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.
Spiced Christmas Cake with Eggnog Frosting
Festive and indulgent, this spiced Christmas cake is rich with fruit and warm spices, topped with creamy eggnog frosting—an unforgettable centerpiece for holiday celebrations and family gatherings.
6
servings50
minutes35
minutes250
kcal1
hour25
minutesKeep the screen of your device on
Ingredients
2.5 cups Plain flour
2 tsp Baking soda
2 tsp Baking Powder
.5 number Salt
1 tsp ground ginger
2 tsp Cinnamon
.5 number tsp clove
1 tsp Nutmeg
.5 tsp finely ground pepper
1 cup Vegetable oil
1 number 370g jar apple sauce
1.5 tbsp Molasses
1 number and 1/3 cup brown sugar-tightly packed
4 number large Eggs
2 tsp Vanilla extract
1 tsp sea salt
4 number Eggs
.75 cup White sugar or raw sugar
1.5 cups Milk
.75 cup Cream
.5 cup bourbon or cognac
1 number Whole nutmeg-grated for serving
1 tsp Vanilla extract
1 number Butter (250g)-at room temperature
4 cups icing sugar
1/3 cups eggnog
Directions
- 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.
Notes
- 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!
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