SHOP VENTRAY

Eggnog White Chocolate Cake

Eggnog lover or not, you will love this cake, or love eggnog in a new way. Self-control required to resist the urge for another piece.
#Holidays #Baking #Dessert #Cake #Christmas #Chocolate

Ingredients

  • 1tbsp orange zest
  • 4tbsp brandy
  • 3 cups all purpose flour
  • 2 tsp baking powder
  • ½ tsp salt

½ tsp nutmeg

  • ¼ tsp cinnamon
  • ¼ tsp allspice
  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 5 large eggs room temperature
  • 1 cup eggnog
  • 1 tsp vanilla extract
  • 2-4 tsp brandy for drizzling on the cake (optional)

  • 1-2 tbsp orange juice
  • 1 tbsp brandy, dark rum
  • 1 cup powdered sugar

Directions

  1. Soak orange zest in brandy in a small bowl for at least 15 minutes
  2. In Ventray Stand mixer bowl, whisk together flour, baking powder, salt, nutmeg, cinnamon, allspices
  3. Beat butter in Ventray Stand mixer over high speed until creamy, then add in sugar and continue to beat until light and fluffy. Scrap down two sides occasionally.
  4. Add one egg at a time, beating a minute in between each addition, then add in vanilla
  5. Add dry ingredients alternating with eggnog, fold it into butter mixture with a spatula (begin and end with dry ingredients)
  6. Add in orange zest and any remaining brandy
  7. For glaze, beat together powdered sugar, orange juice and brandy until thick
  8. Drizzle on cake

Oven Directions

  1. Preheat oven to 325F, adjust rack to the lower third, butter inside of a 9-inch bundt pan or 2 6-inch round pan (for layer cake)
  2. Bake for 50minutes or until centre is set
  3. Remove from oven and let it cool on rack completely before decorating

Tips

  1. For layered caked, its best to refrigerate and decorate at a later time
  2. You can also make it virgin without the rum or brandy

Equipments

  1. 9-inch bundt pan
  2. or 2 of 6-inch round pan (for layer cake)
  3. Mixer

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