December 17, 2014

Eggnog Spice Cake

I'm back. The past few months have been full of sadness, hurt, and anxiety. I haven't been cooking. I haven't even been eating or sleeping much. But, things are looking up now and I am hopeful for a happier future.

I was finally inspired to cook something by Davidson's Safest Choice EggsDozen Days of Nog event. I made a spice cake with eggnog instead of milk. It was dessert at a holiday lunch I hosted for some school friends.

I had planned to make an eggnog buttercream to frost this cake, but after tasting it I decided it didn't need any frosting. If you wanted something extra, I suggest a dollop of eggnog whipped cream.

It felt good to be back in the kitchen and to be feeding the people I love. I hope to do more of that in the coming weeks.

Happy Holidays!

Eggnog Spice Cake
adapted from Portuguese Girl Cooks

2 1/4 cups cake flour
3/4 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
4 ounces (1 stick) unsalted butter, room temperature
1/2 cup vegetable shortening, room temperature
2 cups sugar
1 tablespoon pure vanilla extract
2 large eggs
1 1/2 cups eggnog
1 tablespoon cinnamon
2 teaspoons ground allspice
1 teaspoon ground ginger
3 tablespoons full flavor molasses

  • Preheat the oven to 325 degrees F. Grease a 9x13 pan with butter. Set aside.
  • In a medium bowl, whisk together both flours, the baking powder, baking soda, and salt.
  • In a small bowl, combine the cinnamon, allspice, ginger, and molasses. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the butter & shortening on medium high speed until creamy, about 3 minutes. Add in the sugar, beat on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, add in the vanilla & eggs, beating until just combined.
  • With the mixer on low speed, add in 1/3 of the flour mixture, then half of the eggnog, then 1/2 of the remaining flour, then the eggnog, and ending with the remaining flour. Scrape down the bowl, and turn the mixer to medium for a few seconds to ensure all the components are well combined. Add in the cinnamon molasses mixture & mix on low speed to combine.
  • Pour the batter into the prepared pan & smooth the top. Bake for 30-45 minutes, until a toothpick inserted comes out clean. Cool the pan on a wire rack.

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