Ingredients for Golden Eggnog Cake
- Dried Cherries
- Rum
- Walnuts
- Light Brown Sugar
- Unbleached Flour
- 1 cup (2 sticks) softened butter
- Unsalted Butter
- 2 cups granulated sugar
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 4 large eggs
- Dark Rum
- 2 teaspoons baking powder
- 1 1/4 cups eggnog (or 1 1/4 cups light cream/half-and-half + 1 1/4 tsp eggnog extract)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Golden Eggnog Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Golden Eggnog Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or 9x13 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 1/4 cups eggnog (or 1 1/4 cups light cream/half-and-half + 1 1/4 tsp eggnog extract). Mix until just combined.
- Stir in 1 cup chopped pecans or walnuts, 1 cup chopped maraschino cherries, and 1/2 teaspoon freshly grated nutmeg.
- Pour batter into the prepared pan and bake for 50-60 minutes (bundt pan) or 40-45 minutes (9x13 inch pan), or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
95g
Fat
41g
Carbs
12g
