Homemade Eggnog Cake with Eggnog Cream Cheese Icing is your show-stopper holiday and Christmas cake for this year. It's filled with delicious eggnog and flavored with nutmeg.
With the mixer on low speed, add the eggs one at a time and beat just until combined. Do not over whisk
With the mixer still on low speed, add the flour mix in 2 additions, alternating with the eggnog. Beat after each addition just until combined. The batter will be thick.
Transfer the batter to the prepared baking tins and tap gently a couple of times on the kitchen counter to level the top
Bake in the pre-heated oven 25-30 minutes until the cake tops are golden or a wooden skewer inserted into the center of the cake comes out clean or with only a few wet crumbs
When the cake is done, remove from the oven and set on a wire rack for 15 mins, then remove cake from baking tins and leave on the wire rack to cool to room temperature. with the cake still in the bundt pan
To make the frosting
In a large bowl, with an electric hand whisk, beat the butter and cream cheese until smooth and creamy
Add the powdered sugar, 1 cup at a time, beating until incorporated after each cup.
Add the eggnog, 1 tbsp at a time to desired consistency
Spread the frosting over the top of 1 cake layer and put the other cake layer on top. Frost the top and sides of the cake as desired ( I was going for a semi-naked cake look)
To make a wreath on top of the cake, decorate all round with fresh thyme leaves, pomegranate seeds and cinnamon sticks
Notes
· Make sure all your ingredients are at room temperature before starting· Use leftover homemade or store-bought eggnog· Can make a 3-layer 6-inch cake instead