Christmas Eggnog Coffee Cake with Glaze

8h
Prep Time
25-35m
Cook Time
8h 25m
Ready In


"When I was looking for an eggnog cake to make for the holidays I found this one years back and have been making it every year, you make the batter and refrigerate for 8-24 hours then you bake it. The end result is a fabulous moist cake!"

Original is 12-14 servings
  • CAKE
  • GLAZE

Nutritional

  • Serving Size: 1 (123.7 g)
  • Calories 365.7
  • Total Fat - 12.5 g
  • Saturated Fat - 7.5 g
  • Cholesterol - 75.7 mg
  • Sodium - 305.1 mg
  • Total Carbohydrate - 58 g
  • Dietary Fiber - 0.7 g
  • Sugars - 36.7 g
  • Protein - 6.4 g
  • Calcium - 112.3 mg
  • Iron - 0.6 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Grease 12-cup round molded cake pan with shortening.

Step 2

For the cake; In a large bowl, beat 1 1/2 cups granulated sugar and 1/2 cup butter with electric mixer on medium speed. Beat in 1 cup eggnog, the sour cream, rum extract and eggs until blended.

Step 3

In a separate bowl, whisk together flour and remaining dry cake ingredients. Stir dry mixture into wet mixture. Spoon evenly into pan (on top of the topping). Cover and refrigerate at least 8 hours or up to 24 hours.

Step 4

Preheat oven to 350°F.

Step 5

Uncover pan; bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes and then flip out onto a rack to cool completely.

Step 6

In a small bowl, mix all glaze ingredients until smooth. Add more eggnog if not thin enough to drizzle. Spoon over coffee cake.

Step 7

Cut and serve.

Tips


No special items needed.

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