Spiced Christmas Cake with Eggnog Frosting
We don’t often associate eggnog with an Australian Christmas because it can be so damn hot here at this time of the year. But the flavour is so lovely – so when you flavour the frosting on this Christmas Cake with eggnog – you get the best of both worlds.
Eggnog does not need to be a hot drink it also tastes great cold. And there is no cooking involved! Luckily you’ll have some leftover to enjoy with this fragrant, moist, delicious spiced Christmas cake.
Reserve 1/3 c of the eggnog for the frosting before you add the egg whites at the end. Or just buy some if you prefer.
If you find the top of the cake moves around too much when you are frosting it secure it with a couple of skewers.
Please Note Nutritional information is provided as a guide only and may not be accurate.
Nutritional information does not include the following ingredients:
- Whole nutmeg
- 2 1/2 cups Plain Flour
- 2 tsp Baking Soda
- 2 tsp Baking Powder
- 1/2 Salt
- 1 tsp Ground Ginger
- 2 tsp Cinnamon
- 1/2 Tsp Clove
- 1 tsp Nutmeg
- 1/2 tsp Finely Ground Pepper
- 1 cup Vegetable Oil
- 1 370g Jar Apple Sauce
- 1 1/2 tbsp Molasses
- 1 And 1/3 Cup Brown Sugar tightly packed
- 4 Large Eggs
- 2 tsp Vanilla Extract
- 1 tsp Sea Salt
Eggnog (Makes 4 large cups)
- 4 Eggs
- 3/4 cup White Sugar Or Raw Sugar
- 1 1/2 cups Milk
- 3/4 cup Cream
- 1/2 cup Bourbon Or Cognac
- 1 Whole Nutmeg grated for serving
Christmas Eggnog Frosting
- 1 tsp Vanilla Extract
- 1 Butter (250g) at room temperature
- 4 cups Icing Sugar
- 1/3 cup Eggnog
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To Make The Cake
- Preheat oven to 180°C
- Grease and line two 20cm cake pans
- Combine flour, baking powder, baking soda, salt and spices in a medium-sized bowl.
- In a separate bowl add apple sauce, molasses, vegetable oil and sugar to a large bowl and mix together on medium speed for a few minutes.
- Add eggs and vanilla extract and continue mixing for a further 2 minutes.
- Turn the speed down to low and add the flour mix a little at a time.
- Divide the mixture between the cake tins and bake for about 30 to 35 mins or until a skewer inserted into the middle comes out clean.
- Allow cakes to cool in the tins.
- Place a layer of eggnog frosting on the top of one cake, place the other cake on top, then use the rest of the frosting to cover the outside of the cake.
NOTE: I added a couple of spoons of cocoa to 1/3 c of frosting for the middle of my cake.
You can actually divide this mixture between three cake tins, that was the original plan but I couldn’t find one of my 20cm cake tins!
To Make The Eggnog
- Separate the eggs and place in separate bowls
- Whisk the eggs yolks and sugar together with an electric mixer until really pale and the sugar has dissolved.
- Add the milk, cream and alcohol and whish together.
- Just before serving whisk the egg whites until peaks form and gently stir it through the eggnog. Otherwise, pop it in the fridge until you want to drink it. Don’t forget to reserve a 1/3 c for the frosting before you add the egg whites.
- Grate over a little fresh nutmeg.
To Make The Christmas Eggnog Frosting
- Combine butter and icing sugar in a large bowl and beat until light and fluffy, about 4 to 5 mins
- Add the eggnog and vanilla extract and beat for a further minute or until well combined and fluffy.