Description

A sophisticated holiday centerpiece featuring a tender bourbon-infused crumb and a unique eggnog Ermine frosting. This recipe utilizes a traditional boiled-milk technique for a silky, cloud-like finish that perfectly balances rich nutmeg and bright citrus notes.

Ingredients

1 ¼ cups granulated sugar
½ cup unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1 tablespoon finely grated lemon peel
2 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup full-fat eggnog
2 tablespoons bourbon whiskey
¼ cup all-purpose flour (for frosting)
¼ teaspoon salt (for frosting)
1 ½ cups full-fat eggnog (for frosting)
1 ½ cups granulated sugar (for frosting)
1 cup unsalted butter, room temperature (for frosting)
1 teaspoon vanilla extract (for frosting)
½ teaspoon rum extract (for frosting)
1 tablespoon finely grated lemon peel (for frosting)
½ cup pecans, toasted and chopped

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans and line the bottoms with parchment paper.
In a large bowl, cream 1 ¼ cups sugar and ½ cup butter for 3 to 5 minutes until pale and fluffy.
Add eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla and 1 tablespoon lemon peel.
In a separate bowl, whisk together 2 ¼ cups flour, baking powder, and ½ teaspoon salt.
Gradually add the flour mixture to the butter mixture in three parts, alternating with 1 cup of eggnog in two parts. Stir in the bourbon last.
Divide the batter between the pans and bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes before moving to a wire rack.
To make the frosting base, whisk ¼ cup flour and ¼ teaspoon salt into 1 ½ cups eggnog in a saucepan. Bring to a boil over medium heat, stirring constantly, and cook for exactly 2 minutes.
Transfer the thickened eggnog mixture to a bowl, cover the surface directly with plastic wrap, and cool completely to room temperature.
Beat 1 ½ cups sugar and 1 cup butter until fluffy. Gradually mix in the cooled eggnog base, vanilla, rum extract, and the remaining lemon peel.
Beat the frosting on high speed until aerated and light. Frost the cake layers and press toasted pecans onto the sides of the cake.

Notes

To ensure a successful emulsion for the frosting, the cooked eggnog base and the creamed butter must be at the same room temperature before they are combined. If the frosting appears curdled or soupy, refrigerate the bowl for 15 minutes and then continue beating on high speed to help the fats and starches bond into a smooth, whipped texture.

Prep Time: 30 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American