I love eggnog. There; I said it. “I’m Janet and I’m an eggnogaholic”. And I have no plans to seek help. I’m also a fruitcakeaholic , which, when seen eating huge chunks of it and yes, actually enjoying the chunks of candied peel and neon red things which used to be cherries, has been known to make dogs pee themselves and small children scream in terror.
But, back to eggnog. I love it. I tend to go through about 3 half gallon containers by myself during the Christmas season. I snatch one up when I first see it near Halloween and make sure to keep my supply around through January so I have a constant fix. But up until a couple of years ago, I had never cooked with it. I was too busy hoarding my supply… hiring bodyguards, chaining Dobermans to the fridge, setting up motion sensors to catch my sons in the act of swiping my eggnog, to take the time to cook with it.
Hey.. wake up and.work with me here. I can’t be funny ALL the time! Ok, I’ll rephrase… I can’t be mildly humorous, even if only to myself, all the time. I’m bound to have off days.
I got the idea for this cake from my other magic cake, the Snickerdoodle Magic Cake . It occurred to me that store bought eggnog, that sweet, overly thick, utterly delightful product, would make a wonderful magic cake. What, some of you are asking, is a “Magic Cake”? No, it’s not something conjured up by Houdini. It’s called magic because you take a very thin cake batter, bake it and it “magically” separates into three distinct layers, a top and bottom that are cakey and a middle custardy layer. Anyone who has followed my blog for any length of time knows that one of my major weaknesses isn’t so much for sweet, but for creamy. Flan, custards, puddings, savory cream sauces, you name it, they bring me to my knees. So magic cakes are a natural go to for me…and my hips…and my thighs…and my butt. Luckily, my husband likes my tush, so it’s all good.
You know the drill… 🙂
Love you guys!
Mrs. Cupcake Of The Hefty Butt
Eggnog Magic Cake
- 4 eggs, separated
- 3/4 teaspoon cream of tarter
- 2 teaspoons vanilla extract
- 1/2 teaspoon rum flavoring (optional)
- 3/4 cup sugar, divided
- 2 cups dairy eggnog (store bought is preferable in this case over homemade), lightly warmed
- 3/4 cup flour, whisked together with 1Â teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/4 cup powdered sugar mixed with 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg for dusting the top of the cake
- Preheat oven to 325 degrees. Line an 8Ã—8 baking pan with foil and lightly grease the foil.
- In a small bowl, at high speed, beat the egg whites with 1/4 cup of the sugar and the cream of tarter until stiff peaks form, about five minutes. Set aside.
- In a medium bowl, at high speed, beat together the egg yolks and the remaining sugar until pale yellow and creamy looking.
- Mix in the flour mixture. Now, use a whisk to slowly whisk in the warm eggnog, then mix in the butter and finally, fold in the egg whites.
- Pour this into the prepared pan and bake at 325 degrees until the top is a nice light golden brown and the top is firm but still jiggles some when shaken, about 30 to 45 minutes.
- Let cool in the pan until completely cooled or refrigerate, then carefully use the foil to lift the whole thing out onto a board to cut into serving sized pieces. Dust with the powdered sugar/cinnamon/nutmeg mixture. Serve.
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