December 9, 2013

Eggnog Cake with Rum-Soaked Cranberries & Pecans

I'm happy to be participating in an Eggnog Party sponsored by Davidson's Safest Choice® Eggs. They've asked me to create and post an eggnog recipe using their pasteurized eggs. 

You can join the party, too! Safest Choice® Eggs is giving away two baking Grand Prize packs valued at $500 each:
  • one (1) $200 Amex gift card
  • one (1) Sur La Table® Platinum Professional Bakeware, 7-Piece Set
  • one (1) Sur La Table® Silicone Snowman Spatulas, Set of 2
  • one (1) Better Homes and Gardens Baking: More than 350 Recipes Plus Tips and Techniques cookbook
  • 52 coupons for a free dozen of Davidson’s Safest Choice® Eggs
The giveaway will end at midnight Eastern time on Friday, December 13th. You can enter at the end of this post.

So, why use pasteurized eggs? "Davidson’s Safest Choice® Eggs are pasteurized in an all-natural, gentle water bath pasteurization process to eliminate the risk of Salmonella. The vast majority of eggs sold in grocery stores are NOT pasteurized. Safest Choice™ offers peace of mind when making recipes calling for raw or undercooked eggs [like homemade eggnog] and removes the worry of cross contamination."

Eggnog Cake with Rum-Soaked Cranberries & Pecans
recipe adapted from Pampered Chef

For the cake:
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup sugar
3/4 cup unsalted butter, softened
3 Safest Choice™ pasteurized eggs
1 cup eggnog (recipe below)
3/4 cup dried cranberries, soaked in dark or spiced rum (or bourbon) until plumped & drained
1/4 cup chopped pecans

For the glaze:
1/2 cup powdered sugar
3-4 teaspoons eggnog
  • Preheat oven to 325 degrees.
  • In a small bowl, combine flour, baking powder, nutmeg, & salt. Set aside.
  • In the bowl of a stand mixer, beat the sugar and butter until light and fluffily. 
  • On medium speed, add the eggs, one at a time, beating until blended. 
  • Add one third of the flour mixture, beating on low speed just until combined. Beat in half of the eggnog. Add another one third of the flour mixture, the remaining eggnog, and then the remaining flour mixture, beating after each addition just until combined. 
  • Gently stir in the cranberries and walnuts. Pour into a buttered/floured loaf pan.
  • Bake for 1 hour & 15 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown. Cool in pan 5 minutes. Loosen sides of loaf, remove from pan, & cool completely on a rack
  • To make the glaze: mix powdered sugar & eggnog until smooth. Drizzle over the cooled cake.
Classic Eggnog

Check out more eggnog recipes HERE.

Disclaimer: This is a sponsored post.

1 comment:

Kimberly said...

You had me at "rum-soaked cranberries!"