  You certainly made them pretty with the swirled topping.

[house_cat]

@Honeybit

Thank you.  The cupcakes were beautiful and delicious, but very, VERY decadent... not something I'd want to eat often.  For a special occasion they were perfect and I had lots of help eating them.  I didn't listen to the bloggers suggestion to make half the frosting for cupcakes, so I have a huge tub of it in the fridge.  I might bake a small cake for Christmas Eve to use up the rest of it.... and THAT is exactly the kind of reasoning that gets me in trouble, lol.

[cherry]

Any extract is alcohol based. But remember, the heat  when it's baked, will destroy that

[AuntG]

Beautiful pictures.  How egg noggy did it taste?  I don't think I'd like it if it was too strong.